tag:blogger.com,1999:blog-16812938201736024212024-03-17T02:52:56.638+08:00The Food Chapter | Singapore Blog | Food and Travel |foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.comBlogger3656125tag:blogger.com,1999:blog-1681293820173602421.post-91506626924387250542024-02-06T10:37:00.001+08:002024-02-06T10:37:10.062+08:00Flower Chimp's flower explosion box - one that explodes in surprise!<p> ~mediadrop~</p><p>Valentine's, anniversaries, birthdays...name an occasion that deserves a surprise, and you'd realise that planning for one is rocket science. Even more so if the recipient is one who has everything or has seen through all the surprises you have planned. </p><p>FlowerChimp's here to rescue the day with a solution that will surprise, bring a smile to the receipient and best of all, same day delivery. </p><p>I've had one time too many instances where I've forgotten to make my orders and had to scramble for a last minute delivery. </p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53509245782/in/dateposted/" title="f1"><img alt="f1" height="800" src="https://live.staticflickr.com/65535/53509245782_c4ecc93555_c.jpg" width="533" /></a><div><br /></div><div>Loving the colours of this very pretty gift, especially when it comes with a ribbon too! </div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53510568085/in/photostream/" title="f2"><img alt="f2" height="800" src="https://live.staticflickr.com/65535/53510568085_06cf866aec_c.jpg" width="533" /></a></div><div><br /></div><div>Simple instructions to follow and this sets the tone for a good surprise! </div><div><br /></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53510568100/in/photostream/" title="f3"><img alt="f3" height="800" src="https://live.staticflickr.com/65535/53510568100_5c15d52ee6_c.jpg" width="533" /></a></div><div><br /></div><div><br /></div><div>The moment the lid was lifted the butterflies flew out of the box - as much as I was expecting, I was still shocked at the speed they were flying out. That said, a pretty sight and makes a lovely photo opp!</div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53509245777/in/photostream/" title="f4"><img alt="f4" height="800" src="https://live.staticflickr.com/65535/53509245777_51bf6824a7_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><div><br /></div><div>Best of all, have a cake and eat it. I chose rainbow cake (perks any blue day up!), the other options are ferrero roche or chocolate fudge. IF you'd like more spunk in the surprise, add ons of more butterflies, flower shower, photos and sweets are available at a small fee. </div><div><br /></div><div>p.s. Would highly recommend to get the camera ready for the first reaction when the box springs open - priceless!</div><div><br /></div><div><a href="https://www.flowerchimp.sg/products/cake-explosion-gift-box" target="_blank">Surprise someone today</a>!</div></div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-87574280782925098452024-01-29T12:03:00.007+08:002024-01-29T12:03:27.274+08:00Celebrate Year of the Dragon with tantalizing masterpieces at Jereme Leung~Invited Session~<div><br /></div><div><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Raffles
Hotel Singapore invites guests to celebrate a season of</span><span lang="EN-US">
</span><span lang="EN-US" style="mso-ansi-language: EN-US;">reunions and new
beginnings with an exquisite selection of festive delicacies and auspicious
gifts. Usher</span><span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;">in prosperity and luck in the Year of the Dragon with artisanal Yu Sheng
specialties, tantalising seasonal</span><span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;">menus, and specially curated
home-dining sets from </span><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">藝</span><span lang="EN-US" style="mso-ansi-language: EN-US;"> y</span><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ì</span><span lang="EN-US" style="mso-ansi-language: EN-US;"> by Jereme
Leung. Share blessings</span><span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;">of abundance</span><span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;">and good fortune with dear ones and
business associates with elegant gift hampers from Raffles Boutique</span><span lang="EN-US"> </span><span lang="EN-US" style="mso-ansi-language: EN-US;">and bespoke
seasonal floral arrangements from Floral Boutique by Raffles.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">But, first,
before dinner drinks at the Raffles Courtyard!<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53495021380/in/photostream/" title="y1"><img alt="y1" height="800" src="https://live.staticflickr.com/65535/53495021380_22c5aa28d7_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><b>Raffles Courtyard x Plantation Rum collaboration</b><span style="mso-tab-count: 3;"><b> </b> </span><span style="mso-tab-count: 2;"> </span><o:p></o:p></p>
<p class="MsoNormal">Raffles Courtyard collaborates with Barbados’ most famous
rum export, Plantation Rum, with 6 new rum-based cocktail creations that would
be a welcome respite in this tropical heat. I sorely needed it after the long
workday and it was thoroughly enjoyable, even though I arrived late and only
had a short time to imbibe this delicious drink.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span lang="EN-US">The Year of
the Dragon<o:p></o:p></span></p><p class="MsoNormal">
</p><p class="MsoNormal"><span lang="EN-US">We then
adjourned to Yi by Jereme Leung, for the Abundance menu, and tossed to
abundance, good fortune, and success symbols associated with the Year of the Dragon
– with bountiful Yu Sheng selections from </span><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">藝</span><span lang="EN-US"> y</span><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ì</span><span lang="EN-US"> by Jereme Leung. Each Yu Sheng
platter is available for both dine-in and takeaway, featuring a spread of
premium ingredients enveloped with the restaurant’s signature delicate, floral
Yunnan rose dressing specially crafted by Master Chef Jereme Leung.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53493712937/in/photostream/" title="y3"><img alt="y3" height="533" src="https://live.staticflickr.com/65535/53493712937_dafa8514b9_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">The
abundance blessings!<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53493712892/in/photostream/" title="y5"><img alt="y5" height="533" src="https://live.staticflickr.com/65535/53493712892_5a41f196a7_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"></span></p><p class="MsoNormal"><span lang="EN-US">Rose
dressing for the sweetness, oil for the smoothness in our yearly endeavours,
and gold in the fields everywhere we go!<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53493712902/in/photostream/" title="y2"><img alt="y2" height="533" src="https://live.staticflickr.com/65535/53493712902_7783dde87a_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">Octopus
Sashimi and Japanese Sweet Shrimps<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"> </span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53494602796/in/photostream/" title="y6"><img alt="y6" height="533" src="https://live.staticflickr.com/65535/53494602796_e45c6b7aa4_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">We were treated
to the tantalizing longevity Yu Sheng that had the freshest and bounciest
deep-sea octopus, as well as the sweet shrimps that were briny with ocean
freshness.</span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53493712822/in/photostream/" title="y7"><img alt="y7" height="533" src="https://live.staticflickr.com/65535/53493712822_399099094a_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">Who can
miss out on yusheng?<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">After
customary but controlled shouts of ‘huat ah!’, we ended up with a delicate
masterpiece that satisfied our fibre intake for the day, and was also below the
recommended amount of sugary food in a day. The best Chinese salad I could eat
all day.</span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53494750948/in/photostream/" title="y8"><img alt="y8" height="533" src="https://live.staticflickr.com/65535/53494750948_39717d110c_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">Deep fried
crab meat roll with wasabi mayo and yuzu salsa, baked eggplant with scallop
served roasted pepper sauce, barbequed iberico pork char siew with lime caviar<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal"><span lang="EN-US">Starters at
Yi are usually a variety of creative dim sums that will leave you craving for
more. I just wish that there was more of that char siew (like a full plate of
it)!</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53494750908/in/photostream/" title="y9"><img alt="y9" height="533" src="https://live.staticflickr.com/65535/53494750908_2861e34224_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Braised
10-head South African abalone with fa choy black moss, shiitake mushroom and
lettuce</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Ah, the
classic must-have dish every Chinese new year. Yi’s version has to be right at
the top among the competition, with the best 10-head abalone you can find,
braised with its rich gooey goodness distilled into that sauce that’s just
great with plain white rice.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53494903849/in/photostream/" title="y10"><img alt="y10" height="533" src="https://live.staticflickr.com/65535/53494903849_f9e52fbe39_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Pan-seared
cod fish with green pepper sauce and crispy pork lard</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">I have had
this dish before, and I was glad it was again on the menu. This is the type of
cod fish I could just eat all the time. Pan-searing codfish in lard makes it
taste magical and if you can ever do it at home, I highly recommend it!</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53494750893/in/photostream/" title="y11"><img alt="y11" height="533" src="https://live.staticflickr.com/65535/53494750893_2996ce33e6_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Sweet and
sour crispy prawns with soybean cake</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">This is
your gu lou yoke taken to the next level with seafood ingredients. I loved the
crispy and chewy textures of this dish that are enhanced by subtle charr
flavors on top of the sour and piquant flavors.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53495021265/in/photostream/" title="y12"><img alt="y12" height="533" src="https://live.staticflickr.com/65535/53495021265_4014ee1345_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Steamed
jasmine rice and millet with tribute vegetables and preserved meats</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Again, when
Yi does traditional, it is never the same. Your traditional claypot rice is
elevated to new culinary heights with the highest quality fragrant jasmine
rice, wonderfully delicate tribute vegetables, and the most flavorful imported
Chinese preserved meats that would make your ancestors proud.</span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53495021285/in/dateposted/" title="y13"><img alt="y13" height="533" src="https://live.staticflickr.com/65535/53495021285_4c9c524c57_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Homemade
‘yuan bao’ water chestnut cake with goji berries, salted egg yolk custard
glutinous rice balls</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Yuan Bao
water chestnut cakes are a staple in many very traditional Cantonese households,
and it is really difficult to find any restaurants here that can serve the in
such distinctive competence as Yi have done here. But Yi also does something
non-traditional with the glutinous rice balls by making them with molten salted
egg yolk custard; simply delightful.</span></p><p class="MsoNormal"><span lang="EN-US"><b>Chilled
highland lotus seeds, snow fungus, apricot kernel and nostoc pearl sweet soup</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">And how can
we not end the night on an even sweeter note? This makes me remember the tang
sui that my grandmother used to make for us, done with the finest ingredients
one can muster and most of all, with love. This sweet dessert soup is prepared
the same, with the finest ingredients money can buy, and lovingly by the team
at Yi. Definitely the must have of the night. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="background-color: white; color: #202124;"><span style="font-family: inherit;">Yì By Jereme Leung</span></span></p>Raffles Hotel</div>
foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-3799739687434257412024-01-02T14:41:00.000+08:002024-01-02T14:41:01.939+08:00Entrepôt, Anglo-Asian communal dining ~Invited Session~<div><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Chef
Nixon’s latest restaurant is set in a quiet corner of Robertson Quay at The
Roberston House by The Crest Collection, Ascott group’s latest foray into the
world of luxury hotels. The hotel is old-world-luxury meets new-world flavors
and Chef Nixon’s Entrepot fits the bit very nicely.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Entrepot is a celebration of the bold
and vibrant flavours of Asian cuisine combined with the sophisticated
techniques of European cooking, all served in a communal and modern way.<o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53436988161/in/photostream/" title="l1"><img alt="l1" height="533" src="https://live.staticflickr.com/65535/53436988161_7c64defc89_c.jpg" width="800" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Signature Chinese Terracotta Tea</b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">We started with an earthy tea with
briny seafood flavors, an excellent take to traditional Chinese herbal mushroom
soup. Dried Chinese mushroom tea is combined with Lapsang Souchang, a smoked
Fujian black tea and one of my favorite teas, and poured onto crab and shrimp
tortellini to create an earthy wanton soup.<o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53436067462/in/photostream/" title="l3"><img alt="l3" height="533" src="https://live.staticflickr.com/65535/53436067462_57198f78ea_c.jpg" width="800" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Heirloom Tomato and Fermented Plum
Salad</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">This is a distinctively Asian salad
put together with Asian ingredients with Western culinary methods. Toasted
olive vegetable, Watercress tips, Thai Basil Oil, Fermented Plum Dressing, and
heirloom tomatoes. Absolutely moreish start to the meal.<o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53436988136/in/photostream/" title="l4"><img alt="l4" height="533" src="https://live.staticflickr.com/65535/53436988136_7b22132bb7_c.jpg" width="800" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Angelica Root French Corn-fed
Chicken Roast</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">This was how it was presented to me.
A treasure chest of flavors. A spring chicken stuffed with fresh rosemary,
cooked in honey, dang gui, and served with cabbage.<o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53437410465/in/photostream/" title="l6"><img alt="l6" height="800" src="https://live.staticflickr.com/65535/53437410465_590e8705cb_c.jpg" width="533" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">This was good enough for 2 people,
if you order a staple as well. The meat is fall-off-the-bone tender while
retaining its structure, moisture, and flavor. This had to be one of the most
nicely done chicken dish I have had for a long time. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53437130033/in/photostream/" title="l5"><img alt="l5" height="533" src="https://live.staticflickr.com/65535/53437130033_abacaba376_c.jpg" width="800" /></a> </o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Entrepot claypot rice</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">This, to me, is a classic in the
making. Think super atas claypot rice. Not your average neighbourhood ones.
Swap lap cheong with chorizo, swap pork lard with pancetta, swap shiitake
mushrooms with wild picked mushrooms, chilis with harissa pepper paste, diced
garlic with toasted garlic chips, and you get a really powerful flavor bomb. I
think this is good for 1 person alone even if you have a big appetite. Else,
sharing is highly recommended. If you’re feeling baller, you can top up extra
for black truffle shavings. <o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53436988036/in/photostream/" title="l7"><img alt="l7" height="800" src="https://live.staticflickr.com/65535/53436988036_2abc24b0bd_c.jpg" width="533" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Dr Robertson’s Gin & Tonic “The
Perfect Serve”</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">If you love gin and tonic, this is a
really wonderful version. Dr Robertson’s Gin + East Imperial Royal Botanic
Water + Mint = A great pick me up.<o:p></o:p></span></p><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53436067212/in/dateposted/" title="l8"><img alt="l8" height="533" src="https://live.staticflickr.com/65535/53436067212_7a869176be_c.jpg" width="800" /></a></div><div><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Dried Longan Pecan Tart</b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">All good gastronomy journeys must
end with a wonderful dessert and this one is a combination of longan
frangipane, candied pecan, white fungus, and vanilla ice cream. A wonderfully
light dessert combination that is deserving of an high tea trip to this place
just for it. <o:p></o:p></span></p><br /></div><div><span style="background-color: white;"><span style="font-family: inherit;"><b>Entrepôt</b></span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; font-size: 16px;">1 Unity Street</span><br style="background-color: white; box-sizing: border-box; font-size: 16px; margin: 0px; outline: 0px;" /><span style="background-color: white; font-size: 16px;">The Robertson House by The Crest Collection</span></span><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-29885929110986734822023-11-24T11:36:00.001+08:002023-11-24T11:36:00.134+08:00Province, a Southeast Asian culinary trip<p>~Invited Session~</p><p class="MsoNormal">Province<b> </b>is an intimate eight-seater restaurant
where chef-owner Law Jia-Jun explores the diversity of Southeast Asian
ingredients, flavours, and hospitality. More than a restaurant,<b> Province </b>serves
as a platform for discovery and discourse about the quality and vast variety of
produce available in Southeast Asia. <o:p></o:p></p>
<p class="MsoNormal">Refreshed every three months, Chef Law’s seasonal menu puts
the spotlight on fresh seasonal ingredients grown in and sourced within the
Southeast Asian region. He draws inspiration from his childhood, culinary
journey, as well as the people he has encountered along the way. As guests make
their way through the meal, they will also encounter these personal memories
and stories.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350237676/in/photostream/" title="p1"><img alt="p1" height="800" src="https://live.staticflickr.com/65535/53350237676_5f1e8f370b_c.jpg" width="533" /></a></p><p class="MsoNormal"><b>Rice ‘Toast’ with charcoal seared prawns</b><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">Chef Law’s intense gastronomy background comes from memories
of his childhood that was filled with good food that was lovingly prepared by
his family, with their own creative creations. The rice’s ‘toast’ is a grilled
chicken topped with lightly seared prawns, a little like a carpaccio, to
signify the start of a different journey.</p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349363697/in/dateposted/" title="p11"><img alt="p11" height="533" src="https://live.staticflickr.com/65535/53349363697_d9863d846e_c.jpg" width="800" /></a></p><p class="MsoNormal"><b> <o:p></o:p>Ah Ma’s Popiah</b></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">This is a little wrap that encapsulates traditional popiah
flavors with different ingredients. House-grilled bak kwa, tempeh crispies,
chye sim, and oyster sauce combined on an egg crepe.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349124017/in/photostream/" title="p2"><img alt="p2" height="533" src="https://live.staticflickr.com/65535/53349124017_fc0943974c_c.jpg" width="800" /></a></p><p class="MsoNormal"></p><p class="MsoNormal"><b>Local Frog Leg Yakitori Quinoa and Charred Calamansi</b><o:p></o:p></p>
<p class="MsoNormal">We discsussed our mutual love for yakitori here in
Singapore; this was the inspiration behind this dish. Chef Law swapped the
poultry meat for frog meat, and the brininess was a great foil to the charred
citrus taste of the calamansi. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350224718/in/photostream/" title="p3"><img alt="p3" height="533" src="https://live.staticflickr.com/65535/53350224718_72b8195eb9_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Grilled Squid with Pomelo, Betel Leaf and Savory-pickled
Spring Onions</b><o:p></o:p></p>
<p class="MsoNormal">I loved how Chef Law uses astringent and savory flavored
vegetables to bring out the smoky flavors of the grilled seafood. Truly
masterful.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350224623/in/photostream/" title="p4"><img alt="p4" height="533" src="https://live.staticflickr.com/65535/53350224623_ac68d73407_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Broccoli, Kohlrabi, and Mustards</b><o:p></o:p></p>
<p class="MsoNormal">This reminded me very much of something that I would have
had at the now closed Salted and Hung by Chef Drew Nocente. Chef Law uses
methods such as dry-aging, curing, and frying dried vegetables to create intense
smoked flavors that would get me happily eating my greens.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350317359/in/photostream/" title="p5"><img alt="p5" height="533" src="https://live.staticflickr.com/65535/53350317359_dbb1a74326_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>King Blue Oyster Mushrooms, Fermented Mushrooms, Croutons,
and Chives</b><o:p></o:p></p>
<p class="MsoNormal">Chef Law continues along the path of layering similar
ingredients done in different style to achieve a single string of harmonious
flavor. This dish is absolutely delectable and could even go along with a carb
option. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350317384/in/photostream/" title="p6"><img alt="p6" height="800" src="https://live.staticflickr.com/65535/53350317384_eeb4941e73_c.jpg" width="533" /></a></p><p class="MsoNormal"><b>Local Halibut, Ah Hua Kelong Clams, Garlic Scapes and
Barigoule Sauce</b><o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349997226/in/photostream/" title="p7"><img alt="p7" height="533" src="https://live.staticflickr.com/65535/53349997226_055070f206_c.jpg" width="800" /></a></p>
<p class="MsoNormal">Singaporean-seafood meets French-style of seafood cooking.
You will rarely meet a competent version of Barigoule sauce here in Singapore,
and Chef Law demonstrates his skills and raw talent in being able to execute
such a difficult dish with finesse.<o:p></o:p></p><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350317344/in/photostream/" title="p8"><img alt="p8" height="533" src="https://live.staticflickr.com/65535/53350317344_be5c578405_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><b>Roasted Poulet, Yam, Black Vinegar, and Coriander</b></p><p class="MsoNormal">Chef Law decides to end the mains of the night with chicken,
a highly unusual option. What is even more unusual is that he imbues the
chicken thigh slice with almost full-blooded flavors of beef achieved through a
clever rendition of yam and black vinegar combination, akin to a wine jus with
steak. Very, very clever. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349123942/in/photostream/" title="p9"><img alt="p9" height="533" src="https://live.staticflickr.com/65535/53349123942_6e72fe02a7_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Starfruit with Tangerine Gem</b><o:p></o:p></p>
<p class="MsoNormal">The first dessert of the night is a refreshing citrusy one,
to have a break from the intense flavors of the main dishes.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349123932/in/dateposted/" title="p10"><img alt="p10" height="533" src="https://live.staticflickr.com/65535/53349123932_9e183b512e_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Berangan Bananas, Indonesian Vanilla Chantilly,
Mille-Feuille and Rum</b><o:p></o:p></p>
<p class="MsoNormal">And in time for the grand finale of the night. Mille-Feuille
is Chef Law’s favorite pastry and he decided to incorporate locally and
regionally sourced Asian flavors into his dessert dish. Berangan bananas are
usually less sweet and a bit tart, which leaves the meal to end of a light note
even with the vanilla cream and rum. Bravo for its execution. <o:p></o:p></p><span style="font-family: inherit;"><b>Province</b></span><div><span style="font-family: inherit;"><span style="background-color: white; color: #202124;">153 Joo Chiat Rd</span></span></div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-88580819894977448282023-11-13T11:03:00.002+08:002023-11-23T11:27:15.340+08:00Memoirs of Nanyang, 藝 yì by Jereme Leung
Memoirs of Nanyang by 藝 yì by Jereme Leung
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<p> ~Invited Session~</p><p class="MsoNormal"><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">藝</span><span lang="EN-US" style="mso-ansi-language: EN-US;"> y</span><span lang="ZH-CN" style="font-family: DengXian; mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ì</span><span lang="EN-US" style="mso-ansi-language: EN-US;"> by Jereme
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Leung invites guests to discover an exclusive menu, Memoirs of Nanyang, curated
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by MasterChef Jereme Leung as he makes a return to Singapore. Chef Jereme
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Leung's return presents a dining journey, artfully blending his fond memories
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of Southeast Asia and the abundant produce of Malaysia, seamlessly harmonised
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with his mastery of Chinese culinary techniques, resulting in a unique and
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delightful epicurean adventure.<o:p></o:p></span></p>
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<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Memoirs of
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Nanyang is a showcase of Chef Jereme Leung’s artistry of blending cultures and
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flavours of Southeast Asia through their connection to provincial Chinese
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cuisine. Nanyang, meaning 'South Seas,' traditionally represents the dispersion
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of Chinese communities who relocated and established themselves in Southeast
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Asia, blending their deep Chinese heritage with the diverse cultures they
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encountered.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350494660/in/dateposted/" title="y1"><img alt="y1" height="701" src="https://live.staticflickr.com/65535/53350494660_273effa2fa_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Inventive
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Amuse-Bouche to start</b><o:p></o:p></span></p>
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<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">I
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especially enjoyed the home-made pickled Sarawak Sweet Pineapple and Kedondong.
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The tartness is sure to get those digestive juices pumping. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53349997551/in/photostream/" title="y2"><img alt="y2" height="533" src="https://live.staticflickr.com/65535/53349997551_75c74cb7ea_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Curated
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appetisers featuring the tastes of Nanyang</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350445875/in/photostream/" title="y3"><img alt="y3" height="533" src="https://live.staticflickr.com/65535/53350445875_c40dc7808e_c.jpg" width="800" /></a></span></p>
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<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">The
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deep-fried crab roll with Malacca shrimp paste and Ipoh Guava Salsa was the
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most memorable of them all. It truly captures Chef Leung’s Malaysian
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background, using truly local ingredients in a most innovative manner.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53350224893/in/photostream/" title="y4"><img alt="y4" height="533" src="https://live.staticflickr.com/65535/53350224893_d1c2f0962f_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Hot &
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Sour Basil Chicken Consomme, with Geoduck and Cameron Highlands Stem Lettuce</b><o:p></o:p></span></p>
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<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">This is a
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Update failed.foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-89347934989932898372023-10-25T17:08:00.002+08:002023-10-25T17:08:08.502+08:00Tiffin Room Diwali Experience, now on till 13 November 2023<p> ~Invited Session~</p><p>Tiffin Room launches this years’ edition of its Diwali menu with a big bang. Revel in the festival of lights this Diwali amid the splendour of Raffles Hotel Singapore’s historic Tiffin Room with a sublime Diwali set menu specially curated for this festive season.
From 30 October to 12 November 2023, savour award-winning Chef de Cuisine Kuldeep Negi’s enchanting medley of culinary creations inspired by well-loved dishes from India.</p><p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284189851/in/photostream/" title="t1"><img alt="t1" height="534" src="https://live.staticflickr.com/65535/53284189851_8303b1ff76_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Ghugni
Chaat</b><o:p></o:p></span></p><p>
</p><p class="MsoNormal"><span lang="EN-US">This
culinary journey begins by paying homage to iconic street food from Kolkata
with the delightful Ghugni Chaat. It’s a white peas and onion cooked with
tomatoes, tamarind, and mint chutney salad, topped with pomegranate bits. <o:p></o:p></span></p><p><br /></p><p><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53283292552/in/photostream/" title="t3"><img alt="t3" height="534" src="https://live.staticflickr.com/65535/53283292552_8c2c2946fe_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Lagan Ki
Lamb Chop</b><o:p></o:p></span></p><p>
</p><p class="MsoNormal"><span lang="EN-US">Now this is
a fantastic version of Lagan Ki Chop from Lucknow, right here in Singapore.
With a secret blend of marinate and spices, the tandoor char on this lamb chop
is to die for. Served also with a sesame seed and curry leaf chutney, which
balances out the bitterness of the char evenly. The Malabar parantha is the
icing on top of this great combination. <o:p></o:p></span></p><p><br /></p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53283292577/in/photostream/" title="t2"><img alt="t2" height="800" src="https://live.staticflickr.com/65535/53283292577_f2f2d4e6db_c.jpg" width="534" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Chateau
Clarisse Puisseguin-Saint-Emilion 2019</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">You are
always in for a treat with the wine pairing at The Tiffin Room. <o:p></o:p></span></p><p>
</p><p class="MsoNormal">A perfect blend between the Merlot and the Cabernet Franc.
The Merlot brings fruit (red fruit notes like sweet cherries) and roundness to
the wine, while Caberent Franc forms a supple structure and adds a peppery
finish. The palate has a nice roundness with great freshness, but powerful
tannins. This went perfectly well with the lamb course that was served.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284645985/in/photostream/" title="t6"><img alt="t6" height="534" src="https://live.staticflickr.com/65535/53284645985_41a4b21358_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Chungdi Malai</b></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">Have you ever had lobster curry? Curries aren’t known very
much for shellfish combinations but Chef Kuldeep nails this one hands down. The
freshness and suppleness of the lobster is well balanced by the mild curry,
giving you the best of both worlds. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53283292507/in/photostream/" title="t8"><img alt="t8" height="534" src="https://live.staticflickr.com/65535/53283292507_a9d8e5273a_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Achari Gosht Masala</b><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">A pickled spiced lamb saddle served with tomatoes and
onions, this one is different from the earlier lamb dish we tasted, since this version
is stewed in spices. A wonderful compliment to the pulao we are served. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284645965/in/photostream/" title="t9"><img alt="t9" height="534" src="https://live.staticflickr.com/65535/53284645965_9d33d73772_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Machli Jaisamandi</b><o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal">This is a Rajasthani-style fish curry and with mint chutney
in sour and savoury gravy. Was absolutely a hit this night, we finished every
last drop of it. The flavors really whetted our appetites!<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284561379/in/photostream/" title="t7"><img alt="t7" height="534" src="https://live.staticflickr.com/65535/53284561379_384933af86_c.jpg" width="800" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>Malai Tikka Pulao</b><o:p></o:p></p><p class="MsoNormal">This is always a favorite of mine to have here at Tiffin.
Tandoori boneless chicken leg, cooked with generous saffron, mint, and
coriander with almond flakes. Delicious and fulfilling.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284561359/in/photostream/" title="t5"><img alt="t5" height="534" src="https://live.staticflickr.com/65535/53284561359_bdcbcca448_c.jpg" width="800" /></a></p><p class="MsoNormal">
</p><p class="MsoNormal"><b>Garlic naan and butter naan</b></p><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">And who can forget the perennial favorites? Doughy pillows
waiting to be devoured.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284561384/in/photostream/" title="t4"><img alt="t4" height="800" src="https://live.staticflickr.com/65535/53284561384_6cef0382d9_c.jpg" width="534" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Pascal
Jolivet Pouilly-Fume Les Terres Blanches, 2022</b><o:p></o:p></span></p><p class="MsoNormal">
</p><p class="MsoNormal">Bright young French white with fragrant aromas of
lemongrass, ginger, elderflower and pale stone fruit. Medium bodied with a
sleek texture, crisp acidity, pure and attractive fruit and a long finish.
Definitely one that can be savoured now, or even kept for a few years. Perfect
for our mains today.<o:p></o:p></p><p><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284645990/in/photostream/" title="t10"><img alt="t10" height="534" src="https://live.staticflickr.com/65535/53284645990_8ce96f755f_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Orange
Halwa</b><o:p></o:p></span></p><p>
</p><p class="MsoNormal"><span lang="EN-US">Now this is
really quite different from what I’ve experienced with Indian desserts. An
orange pudding with sweet flavors very much like a sweet mandarin. This is
served with crunchy nuts and provides the sweet, long finish that we enjoy at
the Tiffin Room.<o:p></o:p></span></p><p><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53284439493/in/dateposted/" title="t11"><img alt="t11" height="534" src="https://live.staticflickr.com/65535/53284439493_062b7195dc_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Kaju Aam
Katli, Besan Nariyal Burfi</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">Mango cashew
nut and chickpea coconut candy. These are the sweet petit fours (twos?) that
end the meal on a saccharine high note. <o:p></o:p></span></p><p>
</p><p class="MsoNormal">The Diwali dining experience will be available for lunch and
dinner in both non-vegetarian (S$118++ per guest) and vegetarian (S$108++ per
guest) options from 30 October to 12 November 2023, with a wine pairing option
to complement the meal (S$88++ per guest). A limited selection of the regular
Tiffin Room à la carte menu will be available during this promotional period.<o:p></o:p></p><p><br /></p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-55033552589653485922023-10-05T08:30:00.002+08:002023-10-05T11:23:51.786+08:00BBQ & Bubbles Night at SiriHouse<p> ~Invited Session~</p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197917164/in/photostream/" title="s4"><img alt="s4" height="800" src="https://live.staticflickr.com/65535/53197917164_f105d33600_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p>Siri House is one of my favourite spots in Dempsey, it's cosy, it's got ambience, food's always spot on and the dining options are aplenty. The folks at Siri House have launched a Bubbles and BBQ concept - a luxury outdoor dining experience complete with a live BBQ station and BBQ spread.</p><p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197649452/in/photostream/" title="s3"><img alt="s3" height="800" src="https://live.staticflickr.com/65535/53197649452_767e2aa966_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198443970/in/photostream/" title="s2"><img alt="s2" height="800" src="https://live.staticflickr.com/65535/53198443970_887834bd51_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197917209/in/photostream/" title="s1"><img alt="s1" height="800" src="https://live.staticflickr.com/65535/53197917209_3b67699b81_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </p><p>Can we say wow? </p><p>Florals, centerpieces and champagne bar cart are top up options, depending how elevated you'd like the experience to be. </p><p>Truly a feast for the senses with chef cooking everything infront of you. </p><p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198333378/in/photostream/" title="s14"><img alt="s14" height="800" src="https://live.staticflickr.com/65535/53198333378_590dd50740_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</p><p><b>Apple Coleslaw
</b></p><p>I enjoyed this so much, I have it bookmarked as a must do for my next house party. The textures of julienned purple cabbage, carrots and green apples paired with a tangy dressing of yogurt, vinaigrette and mayo - SO GOOD! I had so many servings of this. </p><p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198333438/in/photostream/" title="s10"><img alt="s10" height="800" src="https://live.staticflickr.com/65535/53198333438_94396810ff_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </p><p><b>Arugula Beet Salad</b></p><p>Another salad course - no complaints since I love my greens only this is healthier of the two. Great pairing with the heavier tasting proteins or even mussels! </p><p><br /></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198333413/in/photostream/" title="s11"><img alt="s11" height="800" src="https://live.staticflickr.com/65535/53198333413_d5f205d647_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p><b>Nori potatoes</b></p><p>Nori seaweed butter is the star in this dish of smooshy soft crispy skinned potatoes. Absolutely delicious, I wish I practiced more self restraint! </p><p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198333408/in/photostream/" title="s9"><img alt="s9" height="800" src="https://live.staticflickr.com/65535/53198333408_a6ef9cfe84_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</p><p><b>Nouc cham street corn</b></p><p>Dressed in a Siri House version of Nuoc Cham containing minced grilled spring onions, minced shallots, ginger and garlic finished with hot oil and blended with fresh coriander, fish sauce and lime juice, I never knew corn can be this delish. I love my grilled corn, this is elevated many times over. </p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198443865/in/photostream/" title="s13"><img alt="s13" height="800" src="https://live.staticflickr.com/65535/53198443865_01ffd1786f_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p><b>Mushroom risotto</b></p><p>Earthy nuances in this creamy course, the most understated course at dinner! </p><p><br /></p><p><b>Confit Lamb Shoulder</b></p><p>Brined with a mix of herbs, citrus and spices and confit together with garlic, shallots, thyme, coriander, butter and chicken fat. Served with a punchy salsa verde, this was ooh so tender and I couldn't resist extra helpings. </p><p><br /></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197917124/in/photostream/" title="s6"><img alt="s6" height="800" src="https://live.staticflickr.com/65535/53197917124_42d3afdd68_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p><b>Tamarind sesame chicken</b></p><p>Charred and spice kissed, while chicken is not always my favourite protein, this was cooked so well. </p><p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198106481/in/photostream/" title="s12"><img alt="s12" height="800" src="https://live.staticflickr.com/65535/53198106481_85afa101e8_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</p><p><b>Duroc Pork Collar</b></p><p>Sinewy chew but flavours shone through this pork collar. </p><p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197649382/in/photostream/" title="s7"><img alt="s7" height="800" src="https://live.staticflickr.com/65535/53197649382_12088fd850_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br /></p><p><b>Petite Tender</b></p><p>Crazy tender, this was so tender, slicing was effortless. </p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53198106441/in/photostream/" title="s15"><img alt="s15" height="800" src="https://live.staticflickr.com/65535/53198106441_9229ced18b_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p><b>Green Curry Baked Mussels</b></p><p>Screams thai with this appetite whetting dish, the green curry gravy was the bomb, I was drinking out of the bowl. Mussels perfectly cooked as well - I definitely overdosed on mussels in a single dish. </p><p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197917174/in/photostream/" title="s5"><img alt="s5" height="800" src="https://live.staticflickr.com/65535/53197917174_0efbc7ca45_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</p><p></p><p><b>Sambal Grilled Barramundi</b></p><p>Wrapped in Banana Leaf before being cooked, the aroma from the banana leaf was intoxicating. Flaky barramuni was also a joy to eat - for real, this is a meat versus man meal. </p><p><br /></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53197649292/in/dateposted/" title="s18"><img alt="s18" height="800" src="https://live.staticflickr.com/65535/53197649292_4a18e7265d_c.jpg" width="533" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p><b>Chocolate and passionfruit curd tarts</b></p><p>Very happy to reach dessert, I was beyond stuffed. Passionfruit tangy and chocolate bittersweet, lovely contrast and if I may add, have both!</p>
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<p>We went for the full works - tropical garden paradise table and champagne trolley. The Champagne Trolley is loaded with bottles of Champagne Chapuy - a light, crispy tasting champagne that goes well with the fruity liquers and fresh fruit provided for a sparkly good tipple! </p><img alt="s17" height="800" src="https://live.staticflickr.com/65535/53197649317_93d923c350_c.jpg" width="533" /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
><p>Cheers!</p><p>Note that the experience can be replicated indoors as well.</p><p>The Siri House Bubbles and BBQ Private Dining Experience starts from S$128 ++ onwards, minimum 12 pax and only available on Tuesdays to Sundays from 11.30am to 8pm. </p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-10296026662112017592023-09-19T15:17:00.001+08:002023-09-19T15:17:36.813+08:00Aura Blender Review | Blending made easy<p> </p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188504563/in/dateposted/" title="b1"><img alt="b1" height="800" src="https://live.staticflickr.com/65535/53188504563_fc1ac6f094_c.jpg" width="533" /></a><div><br /></div><div><p class="MsoNormal">Aura is Singapore’s leading brand specializing in portable
blenders and the blenders I’ve used so far are mostly bulky so joy is receiving
this sleek blender to review! The kids always badger for drinks when we are out
and we’ve been limiting them to 100 plus if they go for a good work out and
occasionally juice but this blender is just about the right solution to keep
their sugars under reasonable limits and keeping healthy! <o:p></o:p></p>
<p class="MsoNormal">A few things to note, <o:p></o:p></p><div><br /></div><div><br /></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188505243/in/photostream/" title="b3"><img alt="b3" height="800" src="https://live.staticflickr.com/65535/53188505243_de84c001d3_c.jpg" width="533" /></a></div><div><br /></div><p class="MsoNormal">There is only 1 button, give it a long press to start the
blender a quick press to turn if off. I actually struggled at the beginning
trying to decipher how to turn on, blend and turn off but nothing too difficult
to master. <o:p></o:p></p>
<p class="MsoNormal"><o:p></o:p></p><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
The button colours are telling of the battery life. White,
blue and red. Red is the colour to look out for, it needs a recharge pronto!</div><div><br /></div><div><br /></div><div><br /></div><div><p class="MsoNormal">It is “smart” enough not to function if the glass bottle is
not fastened properly or it is overloaded i.e. too much to blend. On more than
one occasion I’ve had to empty it just to get a good gauge how much is too much
– food for thought, filling the fruit till about the half mark and liquid
slightly over is sufficient. <o:p></o:p></p>
<p class="MsoNormal"><b>Features of the </b><a href="https://aurablender.com.sg/products/aura-portable-blender"><b>Aura
Portable Blender</b></a><b> that makes it a hit<o:p></o:p></b></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136156/in/photostream/" title="b11"><img alt="b11" height="358" src="https://live.staticflickr.com/65535/53188136156_4a7aa0bce8_c.jpg" width="215" /></a><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136146/in/photostream/" title="b12"><img alt="b12" height="355" src="https://live.staticflickr.com/65535/53188136146_d67c5b7367_c.jpg" width="236" /></a></p><p class="MsoNormal">- Self cleaning rocks.<o:p></o:p></p><p class="MsoNormal">Makes life as easy as it can get without having to go near the razor sharp blades. All you need is some tap water, dish washing liquid and a good blend. Rinse and leave it to dry, we’re done!<o:p></o:p></p><p class="MsoNormal"></p><p class="MsoNormal">- Charge on the go, with a powerbank even!</p><p class="MsoNormal"><b><br /></b></p><p class="MsoNormal"><br /></p></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136266/in/photostream/" title="b4"><img alt="b4" height="390" src="https://live.staticflickr.com/65535/53188136266_246bae90b4_c.jpg" width="260" /></a><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53187420062/in/photostream/" title="b6"><img alt="b6" height="388" src="https://live.staticflickr.com/65535/53187420062_7f8bbbaa85_c.jpg" width="258" /></a></div><div><br /></div><div><p class="MsoNormal">- Sleek design, the blender is an accessory<o:p></o:p></p>
<p class="MsoNormal">As frivolous as it sounds, I like the way it looks. With the
transparent glass, after filling it with fruits makes me happy just looking at
it. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53187419527/in/photostream/" title="b2"><img alt="b2" height="800" src="https://live.staticflickr.com/65535/53187419527_37be492400_c.jpg" width="533" /></a></p><p class="MsoNormal">- Gentle whirling<o:p></o:p></p><p class="MsoNormal">The other blenders used tend to have loud and jarring
blending sounds, this was in comparison, music to my ears with the gentle
whirling. Everything blended in under 5 seconds, sweet! <o:p></o:p></p><p class="MsoNormal">
</p><p class="MsoNormal"><o:p> </o:p></p></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136261/in/photostream/" title="b5"><img alt="b5" height="335" src="https://live.staticflickr.com/65535/53188136261_433c0ce4df_c.jpg" width="223" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188336480/in/photostream/" title="b7"><img alt="b7" height="332" src="https://live.staticflickr.com/65535/53188336480_79718e2895_c.jpg" width="221" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136241/in/photostream/" title="b8"><img alt="b8" height="403" src="https://live.staticflickr.com/65535/53188136241_176fe8d2ca_c.jpg" width="268" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188336445/in/photostream/" title="b9"><img alt="b9" height="413" src="https://live.staticflickr.com/65535/53188336445_3af82d6b98_c.jpg" width="241" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188336440/in/photostream/" title="b10"><img alt="b10" height="410" src="https://live.staticflickr.com/65535/53188336440_e61c0bed13_c.jpg" width="273" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</div><div><br /></div><div><p class="MsoNormal">Made a dragonfruit and grape milkshake – Surprisingly so
good! Sweet, creamy and refreshing for a hot day! <o:p></o:p></p></div><div><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188136151/in/photostream/" title="b13"><img alt="b13" height="800" src="https://live.staticflickr.com/65535/53188136151_6a1d09d39c_c.jpg" width="533" /></a></div><div><br /></div><div><p class="MsoNormal">Apple and pear milk shake – The grainy apple bits could be tasted, should have blended in some
ice too! <o:p></o:p></p>
<p class="MsoNormal"><b>What I did not like though…<o:p></o:p></b></p><p class="MsoNormal"><b><br /></b></p><p class="MsoNormal">- Tampered glass blenders are sturdy but heavy so that makes
bringing around a concern, especially if you’re packing for a picnic with the
liquid heavyweights (iced packs, iced drinks and fruits) and then a blender. It
all adds up!<o:p></o:p></p><p class="MsoNormal">- Would be great to have a battery indicator like our phones
or even ear buds, so we have an idea when a next charge should be scheduled or
really, just charge it every 2-3 uses to play safe. <o:p></o:p></p></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53188201834/in/photostream/" title="b14"><img alt="b14" height="404" src="https://live.staticflickr.com/65535/53188201834_1203f3f95c_c.jpg" width="269" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53187419962/in/photostream/" title="b15"><img alt="b15" height="404" src="https://live.staticflickr.com/65535/53187419962_29793dcb81_c.jpg" width="269" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</div></div><div><br /></div><div><br />
<p class="MsoNormal"><a href="https://aurablender.com.sg/products/aura-insulated-sleeve"><b>Aura
Insulated Sleeve</b></a><b><o:p></o:p></b></p>
<p class="MsoNormal">This is great for your chilled drinks if you’ve already
blended them at home and keeping your beverage at a constant temperature. <o:p></o:p></p>
<p class="MsoNormal">ALL in, a super nifty and fashionable blender. This will be
the next highly used appliance in our kitchen next to the Ninja foodi! <o:p></o:p></p>
<p class="MsoNormal">To purchase one, check them out at <a href="https://aurablender.com.sg/">aurablender.com.sg</a><o:p></o:p></p></div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-43278714209387735042023-09-08T16:10:00.007+08:002023-09-08T16:10:54.083+08:00MeatSmith X Tiffin Room four hands menu on till 12 September!~Invited Session~<div><br /></div><div><p class="MsoNormal"><span lang="EN-US">An eclectic
fusion of authentic North Indian flavours and contemporary Indian-accented
American barbecue delights with a limited-time four-hands menu exclusively at
Tiffin Room from 6 to 12 September 2023.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Building on
the resounding success from the past two years, Tiffin Room and Meatsmith
Little India reunite for the third time to unveil a refreshed collection of
unique creations specially curated by each establishment<o:p></o:p></span></p></div><div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53171348797/in/dateposted/" title="t1"><img alt="t1" height="533" src="https://live.staticflickr.com/65535/53171348797_a53378f8fa_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><br /></div><div><b>Stuffed Courgette Flower with Smoked Scallop and Citrus Vinaigrette </b></div><div><br /></div><div>We began with a moreish round of appetizers and the piquant citrus vinaigrette on the smoked scallop definitely whetted my appetite for more. We can see Meatsmith Little India on top form here, blending Asian and Western styles in this starter.</div><div><br /></div><div><br /></div><div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53172421628/in/photostream/" title="t2"><img alt="t2" height="800" src="https://live.staticflickr.com/65535/53172421628_8e6ca115d9_c.jpg" width="533" /></a></div><div><br /></div><div><p class="MsoNormal"><span lang="EN-US">Jalsamer Indian
craft gin cocktail<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Beautiful,
and mesmerizing, just like the golden city of Jalsamer.<o:p></o:p></span></p>
<p class="MsoNormal">Made from botanicals sourced across India, Jalsamer Indian
craft gin is distilled in column stills and then re-distilled after infusion
for a London style Dry gin.<o:p></o:p></p>
<p class="MsoNormal">Derived from the ancient Indian knowledge on herbs, the
botanicals beautifully release pine notes from Juniper. An intense nose with an
initial hint of crisp zesty Indian lemon and coriander compliments the woody
and earthy notes from angelica roots and liqourice. While the spicy, definitive
notes from cubeb pepper keeps it medium to full-bodied: signs of a true
classic. <o:p></o:p></p></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53172369150/in/photostream/" title="t3"><img alt="t3" height="533" src="https://live.staticflickr.com/65535/53172369150_f497a72b30_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><b> Khatti Methi Tandoori Cod Fish with Quinoa Khichdi </b></div><div><br /></div><div><br /></div><div>This is the one dish that I always look forward to here at Tiffin Room, and its variations. Chef Kuldeep loves to play around his presentation and flavors, but the one mainstay here is the Tandoori Cod Fish and I have never ever been disappointed. Smoky tandoori goodness blended with grassy quinoa cooked in ghee, fantastic.</div><div><br /></div><div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53171936981/in/photostream/" title="t4"><img alt="t4" height="533" src="https://live.staticflickr.com/65535/53171936981_24ebabb7af_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><br /></div><div><b> King Fish & Puri </b></div><div><br /></div><div><br /></div><div>I love Puri, especially with all sorts of dry curries and daal. I have to say this is the first time I had it stuffed with fish and it was a real treat. Think of this as a very fluffy and light puff pastry with delicate white fish.</div><div> <a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53172134509/in/photostream/" title="t5"><img alt="t5" height="533" src="https://live.staticflickr.com/65535/53172134509_a0cd497519_c.jpg" width="800" /></a></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div><div><br /></div><div><p class="MsoNormal"><b>Tandoori Bataer Pulao</b><o:p></o:p></p></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53172369110/in/photostream/" title="t6"><img alt="t6" height="533" src="https://live.staticflickr.com/65535/53172369110_c89c42fa81_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><b> Naan Selection</b> </div><div><br /></div><div>There is absolutely nothing in your day that cannot be uplifted by a fulfilling signature Tiffin Box from The Tiffin Room. No matter how down I may be, the soul-nourishing curries, aromatic spices and herbs, and punchy flavors always comes through for me. Save some appetite from the earlier courses and indulge your appetite in lamb masala and chicken curry. The duck pulao is amazing too and is a strong addition to the menu stable that shows the depth of Chef Kuldeep’s culinary prowess.</div><div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53171936976/in/photostream/" title="t7"><img alt="t7" height="533" src="https://live.staticflickr.com/65535/53171936976_7de33a9e16_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><b> </b></div><div><b> Chettinad Lamb Masala</b></div><div><br /></div><div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53172134484/in/photostream/" title="t9"><img alt="t9" height="533" src="https://live.staticflickr.com/65535/53172134484_79df3e6174_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><b> Murgh Changezi Curry</b></div><div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/53171936951/in/photostream/" title="t10"><img alt="t10" height="533" src="https://live.staticflickr.com/65535/53171936951_66cbf4bf4b_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> </div><div><b> (L) White Chocolate Mango Burfi (R) Lime & Mango Sorbet, Pistacho Crumble, Tuille </b></div><div><br /></div><div>I love the fact that the 4 hands collaboration resulted in an East-meets-West mix right down to the desserts. The sweetness has been toned down for local palates and this is definitely a great way to end the night.
</div><div><br /></div><div>This special collaboration ends on 12 September, worth a visit I say! </div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-57359554463691909892023-05-05T09:43:00.002+08:002023-05-05T09:43:56.252+08:00808 Eating House, an avant garde dining experience in Joo Chiat!<p> ~Invited Session~</p><p><br /></p><p></p><p class="MsoNormal">808 Eating House, the new kid on the block in the chic
neighbourhood in Joo Chiat, is a contemporary South-East Asian restaurant by
new F&B group The Fillmore Collective.<o:p></o:p></p>
<p class="MsoNormal">The interior of 808 Eating House is post-industrial chic,
small yet inviting, with a seating capacity of 29 pax. It has an open kitchen
concept where you get catch the action at the counter seats.<o:p></o:p></p>
<p class="MsoNormal">Helming the kitchen is Singaporean Chef Eugene Chee, a classically-trained
chef who has honed his skills working at Michelin-starred Atelier Crenn in San
Francisco, as well as locally at Magic Square. <o:p></o:p></p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871106296/in/photostream/" title="4"><img alt="4" height="534" src="https://live.staticflickr.com/65535/52871106296_9806f4a25c_c.jpg" width="800" /></a><br /><p></p><p></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Seasonal
Oysters</b><o:p></o:p></span></p>
<p class="MsoNormal">We started with the Seasonal Oysters, fresh and plump
Japanese Miyagi oysters with a tangy house-made green papaya sauerkraut and
drizzled with Sichuan chilli oil. Fragrant and with a little heat, these
whet my appetite.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871484000/in/photostream/" title="1"><img alt="1" height="534" src="https://live.staticflickr.com/65535/52871484000_4e22daa6de_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Pickled Quail Eggs</b><o:p></o:p></p>
<p class="MsoNormal">These reminded of the Taiwanese ‘Iron Eggs’ and I believe
this were done with that in mind. Chewy and firm in texture with a sweet black
vinegarette flavor.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871542073/in/photostream/" title="5"><img alt="5" height="534" src="https://live.staticflickr.com/65535/52871542073_fb0e017805_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Crispy Baby Squid</b><o:p></o:p></p>
<p class="MsoNormal">These are the best with an ice cold beer in hand. Coated
with a thin layer of potato starch, the fresh baby squids are deep fried and
sprinkled with shichimi togarashi. Don’t forget the squid ink aioli dip, which
is really delicious!<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52870527507/in/photostream/" title="3"><img alt="3" height="534" src="https://live.staticflickr.com/65535/52870527507_6ce5460177_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Duck Fat Financiers</b><o:p></o:p></p>
<p class="MsoNormal">Now these are not dessert financiers! Chef Eugene’s pet
dish, this is savory financiers with salted butter flavors and orange
zest. Be sure to spread some
chicken liver mousse that is pure fatty goodness.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871275099/in/photostream/" title="7"><img alt="7" height="534" src="https://live.staticflickr.com/65535/52871275099_d34bd83580_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Sweet XL Clams</b><o:p></o:p></p>
<p class="MsoNormal">The name speaks for itself. These are damn big, the size of
my palms. Steamed in huatiao and topped with fried egg whites, this is a real
comforting dish for the rainy days.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52870527417/in/photostream/" title="8"><img alt="8" height="534" src="https://live.staticflickr.com/65535/52870527417_8219003aac_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>You Mai Cai</b><o:p></o:p></p>
<p class="MsoNormal">Crispy Chinese lettuce is stir fried to perfection and
doused in pandan oil, honey and mustard dressing, toasted coconut and prawn
flakes. This definitely gets me eating my greens. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871275119/in/photostream/" title="6"><img alt="6" height="534" src="https://live.staticflickr.com/65535/52871275119_1accf75ce5_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Cold Bee Hoon</b><o:p></o:p></p>
<p class="MsoNormal">This was actually one of my favorite dish of the night. A
delicious combination of rice vermicelli, shallot oil, shio kombu, and chives,
tossed together. I really think Chef Eugene could sell this as a main dish for
takeaway or something.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52870527407/in/photostream/" title="9"><img alt="9" height="800" src="https://live.staticflickr.com/65535/52870527407_efa910e5d9_c.jpg" width="534" /></a></p><p class="MsoNormal"><b>Tinto de Verano</b><o:p></o:p></p>
<p class="MsoNormal">This wasn’t on the menu, but they made us this sweet Spanish
wine cooler drink and I love how thirst-quenching this was. Definitely try
asking for one when you’re there next time. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871483900/in/photostream/" title="10"><img alt="10" height="534" src="https://live.staticflickr.com/65535/52871483900_3bf666df11_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Buah Keluak Pork Belly</b><o:p></o:p></p>
<p class="MsoNormal">This is Chef Eugene’s signature main dish. It’s a nice chunk
of pork belly braised for 12 hour sin buah keluak and soy sauce, with coconut
serundeng and achar. Great for sharing and over a nice medium-bodied red. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871106231/in/photostream/" title="11"><img alt="11" height="534" src="https://live.staticflickr.com/65535/52871106231_a9bd216071_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Barramundi</b><o:p></o:p></p>
<p class="MsoNormal">For the pescatarians among us, the nicely seared barramundi
dish with spiced garam masala pumpkin puree and pumpkin relish would be right
up your alley. A shellfish broth completes this dish together with stir fried
shanghai greens, giving this dish a little bit of everything in terms of
freshness, sweet and savory flavors, and both soft and crunchy textures. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871106221/in/photostream/" title="12"><img alt="12" height="534" src="https://live.staticflickr.com/65535/52871106221_71df2188e2_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Ice Cream Sandwich</b><o:p></o:p></p>
<p class="MsoNormal">The high brow version of your neighbourhood ice cream
uncle’s ice cream sandwich, this has a black sesame parfait sandwiched between
wafer biscuits, with coconut caramel, mushroom dust crumble, and mint. A very
interesting combinations that will no doubt stir up a conversation with your
dinner date about which flavors you captured from this dish. <o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871106201/in/photostream/" title="13"><img alt="13" height="534" src="https://live.staticflickr.com/65535/52871106201_dceb129e73_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Peanut In A Cup</b><o:p></o:p></p><p class="MsoNormal"><b><br /></b></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52871106181/in/dateposted/" title="14"><img alt="14" height="534" src="https://live.staticflickr.com/65535/52871106181_3dbea5e5d5_c.jpg" width="800" /></a></p>
<p class="MsoNormal">This is Chef Eugene’s version of peanut soup dessert. Peanut
milk is combined with muscovado syrup, giving a very rich and nutty flavored
sweet drink.<o:p></o:p></p>
<p class="MsoNormal">808 Eating House is an avant-garde addition to the sometimes
sleepy neighbourhood of Joo Chiat, and will no doubt find its following with
its twist on familiar South East Asian flavors. <o:p></o:p></p><b>808 Eating House</b><div>153 Joo Chiat Road<br /><p></p>
</div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-40998222879914992352023-05-02T14:57:00.003+08:002023-05-02T14:57:39.471+08:00Spring menu beckons at Osteria BBR by Alain Ducasse <p></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="mso-tab-count: 1;">~Invited Session~ </span><o:p></o:p></span></p>
<p class="MsoNormal">Osteria BBR by Alain Ducasse welcomes the spring season with
a fresh menu featuring season’s first and finest produce prepared in
traditional Italian cooking with a modern twist. Chef de Cuisine Natalino Ambra
showcases innovative dishes that captures the distinct freshness of the
seasons’ finest produce such as asparagus, green peas, broad beans, and the
exquisite Amalfi Lemon.</p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52843458272/in/photostream/" title="27"><img alt="27" height="533" src="https://live.staticflickr.com/65535/52843458272_a796e7e864_c.jpg" width="800" /></a><br />
<p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Sourdough
and Tomato Foccacia </b>to start the meal<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">I can never have enough of the warm bread that
is served here. I must have had 3 servings!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036541/in/photostream/" title="28"><img alt="28" height="520" src="https://live.staticflickr.com/65535/52844036541_6ac3c3cdba_c.jpg" width="800" /></a> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Amuse-bouche to start! Crabmeat, spinach aioli,
and cold tomatoes to make sure you salivate!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><br /></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844484368/in/photostream/" title="29"><img alt="29" height="800" src="https://live.staticflickr.com/65535/52844484368_63aa643204_c.jpg" width="513" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Ca Dei Frati Lugana 2021</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal;">We started off with a wonderfully
crisp Trebbiano/Ugni Blanc blend. Straw yellow in colour, the Ca Dei Frati I
Frati Lugana DOC shows off pleasant floral aromas of white flowers and fruity
notes of apple, plum and citrus. This wine is aged 6 months in oak followed by
2 more months in the bottle to allow the wine to further develop its
complexities. On the palate, the Ca Dei Frati I Frati Lugana DOC is fresh,
linear and furnished with great softness and elegance with delicate hints of
white balsamic flowers, traces of apricot and almond. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844484343/in/photostream/" title="30"><img alt="30" height="509" src="https://live.staticflickr.com/65535/52844484343_acd351f03e_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Burrata Pugliese with Broad Beans and Asparagus</b><o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036536/in/photostream/" title="32"><img alt="32" height="532" src="https://live.staticflickr.com/65535/52844036536_4ebc969f51_c.jpg" width="800" /></a></span></p>
<p class="MsoNormal" style="line-height: normal;">I love fresh burrata, and this is
paired with broad beans and spring seasonal specialty, green asparagus. This is
a wonderful and light start to the evening and a highly recommended antipasti
dish.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844438430/in/photostream/" title="31"><img alt="31" height="532" src="https://live.staticflickr.com/65535/52844438430_5e50fba5a5_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Lattuga Marinata, Astice, Salsa Tartara</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;">This is a poached lobster that is
paired with marinated romaine lettuce in zesty orange sauce, with anchovies and
capers from Italy. An easy-to-like dish that highlights the freshness of the
poached lobster.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036441/in/photostream/" title="33"><img alt="33" height="528" src="https://live.staticflickr.com/65535/52844036441_4e4c0a023a_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Capesante Scottate, Piselli Verdi, Condimento
Alla Mandorla</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><strong><span face=""Calibri",sans-serif" style="font-weight: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">This is a</span></strong> fresh seared scallops dish, with
sweet peas and nutty toasted almonds. Another really easy-to-enjoy dish, this
is something that I forsee will be a crowd favorite, with its heavy emphasis on
light flavors and the freshness of the scallops.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844236654/in/photostream/" title="34"><img alt="34" height="520" src="https://live.staticflickr.com/65535/52844236654_29fa17eac8_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Risotto Acquerello, Asparagus, Scampi a Vapore,
Scorza di Limone</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">The risotto is a MUST ORDER dish for me. This
is easily one of the most authentic renditions of a risotto dish in the whole
of Singapore. Al dente risotto, sous vide scampi that is done to perfection,
just the right hint of lemon and asparagus cooked in a cheesy broth. If I had
to eat only one dish at Osteria BBR, this is it. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036431/in/photostream/" title="39"><img alt="39" height="800" src="https://live.staticflickr.com/65535/52844036431_17370dfab2_c.jpg" width="519" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Le Corti Dei Podesta Chianti, 2018</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;">This is an excellent example of a
flavorful Italian Red that is also softly supple in structure. Sangiovese
grapes gives this is a strong nose. The bouquet is broad and persistent, with
hints of red fruit perfectly integrated with the mineral notes that makes the
tastes burst in your mouth. Full and intense, this is also an excellent balance
between sweetness and structure.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036466/in/photostream/" title="35"><img alt="35" height="516" src="https://live.staticflickr.com/65535/52844036466_83958f769e_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><strong><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Carre Di Agnello Alla Griglia</span></strong><b><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p></o:p></span></b></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844484223/in/photostream/" title="36"><img alt="36" height="800" src="https://live.staticflickr.com/65535/52844484223_0cd95988fb_c.jpg" width="539" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Served right in front of your eyes.</span></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036416/in/photostream/" title="37"><img alt="37" height="529" src="https://live.staticflickr.com/65535/52844036416_fbf89a59f9_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>The holy trinity</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;">We were treated to a communal
serving of premium Australian lamb racks charcoal grilled right in front of our
very eyes and carved tableside, complete with a choice of two complimentary
sides such as rucola and tomato salad, mixed seasonal beetroot with butter and
lemon sauce, and roasted baby potatoes. Beautiful and tender, this charcoal
grilled lamb racks is of excellent quality and is definitely another dish I’d
highly recommend. The meat is tender, juicy, with a fine layer of marbling. The
sides are also great with them. The sublime Sangiovese truly made it all even
better.<o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036411/in/photostream/" title="38"><img alt="38" height="530" src="https://live.staticflickr.com/65535/52844036411_2284ce8990_c.jpg" width="800" /></a></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Limone Di Amalfi<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal;">This is a new spring creation
showcasing the intense flavours of Amalfi lemons. The critically-acclaimed
citrus at its peak during this season, is presented with olive oil cream and a
refreshing mint sorbet, giving a zesty and uplifting end to the evening. <o:p></o:p></p>
<p class="MsoNormal" style="line-height: normal;"><em><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">The
new Osteria BBR by Alain Ducasse spring 2023 menu is available as a set lunch,
a la carte menu, or as Menu Tentazioni, a curated taste of Osteria BBR by Alain
Ducasse featuring seven specially-selected dishes.</span></em><i><o:p></o:p></i></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p><br /><p></p>
foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-85537939793075515342023-04-25T11:05:00.001+08:002023-04-25T11:05:05.409+08:00La Dame De Pic welcomes Spring with a revamped Spring Tasting Menu~Invited Session~<div><br /></div><div><p class="MsoNormal"><span lang="EN-US">La Dame de Pic, Raffles Singapore presents
the three-Michelin starred Chef Anne-Sophie Pic’s newly launched seasonal menu
flavours of spring. Meet refreshing flavors and delightful produce of the
season, accompanied by elegant and crisp wines.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Expect new and refreshed signature
creations that makes use of the best of the best ingredients in Spring.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">The exquisite Spring menu is presented as a
4-course menu Exploration ($188++) during lunch on Fridays, as well as a
6-course menu Experience ($248++ per and 7-course menu Elegance ($348++ per
guest) for both lunch and dinner and are available from 27 Mar to 4 Jun 2023. I
tried several dishes from all menus<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52843458252/in/dateposted/" title="24"><img alt="24" height="533" src="https://live.staticflickr.com/65535/52843458252_7ff1241033_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Amuse bouche</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">The meal started with a variation of a ball
that ignites an explosion of flavors that is signature of La Dame De Pic here
in Singapore. This season, it’s tart tomato flavors that whets your appetite.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844226624/in/photostream/" title="23"><img alt="23" height="533" src="https://live.staticflickr.com/65535/52844226624_da4548e929_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">The perfectly-crusted sour dough bread is
not to be missed!<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036751/in/photostream/" title="21"><img alt="21" height="533" src="https://live.staticflickr.com/65535/52844036751_5705db2f7b_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Gris De Koshu, 2021 </b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">We were served something different to
start. Gris De Koshu is very crisp and clear. Fresh with an overflow of fruity
aromas such as white peach, pear, orange and orange peel, floral notes of
sandalwood and jasmine, and spicy aromas of white pepper and clove. On the
palate, soft and round, with refreshing acidity and umami. My kind of white
wine.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036766/in/photostream/" title="19"><img alt="19" height="533" src="https://live.staticflickr.com/65535/52844036766_7613023255_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Green Asparagus marinated in sea salt</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">This is Chef Annie-Sophie’s favourite way
of cooking asparagus, marinating overnight in sea salt and maintaining a raw,
crisp, and fresh tender quality. Ginger and wasabi enhance the flavors of this
vegetable dish, and a sauce of rocket and matcha reduction provides a
bitterness that better serves to highlight the sweet and savory play here on
the palate.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844484513/in/photostream/" title="20"><img alt="20" height="800" src="https://live.staticflickr.com/65535/52844484513_a780239b83_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><span lang="EN-US">More tipple for the lunch!</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036736/in/photostream/" title="18"><img alt="18" height="533" src="https://live.staticflickr.com/65535/52844036736_5c846bd274_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Oscietra Caviar, Smoked Burrata and Amela
tomato</b></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52843458437/in/photostream/" title="17"><img alt="17" height="533" src="https://live.staticflickr.com/65535/52843458437_fd2ebaf501_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Kuruma Tiger Prawn</b></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036806/in/photostream/" title="16"><img alt="16" height="533" src="https://live.staticflickr.com/65535/52844036806_5b765335a2_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">The smoky flavors of the burrata is played
wonderfully in an umami song with the caviar. The delightful crispiness of the
Kurama prawns (please eat them whole!) made it an even more wonderful start to
the meal.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844438670/in/photostream/" title="15"><img alt="15" height="533" src="https://live.staticflickr.com/65535/52844438670_248d977897_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Saison beer</b>, a fruity pale ale to go with
the food!</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52843458457/in/photostream/" title="12"><img alt="12" height="800" src="https://live.staticflickr.com/65535/52843458457_471b2d894f_c.jpg" width="785" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Langoustine with romaine lettuce and nori,
Cedrat, Chartreuse and herb of grace</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">The pictures itself do not do justice to
the wonderful theatrics of how this dish is prepared. Chef grates a fresh
cedrat, which is a large aromatic French lemon and gives an added complexity to
this fresh seafood dish.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844226839/in/photostream/" title="10"><img alt="10" height="533" src="https://live.staticflickr.com/65535/52844226839_70f8a7a47d_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>A4 Wagyu Tenderloin</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Absolutely one of the best wagyu tenderloin
I have ever tasted. It is cooked <i>a la ficelle</i>, a French cooking method
using a string, to ensure that it is absolutely one of the most tender wagyu
tenderloin I have ever had. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036861/in/photostream/" title="11"><img alt="11" height="800" src="https://live.staticflickr.com/65535/52844036861_1f98a24417_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Closerie Saint Roe, Les Noyers, 2019</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">We had a big red Bordeaux to go with the
wagyu. Bold flavors from the 80% Cabernet Franc and 20% Merlot mix, this is a
full-bodied red that is strikingly soft at its finish. Soft and wonderfully
silky, this is a strange bold and easy-drinking wine that I would love to
finish on its own. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844438730/in/photostream/" title="9"><img alt="9" height="681" src="https://live.staticflickr.com/65535/52844438730_011007025a_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Brillat-Saverin jackfruit and orange
blossom</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">And now to the desserts! We started off
with a palate-cleansing jackfruit and orange blossom mousse that made me
wanting more of this. Such a moreish dollop that instantly reset the palate
after that creamy wagyu.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52843458552/in/photostream/" title="6"><img alt="6" height="533" src="https://live.staticflickr.com/65535/52843458552_689aa82ac0_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>White mille-feuille</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">This is a wonderfully delicate
mille-feuille with puff pastry, with layers of yuzu, ginger flower yogurt, and
Chantilly cream. An infusion of Tie Guan Yin and Oolong tea mix completes the
feathery lightness of this dessert. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844226889/in/photostream/" title="4"><img alt="4" height="533" src="https://live.staticflickr.com/65535/52844226889_25a70c08db_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Chocolate Mint Mousse</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Chocolate, coconut-cream panna cotta, and
sorbet, enhanced by pandan plucked from the very gardens that the restaurant
sits on. There is a lot of finesse with this dessert; the subtle coconut and
pandan flavors lending a very soft and rounded finish to the creamy chocolate.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844036956/in/photostream/" title="3"><img alt="3" height="533" src="https://live.staticflickr.com/65535/52844036956_83781cf17e_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Petit Fours </b>to end of the meal!<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Went perfectly well with a double espresso;
minty chocolate spheras and citrus cake rolls.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844046196/in/photostream/" title="2"><img alt="2" height="724" src="https://live.staticflickr.com/65535/52844046196_e8edccf325_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><span lang="EN-US">Even more petit fours!</span></p>
<p class="MsoNormal"><span lang="EN-US">Vanilla cream with vanilla bean dust on a
biscuit base.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52844484728/in/photostream/" title="1"><img alt="1" height="533" src="https://live.staticflickr.com/65535/52844484728_5532c1accc_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Ginger mochi</b> to round off the meal!</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>La Dame De Pic</b></p></div><div>Raffles Hotel</div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-91112049050138825692023-04-20T11:35:00.003+08:002023-04-20T11:38:11.248+08:00Ikkagoyo, innovative kaiseki at Amoy Street! <p> ~Invited Session~</p><p><br /></p><p></p><p class="MsoNormal"><span lang="EN-US">iKKAGOYO, inspired by a Japanese proverb
that translates to ‘one flower opening up to five petals and will bear fruit
soon’, is the latest kaiseki restaurant along Amoy Street that opened on 21
March 2023. Helming the kitchen is Chef-Owner Mitsutaka Sakamoto, 42, from
Hyogo, Japan, who has conjured an exquisite and innovative menu that celebrates
the finest inseason ingredients of Japan. iKKAGOYO aims to deliver a
one-of-a-kind experience and kando – a Japanese term that describes the moment
when one’s expectations are exceeded – to each and every diner through a
synergy of meticulously-curated ingredients, Chef Sakamoto’s culinary prowess
and wholehearted, inimitable omotenashi hospitality – the spirit of providing
sincere customer service. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">I tried the prix fixe menu ($338++ per
person) of 12 intricate courses showcases Chef Sakamoto’s finesse and flair,
all presented harmoniously on beautiful tableware.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168564/in/photostream/" title="i2"><img alt="i2" height="533" src="https://live.staticflickr.com/65535/52831168564_a502ba72d3_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Sea and Land… (Hirakai, Yuba, Rape Flower,
Hyuga Natsu)</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Rapeseed flower mixed with ikura-paste is
used to signify the beginning of spring, along with silky yuba (beancurd skin)
and hyuganatsu (a citrus fruit originally grown in Miyazaki). The course also
consists of grilled tairagai (Japanese pen shell), which is delightfully subtle
and just the right chewiness to start the meal, and kuruma ebi (Japanese tiger
prawn), which rounds off a fresh start.<br /><br /><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416592/in/photostream/" title="i3"><img alt="i3" height="533" src="https://live.staticflickr.com/65535/52830416592_84daae33f2_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416567/in/photostream/" title="i4"><img alt="i4" height="800" src="https://live.staticflickr.com/65535/52830416567_4006ca9f5d_c.jpg" width="777" /></a></span></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416497/in/photostream/" title="i6"><img alt="i6" height="533" src="https://live.staticflickr.com/65535/52830416497_062022ae05_c.jpg" width="800" /></a></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168504/in/photostream/" title="i5"><img alt="i5" height="800" src="https://live.staticflickr.com/65535/52831168504_fc0ae52182_c.jpg" width="533" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Hakurakusei Junmai Ginjo </b><o:p></o:p></span></p><p></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">A great food-pairing sake, it is very crisp
and light with pear and passion fruit notes, and is a soft and pleasing sake to
drink with seafood.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831432578/in/photostream/" title="i7"><img alt="i7" height="533" src="https://live.staticflickr.com/65535/52831432578_640a88e669_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Respect </b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">A hearty course to help warm the belly in
preparation for the rest of the meal. Comprising uruchimai (Japanese
short-grain rice) with a consistency like congee. Topped with briny clams and
lightly-grilled sakura bud – only available in spring.</span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168464/in/photostream/" title="i8"><img alt="i8" height="533" src="https://live.staticflickr.com/65535/52831168464_ba357f7b3d_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Golden soup stock</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">Kinmedai immersed in a wholesome ogon
dashi, or ‘golden broth’. The broth is prepared using prized Rishiri kelp along
with freshly shaved katsuobushi (skipjack tuna flakes). Leeks and minty kinome
leaves are used to perfectly balance out the umami flavours of the broth.</span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831387205/in/photostream/" title="i11"><img alt="i11" height="533" src="https://live.staticflickr.com/65535/52831387205_ef98205dba_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Gift from the sea</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">First up, a buttery-fleshed Spanish
mackerel. Its aromatic and crisp aburi-style skin is achieved by pressing
piping hot charcoal directly on the fish. A zesty dollop of fresh onions
marinated with ponzu, then aged for a week; as well as shaved horse radish and
myoga or Japanese ginger, provide the dish with a burst of robust flavours. </span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831387215/in/photostream/" title="i12"><img alt="i12" height="533" src="https://live.staticflickr.com/65535/52831387215_4ff199c564_c.jpg" width="800" /></a></span></p><p class="MsoNormal">Raw
maguro chutoro is topped with kombu shoyu and gold flakes. An orb of daikon
incorporated with white wine ponzu vinegar is served on the side, together with
freshly-grated wasabi.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831387235/in/photostream/" title="i10"><img alt="i10" height="533" src="https://live.staticflickr.com/65535/52831387235_b239198166_c.jpg" width="800" /></a></p><p></p><p class="MsoNormal"><span lang="EN-US"><b><br /></b></span></p><p class="MsoNormal"></p><p class="MsoNormal"><span lang="EN-US"><b>Japanese traditional ‘hassun’</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416407/in/photostream/" title="I14"><img alt="I14" height="533" src="https://live.staticflickr.com/65535/52830416407_77653912fd_c.jpg" width="800" /></a></span></p>
<p class="MsoNormal"><span lang="EN-US">Setting the theme for a kaiseki meal,
ankimo (monkfish) liver is served after a painstaking two-hour process – it is
first chilled on ice before steaming over dashi. An equally tedious process is
the cold and enticing spear squid stuffed together with its own innards – Chef
Sakamoto removes and cleans all the innards before stuffing them back into the
squid’s body. A side of spinach covered with flavorful miso and sesame seeds
completes the course.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168369/in/photostream/" title="i15"><img alt="i15" height="800" src="https://live.staticflickr.com/65535/52831168369_9c94e3536c_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Kunisaki Junmai</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A young and fresh sake, this has a toasted
grassy finish to it. Very interesting with cold seafood.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416392/in/photostream/" title="i16"><img alt="i16" height="533" src="https://live.staticflickr.com/65535/52830416392_cba2d3ebf5_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Today’s field</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A colorful medley of wild, seasonal
vegetables from the Shizuoka prefecture. As the vegetables are cooked in varying
methods, they each have a different texture. They are then garnished with
grains of kombu and drizzled with kombu shoyu.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831387100/in/photostream/" title="i17"><img alt="i17" height="533" src="https://live.staticflickr.com/65535/52831387100_8975ee2ae5_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Specialty</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A contrasting course that showcases French
ingredients: luscious almond cream cheese, freshly grated black truffle and
sprinkle of homemade truffle oil powder, combined with glistening eel from
Oigawa, all folded in a buckwheat flour wrap.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168299/in/photostream/" title="i18"><img alt="i18" height="533" src="https://live.staticflickr.com/65535/52831168299_de9778a88c_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Traditional<o:p></o:p></b></span></p>
<p class="MsoNormal"><span lang="EN-US">An alternative take on tempura, this is a
savory and masterfully executed course. Placed atop a smooth lotus root puree
is a crispy, deep-fried lotus root rolled in rice, and finished with sweet
potato chips and freshly-grated cured mullet roe.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831168234/in/photostream/" title="i19"><img alt="i19" height="533" src="https://live.staticflickr.com/65535/52831168234_917147312b_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Harmony</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A simple yet refreshing course of chilled
somen immersed in dashi. Topped with Hokkaido bafun uni, and seaweed.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830416297/in/photostream/" title="i20"><img alt="i20" height="533" src="https://live.staticflickr.com/65535/52830416297_1d54f07c07_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52830984816/in/photostream/" title="i21"><img alt="i21" height="607" src="https://live.staticflickr.com/65535/52830984816_4d08c082b1_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Japan’s treasure</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A luxurious dish with Japanese A5 wagyu
cooked shabushabu style in a katsuo dashi. Inspired by yakiniku, the perfectly
medium-rare beef is served with a raw egg yolk, and a moreish sesame vinegar
sauce on the side.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831386975/in/photostream/" title="i22"><img alt="i22" height="800" src="https://live.staticflickr.com/65535/52831386975_4ca1b766bd_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Aged Kimoto 45 Junmai Daiginjo Kinmi Sake</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">A rich and bold sake, this one has almost
yogurt-like flavors and is dry on the palate. A great pairing with red meat
dishes. <o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831386925/in/photostream/" title="i24"><img alt="i24" height="636" src="https://live.staticflickr.com/65535/52831386925_e6b8086f7f_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Culture</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Katsuobushi (skipjack tuna flakes) and raw
egg don with soy sauce on the side; maguro sashimi don topped with fresh
wasabi; a sizzling bowl of gyusuji (beef tendon) and beef brisket in a soy-based
broth with rice on the side. <o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"><o:p> </o:p></span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831432183/in/photostream/" title="i25"><img alt="i25" height="533" src="https://live.staticflickr.com/65535/52831432183_34e78282f2_c.jpg" width="800" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Nature’s blessings</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US">Amazonian cacao cream, and a handmade
shiroi warabi mochi made up of coconut milk which is served with walnuts and
coconut milk powder. A delightful finish to<span style="mso-spacerun: yes;"> the meal. </span><o:p></o:p></span></p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831432133/in/photostream/" title="i26"><img alt="i26" height="533" src="https://live.staticflickr.com/65535/52831432133_a8c261cd6c_c.jpg" width="800" /></a><br /><p></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52831386820/in/dateposted/" title="i27"><img alt="i27" height="533" src="https://live.staticflickr.com/65535/52831386820_98b7c833b3_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-52709890590453525132023-03-31T14:08:00.001+08:002023-03-31T14:08:14.021+08:00Hanazen by Chef Yusuke Takada, a duo concept at CHIJMES<p> ~Invited Session~</p><p>Hanazen is one of the hottest tables (literally) in town today. The restaurant is headed by Chef<br />Yusuke Takada who is the founder of Osaka’s 2-Michelin-starred La Cime. Expect plenty of fire and<br />sear of the charcoal-grilled meat skewers and seafood prepared using the best of French and<br />Japanese ingredients and cooking techniques.</p><p><br />Hanazen will feature a single omakase dinner menu during the first phase of opening, priced at<br />S$250 for 16 courses. As the seasons change, Chef Takada will showcase different seasonal<br />ingredients so you will never be bored!</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782577571/in/dateposted/" title="1"><img alt="1" height="533" src="https://live.staticflickr.com/65535/52782577571_4fda42832a_c.jpg" width="800" /></a></p><p><b>Hanazen’s Daily Soup</b></p><p><br />We started off with a clear comforting soup, which is a fragrant and clear broth of bonito and<br />chicken bones boiled for 6 hours. Felt like a warm hug!</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782032937/in/photostream/" title="3"><img alt="3" height="533" src="https://live.staticflickr.com/65535/52782032937_0a6dd4247d_c.jpg" width="800" /></a></p><p><b>Singa Dog</b></p><p><br />This dish was Chef Takada’s local reinterpretation of a hotdog, which also pays homage to his<br />famous dish, the Boudin Dog, that is found at La Cime. This was a breaded dough ball with chicken<br />floss and liver filling with edible charcoal, and brushed with a buah keluak sauce. I liked the chicken<br />liver filling and buah keluak combination!</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782032932/in/photostream/" title="4"><img alt="4" height="533" src="https://live.staticflickr.com/65535/52782032932_9f971d452b_c.jpg" width="800" /></a></p><p><b>Beef and Tuna tartlet</b></p><p><b><br /></b>Wagyu tartar and akami is mixed with guacamole in a crisp beetroot tartlet shell, topped with ginger<br />flower and red amaranth leaves. This was a moreish morsel that left me wanting another one.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782820909/in/photostream/" title="5"><img alt="5" height="533" src="https://live.staticflickr.com/65535/52782820909_8f6d4ceb04_c.jpg" width="800" /></a></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52783038538/in/dateposted/" title="6"><img alt="6" height="533" src="https://live.staticflickr.com/65535/52783038538_477ff57fb8_c.jpg" width="800" /></a></p><p><b>Panna Cotta</b></p><p><b><br /></b>This was Chef Takada’s interpretation of a Singaporean Panna Cotta. The pandan velouté is filled<br />with seasonal Hamaguri clams from Japan which is naturally really sweet. It is accompanied by a side<br />of bread tuile and nanohana buds from the rapeseed plant and topped with caviar. A savory and<br />bittersweet combination that showcased Chef’s range of flavor profiles.</p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782820994/in/photostream/" title="7"><img alt="7" height="533" src="https://live.staticflickr.com/65535/52782820994_4f713ac7f0_c.jpg" width="800" /></a></p><p><b>Sea Foie Gras / Choucroute / Urui</b></p><p> <br />Ankimo liver, which in itself is one of my very favorite things, is steamed in a blend of sake and<br />cognac and served chilled in a tangy Alsatian-style choucroute dressing and topped with the shoots<br />of urui, a Japanese green vegetable. The urui’s wheat and grassy notes is a great foil for the palate<br />against the rich, fatty ankimo.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782219442/in/photostream/" title="19"><img alt="19" height="533" src="https://live.staticflickr.com/65535/52782219442_4d51a1a2f1_c.jpg" width="800" /></a></p><p><b>Chicken Heart, Mustard and Olive Sauce </b><br /><br />I love chicken heart yakitori. This is expertly done, with the chewiness just right, and the<br />combination of the mustard and olive sauce makes this a winner.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782577521/in/photostream/" title="9"><img alt="9" height="533" src="https://live.staticflickr.com/65535/52782577521_29c1ea986c_c.jpg" width="800" /></a></p><p><b>Prawns and Chicken Tail, Porcini Sauce</b></p><p> <br />We were advised to eat the prawn first, followed by the chicken tail, but to me the best way is just<br />to dive right in. Have it all together with the rich porcini sauce, and wash it down with a nice<br />Chardonnay.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782820859/in/photostream/" title="10"><img alt="10" height="533" src="https://live.staticflickr.com/65535/52782820859_b5d2f72319_c.jpg" width="800" /></a></p><p><b>Nodoguro, Fukinoto Miso Sauce / Grilled Turnip</b></p><p> <br />Nodoguro, or blackthroated sea perch, is one of my favorite fish in the Japanese cuisine. It is meaty<br />and rich and creamy in flavor. This dish is paired with a wonderful fukinoto miso sauce which is I<br />think is a fantastic combination with the fish and grilled turnip.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782577466/in/photostream/" title="11"><img alt="11" height="533" src="https://live.staticflickr.com/65535/52782577466_c531485b8f_c.jpg" width="800" /></a></p><p><b>Abalone, Chicken Gizzards, Gyoja-Ninniku Butter</b></p><p><b><br /></b>Awabi abalone is prized for its size and meaty flavors. Chef Takada prepared this in advance for over<br />12 hours and it is cooked with radish, kombu and sake, and goes through a baptism of fire on the<br />binchotan. The result is a stick of chewy briny goodness that is combined with chicken gizzards with<br />yummy garlic chives butter.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52783038493/in/photostream/" title="12"><img alt="12" height="533" src="https://live.staticflickr.com/65535/52783038493_7197ace61b_c.jpg" width="800" /></a></p><p><b>Chicken Wing, Konbu Furikake</b></p><p> <br />At first, I thought this was a morsel of chicken butt, which is usually seen in yakitori joints. Then I<br />realised that this was a deboned wing, and it was done with a hint of glazed konbu furikake brushed<br />on it. This brought out the clean flavors of the juicy chicken well; I just wished that there was more!</p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52783038473/in/photostream/" title="13"><img alt="13" height="533" src="https://live.staticflickr.com/65535/52783038473_cb5f7ec5fb_c.jpg" width="800" /></a></p><p><b>Lamb, Yoghurt Sauce</b></p><p> <br />Baby lamb shoulder served with a creamy yogurt sauce with mint leaves. Nothing too complex, and<br />always a good combination.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782219432/in/dateposted/" title="20"><img alt="20" height="533" src="https://live.staticflickr.com/65535/52782219432_a69a03ee73_c.jpg" width="800" /></a></p><p><b>Chicken Skin, Spices, Gochujang</b></p><p> <br />I always like chicken skin for yakitori; gochujang is an interesting choice which was really strong for<br />the subtle taste of the chicken skin.</p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782979700/in/photostream/" title="14"><img alt="14" height="533" src="https://live.staticflickr.com/65535/52782979700_718a16264d_c.jpg" width="800" /></a></p><p><b>Chicken Liver with Raisin Sauce</b></p><p> <br />I love chicken innards and chicken liver is a must for yakitori. This is served with a raisin sauce made<br /><br />from three types of raisins and sweetened with tamarind and white wine. This gives it an interesting<br />profile of creamy poultry taste and sweet flavors juxtaposed with the grassy bitter taste profile of<br />the oba leaf.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782979705/in/photostream/" title="15"><img alt="15" height="533" src="https://live.staticflickr.com/65535/52782979705_e145cf3f80_c.jpg" width="800" /></a></p><p><b>Wagyu Ribeye, Périgueux Sauce</b></p><p> <br />We arrived at the end of our meat courses with the decadent A5 Wagyu ribeye. Smoked with herbs<br />and grilled over the binchotan, the beef is so tender and soft that you could use a spoon to cut it<br />apart. Chef Takada also made a wonderful Perigueux sauce, which is a French classic sauce that is<br />usually made for steaks with Madeira, mixed with a Perigord truffle sauce.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782032827/in/photostream/" title="17"><img alt="17" height="533" src="https://live.staticflickr.com/65535/52782032827_60564ea308_c.jpg" width="800" /></a></p><p><b>Soumen, Warabi, Dashi </b></p><p>I really like the fact that the omakase meal had a soumen dish as it’s last savory dish. This was great<br />after all the grilled kushiyaki and yakitori dishes. Chicken umami flavours are strong in the broth, and<br />the use of warabi leaves (the one used in making of Japanese mochi) and dashi makes this one great<br />dish in buttoning up the tastebuds at the end of the omakase.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782820799/in/photostream/" title="16"><img alt="16" height="533" src="https://live.staticflickr.com/65535/52782820799_a2fb96f345_c.jpg" width="800" /></a></p><p><b>Hananzen Financier</b></p><p><br />This was cooked with chicken oil and lightly grilled over charcoal. It strangely works well with the<br />slight poultry taste. I wanted to take home a box of it.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52782577356/in/photostream/" title="18"><img alt="18" height="533" src="https://live.staticflickr.com/65535/52782577356_c3d00e9bb2_c.jpg" width="800" /></a></p><p><b>Kyoto ‘Uji Matcha’ Ice Cream, Fermented Banana</b></p><p> <br />The financier was also served with this wonderful matcha ice cream that was mixed with fermented<br />banana. The Uji Matcha ice cream was made in-house using specially selected tea leaves from<br />Kyoto’s (7 types of tea leaves!) and mixed with a fermented banana cream that was slightly sour.<br />This made sure that your taste buds are very lightly kissed with sweet and sour fruity flavors which<br />leave the night on a very satisfying note that is not too greasy.<br /></p><p><br /></p><p><b>Hanazen by Chef Yusuke Takada</b></p><p>CHIJMES</p>
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foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-13266171682189718612023-03-02T09:51:00.001+08:002023-03-07T10:47:51.277+08:00Enjoy Joyous Flavours of Holi @ Tiffin Room, Raffles Hotel<p> ~Invited Session~</p><p>From 2 to 16 March 2023, Tiffin Room at Raffles Hotel has put together a multi-course vegetarian and non-vegetarian menu to celebrate Holi. The menu is inspired by India's Festival of Colours so one can expect a colourful menu showcasing plenty of flavours. </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761211/in/photostream/" title="IMG_5317"><img alt="IMG_5317" height="533" src="https://live.staticflickr.com/65535/52716761211_e4b97ff098_c.jpg" width="800" /></a></p><p>The celebratory experience starts with a welcome drink in a form of a cold concoction of almond, fennel seed, black peppercorn and rose petals. </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761146/in/photostream/" title="IMG_5320"><img alt="IMG_5320" height="533" src="https://live.staticflickr.com/65535/52716761146_71a820a2b7_c.jpg" width="800" /></a></p><p><b>Bharwa Puri Chaat</b>, tandoori chicken chaat paired with a series of sweet, sour, and spicy flavours. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761196/in/photostream/" title="IMG_5318"><img alt="IMG_5318" height="533" src="https://live.staticflickr.com/65535/52716761196_2b771d2c69_c.jpg" width="800" /></a></p><p><b>Gulabi Macchi Tikka</b>, grilled tandoori black cod, served with yogurt and sweet rose petals. Adoring this tasty mess - delicious! Both a treat visually and taste wise too. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761106/in/photostream/" title="IMG_5323"><img alt="IMG_5323" height="800" src="https://live.staticflickr.com/65535/52716761106_3e71000c6a_c.jpg" width="533" /></a></p><p>I love the presentation of food in tiffin carriers, and this has to be Tiffin Room's signature. </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761086/in/photostream/" title="IMG_5324"><img alt="IMG_5324" height="533" src="https://live.staticflickr.com/65535/52716761086_fc8d3773d7_c.jpg" width="800" /></a></p><p>Look at this mouthwatering spread. </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716243052/in/photostream/" title="IMG_5328"><img alt="IMG_5328" height="533" src="https://live.staticflickr.com/65535/52716243052_4e4884cf3b_c.jpg" width="800" /></a></p><p><b>Gucchi Pulao </b>a delicacy made using long-grain basmati rice, this was fluffy and light and very flavourful too. I'd eat it on its own, without any accompaniment. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52717247638/in/photostream/" title="IMG_5329"><img alt="IMG_5329" height="533" src="https://live.staticflickr.com/65535/52717247638_3e566c21d5_c.jpg" width="800" /></a></p><p><b>Murgh Badami Korma</b>, boneless chicken leg, prepared with fresh Indian spices. I enjoyed this tremendously, the spices and tender chicken - based on outlook I wasn't expecting it to taste so good! </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52717247693/in/photostream/" title="IMG_5326"><img alt="IMG_5326" height="533" src="https://live.staticflickr.com/65535/52717247693_4b8d653f92_c.jpg" width="800" /></a></p><p><br /></p><p><b>Lobster Coconut Masala</b>, deep-fried lobster infused with aromatic spices in a coconut based curry. Creamy and I thought the curry would over shadow the lobster, it was the opposite with the curry accentuating. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716243092/in/photostream/" title="IMG_5327"><img alt="IMG_5327" height="533" src="https://live.staticflickr.com/65535/52716243092_b9f3f2d997_c.jpg" width="800" /></a></p><p><b>Sarson Wala Gosht</b>, a staple North-Indian dish made with tender lambchop, served in a mustard and spinach paste, and I'd have mistaken this for Palak Paneer with eyes closed. The wonderfully tender lamb chops made me head for thirds. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52717024689/in/photostream/" title="IMG_5322"><img alt="IMG_5322" height="533" src="https://live.staticflickr.com/65535/52717024689_d7598c021b_c.jpg" width="800" /></a></p><p>Both menus are served alongside Butter Naan and Laccha Parantha with a selection of colourful chutneys and achar. This carb battle is always lost in Indian cuisine, and I do not bother putting up a fight either. Embrace them carbs! </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52717024594/in/photostream/" title="IMG_5331"><img alt="IMG_5331" height="533" src="https://live.staticflickr.com/65535/52717024594_2755e188b4_c.jpg" width="800" /></a></p><p>For the perfect sweet ending, I'd expect no less of a selection of popular Indian sweets. Gujia, a deep fried pastry filled with with coconut and dried fruits.</p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716761016/in/photostream/" title="IMG_5330"><img alt="IMG_5330" height="533" src="https://live.staticflickr.com/65535/52716761016_7be3c0e29f_c.jpg" width="800" /></a></p><p><b>Moong Dal Halwa</b>, a delicious bright yellow lentil pudding that is a popular confection enjoyed during Holi was also served. An interesting first-time experience for me, would love to have this again!</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52716243017/in/photostream/" title="IMG_5332"><img alt="IMG_5332" height="533" src="https://live.staticflickr.com/65535/52716243017_8c1063d093_c.jpg" width="800" /></a></p><p><b>Mithe Samose</b>, a sugary rendition of the classic street snack to round things all up. A refined version I've been told, I thought it went well with the puff pastry. </p><p>A limited selection of the regular Tiffin Room ala carte menu will be available as well during this promotional period. </p><p>The Joyous Flavours of Holi Lunch & Dinner Menu: S$128++ per guest</p><p>The Joyous Flavours of Holi Vegetarian Lunch & Dinner Menu: S$118++ per guest</p><p><b>Tiffin Room</b></p><p>Raffles Hotel</p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-51243865941144761322023-01-31T10:58:00.001+08:002023-01-31T12:02:38.557+08:00Reunions at 藝 Yi By Jereme Leung<p>~Invited Session~ </p><p>It's always a joy to head back to Yi Restaurant, gotta love the provincial Chinese specialities and Lunar New Year favourites that Chef Jereme has. <br /></p><p>
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</p><p></p><p>Longevity Yusheng with Arctic Shellfish, Japanese Sweet Shrimps, Yunnan Rose Dressing</p><p></p><p><br />
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</p><p></p><p></p><p></p><p>Kudos to the team for thinking up such a clever design for yusheng - octahedron to represent an eight treasure box and I love the auspicious touch! Also, it keeps the mess in, I've been to so many yusheng tossing sessions that has resulted in unnecessary food wastage from over zealous diners. This design gets my two thumbs up! </p><p>Yunnan Rose dressing is piquant, makes the yusheng taste so refreshing. Not to mention golden crackers, a must have for me. <br /></p><p> </p><p></p><p></p><p><br />
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<br /> <b>Crispy Duck stuffed with Black Pepper Orange Sauce</b></p><p> </p><p>Excellently executed, the tender crispy duck paired with a black pepper orange sauce - perfect combination. I didn't think pepper and orange together can be so delightful! <br /></p><p></p><p></p><p></p><p><br />
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</p><p></p><p><b>Honey soy smoked Patin Fish with Osmanthus </b></p><p>Another sweet and savoury course done well, I enjoyed the sauce here too! <br />
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</p><p></p><p></p><p></p><p></p><p></p><p><b>Steamed Jasmine Rice and Millet with Pickled Long Beans and Preserved Meats </b></p><p></p><p></p><p>Something different from the usual lotus leaf glutinous rice, this was tasty and had plenty of flavour! The addition of pickled long beans gave this usually heavy dish an appetizing twist. </p><p><br />
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<b>Braised Pork Knuckles served with Mantou</b></p><p><b> </b>My first time having pork knuckles with mantou, a creative take on
braised pork belly and mantou! The gelatinous skin and meat makes a
perfect mantou stuffing, and the "zhup", so good even on its own. One of
those calorie busting LNY dishes that I have a huge weakness for. </p><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649847538/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3895"><img alt="IMG_3895" height="533" src="https://live.staticflickr.com/65535/52649847538_ae30ce6800_c.jpg" width="800" /></a></td></tr><tr align="left"><td class="tr-caption"><b>Steamed Cod Filet with Spicy Hainan Yellow Pepper Sauce</b> Mouthwatering spiciness here with cod fillets steamed just right, in chinese we say fire temperature is correctly done. </td><td class="tr-caption"> </td><td class="tr-caption">Mouthwatering spiciness here with cod fillets steamed just right, in chinese we say fire temperature is correctly done. </td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649847513/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3896"><img alt="IMG_3896" height="533" src="https://live.staticflickr.com/65535/52649847513_e36402a64b_c.jpg" width="800" /></a></td></tr><tr align="left"><td class="tr-caption"><b>Braised 10 Head Abalone with Fa Choy Black Moss, Fish Maw and Lettuce </b><br />
The LNY quinessential. Braising is what the team does very well at and
for this dish, expectedly good. At this point, I was way too stuffed to
go for seconds which I usually do! <br />
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</td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b></td><td class="tr-caption"><b> </b><br /></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649847623/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3891"><img alt="IMG_3891" height="533" src="https://live.staticflickr.com/65535/52649847623_01bd2c4359_c.jpg" width="800" /></a></td></tr><tr align="left"><td class="tr-caption"><b>Butterfly Pea and Gula Melaka Coconut Sugar Nian Gao</b></td><td class="tr-caption"><b> </b><br /></td></tr></tbody></table><p><b>Deep Fried Pumpkin Glutinous Rice Dumplings with Red Bean Paste</b></p><p><br />
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Possibly the cutest nian gaos I've seen this year. For the huat, these are definitely worth a try! And the jian dui, my favourite dimsum snack too!</p><p>Regular a la carte menu will not be available from 24 January to 5 February 2023 if you are not feeling set menu, otherwise the above dishes are from their set menu! <br />
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</p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-48909334221947869292023-01-26T11:02:00.007+08:002023-01-26T11:22:42.129+08:00New Beginnings with Jiang Nan Chun's LNY menu! <p> ~Invited Session~</p><p><br /></p><p><span style="font-family: inherit;"><span style="font-size: small;">Midway into the Year of the Rabbit and I am sure you have tossed yusheng countless times and ate<span class="Y2IQFc" lang="zh-CN"> 兔 much and excercised </span><span class="Y2IQFc" lang="zh-CN">兔 little. Jiang Nan Chun at Four Seasons offers </span></span></span>celebratory menus that showcase culinary prowess and the finest ingredients.</p><p><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649636174/in/photostream/" title="IMG_3796"><img alt="IMG_3796" height="533" src="https://live.staticflickr.com/65535/52649636174_2bd0085381_c.jpg" width="800" /> </a></p><p> Toss to good health and happiness with the variety of Yu Sheng options available. We had a go at their razor clams and had a wonderful time making a mess and soaking up all the good wishes. I appreciate that the sugar levels were well managed here - not too salty nor too sweet, just nice! <br /></p><p> <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</p><p></p><p></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649366151/in/photostream/" title="IMG_3797"><img alt="IMG_3797" height="533" src="https://live.staticflickr.com/65535/52649366151_b7d219f60f_c.jpg" width="800" /> </a></p><p><b>Deep-fried Oyster with Sliced Almond Crispy Pork Belly</b></p><p>A wonderful display of textures, the oyster was perfectly deep fried to the right crisp and the pairing with pork belly is a first - delicious!<br /></p><p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649635964/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3800"><img alt="IMG_3800" height="533" src="https://live.staticflickr.com/65535/52649635964_3149d327d0_c.jpg" width="800" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;"><b>Braised Spiny Lobster with Superior Stock</b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td></tr></tbody></table><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;">Succulent lobster and superior stock, pity this wasn't served with noodles!<br /></td></tr></tbody></table><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649848233/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3799"><img alt="IMG_3799" height="533" src="https://live.staticflickr.com/65535/52649848233_a4e6857f09_c.jpg" width="800" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;"><b>Superior Bird’s Nest with Crab Meat</b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td></tr></tbody></table><p></p><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 0px; margin-right: auto; text-align: left;"><tbody><tr><td style="text-align: center;">A touch of classiness with bird's nest broth and chockfuls of crab meat, not to forget the gold leaf atop! <br /></td></tr></tbody></table><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52648872607/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3801"><img alt="IMG_3801" height="533" src="https://live.staticflickr.com/65535/52648872607_76d2998705_c.jpg" width="800" /></a></td></tr><tr align="left"><td class="tr-caption"><b>Stir-fried Glutinous Rice with Sakura Shrimps and Chinese Sausages</b></td></tr></tbody></table><p></p><p>Nobody's eating a CNY menu if there isn't glutinous rice, I enjoyed the fragrance of the rice, sakura shrimps and chinese sausages. The only grouse is being too full at this point! <br /></p><p></p><br /><p><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></p><p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649635884/in/photostream/" title="IMG_3883"><img alt="IMG_3883" height="533" src="https://live.staticflickr.com/65535/52649635884_bc9ef1d9ca_c.jpg" width="800" /> </a><b>Braised Three Head Abalone with Slow Cooked Pork Belly</b></p><p>I'm loving these seafood and meat pairings. The braised sauce brings out the flavours of the meats very well. <br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649809005/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3802"><img alt="IMG_3802" height="533" src="https://live.staticflickr.com/65535/52649809005_b83044fd0e_c.jpg" width="800" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;"><b>Chilled Peach Resin with Snow Fungus and Wolfberries</b></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: left;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p>After all the heavyweights, we end off on a clean note - chilled peach resin no less! Good nourishment too. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><br /></td></tr></tbody></table><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52648872492/in/photostream/" style="margin-left: auto; margin-right: auto;" title="IMG_3803"><img alt="IMG_3803" height="800" src="https://live.staticflickr.com/65535/52648872492_1fe86e0ce6_c.jpg" width="533" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Signature Four Seasons Pineapple Tarts</b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b><br /></td></tr></tbody></table><p></p><p><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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</p><p></p><p></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52649808930/in/photostream/" title="IMG_3805"><img alt="IMG_3805" height="800" src="https://live.staticflickr.com/65535/52649808930_792d3ee52f_c.jpg" width="533" /> </a></p><p>These
too cute to resist pineapple tarts are leaf shaped - reminds me of
their logo, don't you think? Just perfect with a cup of hot tea. <br /></p><p>Festive menus are available till 5 February and start from S$188 per pax. </p><p>May the Year of the Rabbit bring you health, happiness and huat ah! </p><p> </p><p>Jiang Nan Chun</p><p>Four Seasons Hotel </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: left;"><b></b><br /></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: left;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td><td class="tr-caption" style="text-align: center;"><b> </b></td></tr></tbody></table><p> <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-61548821917827602412022-10-20T14:46:00.001+08:002022-10-20T14:46:00.198+08:00DurianSGPrime – Cheapest Durian Delivery in Singapore!<p> ~Invited Session~</p>
<div><p class="MsoNormal">Durians seem to be in season all year round and it’s gotten
to a point that every other month we are eating durians. Competition has definitely
picked up too with sellers doing same day deliveries, free delivery with minimum
purchases and some even pre-orders. <o:p></o:p></p>
<p class="MsoNormal"><a href="https://duriansg.com.sg/">DurianSGPrime </a>are the first durian sellers in Singapore to
bring durians from mountain plantations and that means, middle men fees are excluded
= more savings for consumers! (Think 20-30% savings)<o:p></o:p></p>
<p class="MsoNormal">The durians arrived vacuumed pack and if you need them
urgently, they can be delivered under express service within the hour – perfect
for last minute gatherings! Vacuumed packed for freshness and that whiff upon
opening the boxes – absolutely death by stench for non durian fans – we all
inhaled the durian parfum like ants to honey. LOVE. </p></div><div><br /></div><div><br /></div><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52426469221/in/dateposted-public/" title="d5"><img alt="d5" height="800" src="https://live.staticflickr.com/65535/52426469221_885a93e41f_c.jpg" width="533" /></a><br /><div><br /></div><div><p class="MsoNormal"><b>Old Tree MSW<o:p></o:p></b></p>
<p class="MsoNormal">Also harvested from the Famous Tiger Mountain, this Old Tree
MSW variant is famous for its super soft, creamy and rich flavours. More on the
bitter sweet profile, this too was finger lickin’ so good. <o:p></o:p></p></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52425965647/in/dateposted-public/" title="d3"><img alt="d3" height="800" src="https://live.staticflickr.com/65535/52425965647_c589debe88_c.jpg" width="533" /></a></div><div><br /></div><div><br /></div><div><p class="MsoNormal"><b>Black Gold<o:p></o:p></b></p>
<p class="MsoNormal">Black Gold is a premium durian breed and purportedly one of
the best durian varieties from the famous Tiger Mountain in Pahang. The bitterness is really intense, very creamy
texture and there are hints of liquor. Sucha complex taste profile and it is
really addictive. </p></div><div><br /></div><div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52425965662/in/dateposted-public/" title="d2"><img alt="d2" height="800" src="https://live.staticflickr.com/65535/52425965662_4e5ac8a960_c.jpg" width="533" /></a></div><div><br /></div><div><p class="MsoNormal">I love that the seeds are skinny, which means plenty of meat!<o:p></o:p></p><p class="MsoNormal">Would suggest having this last for better enjoyment of the fruit!</p></div><div><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52426926895/in/dateposted-public/" title="d1"><img alt="d1" height="800" src="https://live.staticflickr.com/65535/52426926895_61b96bd7e7_c.jpg" width="533" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Each box contains approximately 800g of durian meat (YUM) which is derived from approximately 3.2kg of husked durians.<o:p></o:p></p><p class="MsoNormal">We were recommended to have a mix up for a more diverse taste experience and boy, were they right!<o:p></o:p></p><p class="MsoNormal">Also, DurianSGPrime offers both dine in, pick up and delivery options. Take your pick and be on your way to stinky breath. <span style="font-family: "Segoe UI Emoji", sans-serif;">😊</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><b>DurianSGPrime</b></p><p class="MsoNormal">Lorong 24A 456 Geylang</p></div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-62716771042083518302022-09-19T11:33:00.001+08:002022-09-19T11:33:10.249+08:00Caviar Restaurant @ Palais Restaurant<p> ~Invited Session~</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368388680/in/dateposted-public/" title="c1"><img alt="c1" height="800" src="https://live.staticflickr.com/65535/52368388680_0d002e045c_c.jpg" width="533" /></a></p><p></p><p class="MsoNormal">You won’t ever be bored dining at Caviar. Caviar changes its
menus according to the freshest product of the season, and it has launched its
latest summer menu that is available from 18 July to 30 September. The new
five-course Gifts of Summer Menu ($228) incorporates new dishes that
incorporate the freshest of this season’s flavors, and is supplemented by
perennial favorite dishes that are a hit with all fans of Caviar, available on
an a la carte basis. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p>
<p class="MsoNormal">Helming the fort at Caviar this season is sous chef Joshua
Hariharan, whose career has been forged from stints from some of my favorite
places here in Singapore: Salted and Hung, LeVeL 33, and Cure. Chef Joshua’s
repertoire of skills and experience is obviously influenced by his stints and I
detected quite a lot of familiarity of flavors (in a very good way!) when I tried
the menu.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52367968791/in/dateposted-public/" title="c5"><img alt="c5" height="588" src="https://live.staticflickr.com/65535/52367968791_519afa5784_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Beef Tallow Brioche and Rye Bread</b><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">I didn’t really think the rye bread was very different from
the other versions I’ve tried, but it went well with the caviar butter that was
provided. But, the beef tallow brioche immediately grabs you by the senses and
tells you that everything tonight is just gonna be great. I love creamy beef
tallow that have a healthy dose of chargrilled flavors and this brioche is just
slathered in that. Gorgeous. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52367024372/in/dateposted-public/" title="c2"><img alt="c2" height="654" src="https://live.staticflickr.com/65535/52367024372_18581a6b75_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Foie Gras Toast</b><o:p></o:p></p>
<p class="MsoNormal">The first appetizer on the menu was an indulgent foie gras
‘snow’ toast on pain de mie. The curing techniques using brandy, port wine,
pink salt, and lemon was reminiscent of Salted and Hung and Chef Joshua clearly
has used this experience to a huge advantage. This was as much fun to eat as it
was to decipher the layers of flavor hidden in it. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368199533/in/dateposted-public/" title="c4"><img alt="c4" height="533" src="https://live.staticflickr.com/65535/52368199533_644d072ae8_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Jeruselam Artichoke </b><o:p></o:p></p>
<p class="MsoNormal">Artichokes are not very familiar to us folks in this part of
the world, but I loved this root vegetable with its earthy and robust flavors.
Chef Joshua chose to make an <i>espuma</i> out of the roasted flesh of this
vegetable, lightening up the weightiness of the earthy flavors, but still
retaining the artichoke’s own skin for a nice presentation. I even enjoyed
popping a peppercorn or two along with eating the <i>espuma</i> for a different
angle on its flavors.<o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52367024347/in/dateposted-public/" title="c3"><img alt="c3" height="533" src="https://live.staticflickr.com/65535/52367024347_b2b5a41356_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Cod Fish Croquette</b><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">To be honest, this is to me the least complex of the 3
starters. Nonetheless, still thoroughly enjoyable. I can't imagine you not
enjoying crispy fried black cod done expertly, with a dollop of fresh uni on
top. Simple to eat, and elegant in taste. Perfect with some champagne. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368199498/in/dateposted-public/" title="c6"><img alt="c6" height="642" src="https://live.staticflickr.com/65535/52368199498_2bc9707b24_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Obsiblue Prawn</b><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">I cannot remember if I ever had blue prawns. I had eaten
some exotic seafood before but this has to be one of the most fascinating
prawns I have ever eaten. These are blue prawns from New Calendonia, and they
taste almost fruit-like in sweetness. This is served with pickled apple
marinate, banana flower shallots, and dried advocado. The dollops you see are
advocado puree, prawn cream, Egyptian flower puree, with Polanco Siberian Grand
Cru caviar. Mango and Chili Kombucha give this dish a piqant and acidic finish.
This has flavor complexities that require you to decode in several bites and I
wish there was more for me to chew and ruminate on the flavors!<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368276154/in/dateposted-public/" title="c7"><img alt="c7" height="533" src="https://live.staticflickr.com/65535/52368276154_c7e0f4bc9a_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Sakoshi Bay Oyster</b><o:p></o:p></p>
<p class="MsoNormal">This is an oyster that I am familiar with, having seen it in
some Kappo-style restaurants. Chef Joshua’s take on this is think enhance its
thick creamy flavors and use a broth to do so because of its thick and supple
textures. The broth has potatoes, leek, and full cream; augmented with smoked
sturgeon, cured salted lemon, and sea asparagus. Creamy, briny, and brilliant. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368199413/in/dateposted-public/" title="c9"><img alt="c9" height="695" src="https://live.staticflickr.com/65535/52368199413_a05e71c3e1_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Engawa</b><o:p></o:p></p>
<p class="MsoNormal">We continued this seafood journey with Japanese flounder
that is first poached, and then grilled. Topped with puff buckwheat for an
interesting juxtaposition to the suppleness of the flounder. Caviar, fresh uni
and also uni custard, and finished, with a chowder of apple cider, mussles, and
dill oil. Incredible amount of flavors and I feel a little overwhelmed with the
flavor direction I was being pulled at. This needed a good white to snap my
taste buds into focus and it was really super enjoyable after that. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368275974/in/dateposted-public/" title="c11"><img alt="c11" height="589" src="https://live.staticflickr.com/65535/52368275974_cacbe91d6c_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Hokkaido A4 Wagyu<o:p></o:p></b></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368388340/in/dateposted-public/" title="c10"><img alt="c10" height="533" src="https://live.staticflickr.com/65535/52368388340_0582264ab5_c.jpg" width="800" /></a></p>
<p class="MsoNormal">Expertly broiled Japanese A4 Wagyu with a thick beef bone
marrow crust. This was the elevation from that beef tallow brioche and I was
glad this rounded off the main courses that we had. This dish was a roar of
beef-y flavors, kinda like listening to full blooded heavy metal in a sea of
insipid pop tune. The accompaniments of roasted banana flower shallot stuffed
with pulled beef, and beef jus glaze with pickled mustard seats, charred
cauliflower marinated in beef garum could’ve been stronger in flavors, could’ve
been crunicher, but I didn’t mind. Metal is metal. <o:p></o:p></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52367968576/in/dateposted-public/" title="c12"><img alt="c12" height="777" src="https://live.staticflickr.com/65535/52367968576_9faefc2c8c_c.jpg" width="800" /></a></p><p class="MsoNormal"><b>Yuzu</b><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Now, by ending the main course on such a high, to start your
engines again with such a delicate dessert of chia seed jelly and pickled
starfruit, with yuzu and pear sorbet and yogurt meringue, required quite a
shift in gears. I understood what Chef Joshua was trying to do, but for me,
this was a step quite far. <o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">Petit Four<o:p></o:p></p><p class="MsoNormal">Marshmellow with French Caviar De Neuvic Baeri<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368388165/in/dateposted-public/" title="c16"><img alt="c16" height="744" src="https://live.staticflickr.com/65535/52368388165_ee0bb68611_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368275934/in/dateposted-public/" title="c14"><img alt="c14" height="730" src="https://live.staticflickr.com/65535/52368275934_05ba0284ff_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52368388250/in/dateposted-public/" title="c13"><img alt="c13" height="628" src="https://live.staticflickr.com/65535/52368388250_47aa04d9d5_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-36861942540701696402022-06-30T15:38:00.000+08:002022-06-30T15:38:01.741+08:00La Dame de Pic @ Raffles Hotel<p> ~Invited Session~</p><p></p><p class="MsoNormal">La Dame de Pic Singapore is the first Asian forray by
three-starred Michelin chef Annie-Sophie Pic. It is located in the refurbished
Raffles Hotel, also a grand dame in the Singaporean hotel scene. Chef Pic’s
protégé, Chef Francesco di Marzio who has worked with Chef Pic for years,
arrived in Singapore to head up this latest outpost in early 2021.He partners
with Justin Wee, Chef Sommelier, in presenting the latest Summer Lunch Menu.<o:p></o:p></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017230/in/dateposted-public/" title="d17"><img alt="d17" height="800" src="https://live.staticflickr.com/65535/52184017230_471986e2df_c.jpg" width="509" /></a></p><p class="MsoNormal"><span lang="EN-US"><b>Mackerel,
and Oscietra Cavair, with cucumber, and passion marigold, green anise</b><o:p></o:p></span></p><p></p><p class="MsoNormal"><span lang="EN-US"> </span></p><p class="MsoNormal"> </p><p class="MsoNormal"><span lang="EN-US">This,
although expertly executed, wasn’t a surprise, with all the lovely flavors
you’d expect from a wonderfully executed tomato-based starter. The smoky hint
of the burrata was a perfect foil to the sake that was served along:<o:p></o:p></span></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183533246/in/dateposted-public/" title="d16"><img alt="d16" height="533" src="https://live.staticflickr.com/65535/52183533246_8448981ef4_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><span lang="EN-US"><b>Amela
tomato, with smoked burrata, chou chao, and mint sauce vierge</b></span></p><p class="MsoNormal"><span lang="EN-US"><b><br /></b></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017280/in/dateposted-public/" title="d15"><img alt="d15" height="533" src="https://live.staticflickr.com/65535/52184017280_7727bcd6ce_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US">
</span></p><p class="MsoNormal"><span lang="EN-US">This,
although expertly executed, wasn’t a surprise, with all the lovely flavors
you’d expect from a wonderfully executed tomato-based starter. The smoky hint
of the burrata was a perfect foil to the sake that was served along:<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017210/in/dateposted-public/" title="d18"><img alt="d18" height="800" src="https://live.staticflickr.com/65535/52184017210_3f091751cd_c.jpg" width="533" /></a></span></p><p class="MsoNormal"><span lang="EN-US"><b>Sake
Isojiman, Junmai Ginjo <o:p></o:p></b></span></p>
<p class="MsoNormal"><span lang="EN-US"><b> </b></span></p>
<p class="MsoNormal"><span lang="EN-US">This is a
crisp and refreshing Junmai ginjo with a slight gentle sweetness and clear
acidity. Slightly briny to the finish and I think it is a great complement to
the smoky flavors of the tomato dish.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183533311/in/dateposted-public/" title="d14"><img alt="d14" height="533" src="https://live.staticflickr.com/65535/52183533311_95cb4dd3d6_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><span lang="EN-US"><b>‘Laksa’
Berlingots with herb coulis from the garden</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal"><span lang="EN-US">Think of
these as laksa pasta-dumplings with very green flavors of herbs. These are Chef
di Marzio’s interpretation of a localized dish in a fine French cuisine
setting.<o:p></o:p></span></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183779049/in/dateposted-public/" title="d13"><img alt="d13" height="800" src="https://live.staticflickr.com/65535/52183779049_77b8ecbafb_c.jpg" width="533" /></a></p>
<p class="MsoNormal"><b>Les Dolomies, Arco Côtes du Jura France Savagnin 2016</b><o:p></o:p></p>
<p class="MsoNormal"><span lang="EN-US">To pair
with the piquant flavors of the Berlingot, the </span>Arco Côtes du Jura France
Savagnin is a distinctive dry French white with sharp and acidic flavors but
yet dance lightly on the tongue, ebbing away like really fresh extra virgin
olive oil on your tongue. Notable mineral flavors on the palate, but yet with a
fruity nose. This has a little bit of everything in it.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017325/in/dateposted-public/" title="d10"><img alt="d10" height="665" src="https://live.staticflickr.com/65535/52184017325_8df0eff332_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><span lang="EN-US"><b>Amadai from
Yamaguchi with lettuce, pine buds and caper leaves, with yellow wine “Beurre
Blanc” and trout roe sauce</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal"><span lang="EN-US">I always
love how the scales of the Amadai fish can be ‘sharpened’ and raised, then
fried delicately, to give such a unique texture to the dish. The vegetables are
not the main point here, but balances the crunchy textures with delicate and
soft structure, and sweetness.<o:p></o:p></span></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017315/in/dateposted-public/" title="d12"><img alt="d12" height="800" src="https://live.staticflickr.com/65535/52184017315_275ff6587f_c.jpg" width="533" /></a></p>
<p class="MsoNormal"><span lang="EN-US"><b>Azienda
Agricola COS Rami 2018, Sicily Italy, Grecanico Insolia</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal"><span lang="EN-US">The Rami is
a fascinating white wine made from 2 rare grapes: Grecanico, and Insolia. The
wine is made from very young vine, but has complexities that belies its age.
Perfumy with a light ginger scent, and bright bouquet. Acidic but refreshingly
light even with notable tannin, this is truly a great wine on its own or with
fish meat. Delightful.<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183779174/in/dateposted-public/" title="d7"><img alt="d7" height="724" src="https://live.staticflickr.com/65535/52183779174_6d4f6919be_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><br /></p>
<p class="MsoNormal"><span lang="EN-US">The pigeon
from Bresse, with chrysanthemum and chamomile, baby eggplant and black garlic<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52182509607/in/dateposted-public/" title="d8"><img alt="d8" height="711" src="https://live.staticflickr.com/65535/52182509607_0b0782a138_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><span lang="EN-US">Pigeon is
somewhat like a red poultry meat, and French cooking often elevates it
wonderous culinary heights. Here, the gaminess of the meat is juxtaposed with
an herbal and sweet lightness of the chrysanthemum and chamomile. And the bee!
Just look at it!<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> <o:p></o:p></span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183779134/in/dateposted-public/" title="d9"><img alt="d9" height="800" src="https://live.staticflickr.com/65535/52183779134_c914802a84_c.jpg" width="533" /></a></p>
<p class="MsoNormal"><span lang="EN-US"><b>Anne-Sophie
Pic & M Chapoutier, Cornas 2018, Syrah</b><o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> </span></p>
<p class="MsoNormal">The best wine of the meal was easily this. It is ink black, absolutely
complex to breathe in and slightly reductive on the nose. The wine punches
heavily of ripe, wild black fruit, which are then joined by notes of charcoal.
This grips your tongue as you swish it in your mouth with tight, fine tannins
and lovely mineral flavors. Very lovely with red meats, or in this case,
pigeon. <o:p></o:p></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183533471/in/dateposted-public/" title="d4"><img alt="d4" height="533" src="https://live.staticflickr.com/65535/52183533471_7d43d2e6ec_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><strong><span face=""Calibri",sans-serif" style="mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">White Mille Feuille.</span></strong>
<o:p></o:p></p>
<p class="MsoNormal">This was the highlight of all desserts. This didn’t look
like a mille feuille to me, until I cut it. Layers of refined crispiness with
confit grapefruit and litsea cubeba emulsion. This was a deceptively light
dessert, with ginger flower mixed with cream along with ginger bourbon and
berry foam.<o:p></o:p></p>
<p class="MsoNormal"><span lang="EN-US"> The rest of the sweets I had. </span></p>
<p class="MsoNormal"><span lang="EN-US"> </span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52184017435/in/dateposted-public/" title="d3"><img alt="d3" height="493" src="https://live.staticflickr.com/65535/52184017435_0dc5d6e4f3_c.jpg" width="800" /></a></p><p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52183779294/in/dateposted-public/" title="d2"><img alt="d2" height="588" src="https://live.staticflickr.com/65535/52183779294_8bb75bccf4_c.jpg" width="800" /></a></p><p class="MsoNormal"><br /></p>
<p class="MsoNormal"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52182509737/in/dateposted-public/" title="d1"><img alt="d1" height="600" src="https://live.staticflickr.com/65535/52182509737_c11eaae403_c.jpg" width="800" /></a></p>
<p class="MsoNormal"><span lang="EN-US">Petit
fours!<o:p></o:p></span></p>
<p class="MsoNormal"><span lang="EN-US"> All these for $128++, pretty good value and just a wonderful way to spend a Saturday afternoon at. </span></p><p class="MsoNormal"><span lang="EN-US"><br /></span></p><p class="MsoNormal"><span lang="EN-US"><b>La Dame de Pic</b></span></p><p class="MsoNormal"><span lang="EN-US">Raffles Hotel</span></p><p></p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-49544552562424142092022-05-30T16:24:00.001+08:002022-05-30T16:24:12.015+08:00Jia Wei Chinese Restaurant @ Mercure Roxy Hotel<p> ~Invited Session~</p><p><br /></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">If you grew up in the East Coast
area, there is a good chance you will know about Jiawei, which is one of the
best-kept secrets in Chinese dining in that area. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Chinese executive chef of Jiawei,
Victor Lee, has come up with new dishes after being inspired to support local
food production. You can savour these new additions at Jia Wei Chinese
Restaurant, located at Grand Mercure Singapore Roxy, from 15 April 2022.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109239201/in/dateposted-public/" title="5"><img alt="5" height="800" src="https://live.staticflickr.com/65535/52109239201_c7d760a937_c.jpg" width="622" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></span></p><br /><p></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Butterfly pea har gow</b><o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Doesn’t it look so pretty when
served? The natural blue dye of the butterfly pea gives such a beautiful sheen.
Chef Victor and his team also serve up amazing traditional dim sum and this new
take on traditional har gow doesn’t detract from the its great taste that
Jiawei is known for. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><br /></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52108213222/in/dateposted-public/" title="3"><img alt="3" height="800" src="https://live.staticflickr.com/65535/52108213222_2de6da9804_c.jpg" width="629" /></a><div><br /></div><div>So delicate and pretty!<br /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">All my dining companions spent a
little while oohing and aahing at how pretty the dish was!</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109481714/in/dateposted-public/" title="4"><img alt="4" height="776" src="https://live.staticflickr.com/65535/52109481714_6e10b5eebf_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></span></p><br /><p></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Butterfly pea flower rice roll with
Australian scallops<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">The second butterfly pea flower-infused
dish is another perennial dim sum favorite, the scallop rice roll. Again,
another dish that was almost too pretty too eat! Its served with rice pops as
well, giving a nice crispy juxtaposition to the chewiness of the rice roll
skin!</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109269743/in/dateposted-public/" title="2"><img alt="2" height="800" src="https://live.staticflickr.com/65535/52109269743_1329c5bd2d_c.jpg" width="678" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></span></p><br /><p></p><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Wok-fried daikon cake with XO sauce<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109481784/in/dateposted-public/" title="1"><img alt="1" height="784" src="https://live.staticflickr.com/65535/52109481784_ddc6fea58c_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br /><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Generous serving of daikon cake.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">I have to say, that Chef Victor’s
version of fried daikon cake might be just the best restaurant version in any
dim sum restaurant here in Singapore. Expertly fried till fragrant, with just
the right textures, chewy and slightly charred at the same time, in a
tastefully piquant and fragrant house-made XO sauce. This is one dish that you
must order at Jiawei everytime you are there for dim sum.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;">This daikon cake dish is almost
enough for 1 person alone, and is almost too big as a standalone dimsum dish.
It just means it’s a really value-for-money dish!<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109269643/in/dateposted-public/" title="6"><img alt="6" height="719" src="https://live.staticflickr.com/65535/52109269643_78f81bed3e_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p> </o:p></span></p><p class="MsoNormal">Crispy Local soft shell crab with ice plant, ume infused
tomato, yuzu dressing<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">I never knew that our local farms produced soft shell crabs
commercially, and I daresay these crabs are just as good as those you find in
high end Japanese restaurants. It was also very interesting that Chef Victor
decided to use ice plants in this dish, seeing how ice plants are usually
purely for decorative purpose in dishes. This certainly gives the dish
additional texture and depth and is much more interesting than other similar
offerings in the market.</p><p class="MsoNormal">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109239171/in/dateposted-public/" title="8"><img alt="8" height="665" src="https://live.staticflickr.com/65535/52109239171_3d4994ddca_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></p><p class="MsoNormal">Corn-fed har cheong chicken sliders with yuzu-dressing<o:p></o:p></p>
<p class="MsoNormal">Continuing the yuzu-theme is the corn-fed har cheong chicken
sliders with yuzu-dressing. This is a dish that really gave me thoughts of
‘it’s so simple, why didn’t anyone else think of it?’ in my mind, and in
reality, it worked very well too! The sliders buns are fluffy mantou slices,
given this dish an apt oriental hamburger feel.</p><p class="MsoNormal">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109269533/in/dateposted-public/" title="9"><img alt="9" height="672" src="https://live.staticflickr.com/65535/52109269533_0fb3510d87_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></p><p class="MsoNormal">Was so good, I just had to give this kudos!</p><p class="MsoNormal">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109269593/in/dateposted-public/" title="7"><img alt="7" height="800" src="https://live.staticflickr.com/65535/52109269593_3190fe1bbc_c.jpg" width="701" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></p><p class="MsoNormal">Curly kale soup with braised crab meat and bean curd</p>
<p class="MsoNormal">Chef Victor’s gives the traditional seafood and bean curd
soup a colourful and healthy twist by adding local curly kale (again,
locally-grown kale is something I never knew Singapore had!). This felt very
healthful and nourishing and is certainly a really nutritious option!</p><p class="MsoNormal">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109748505/in/dateposted-public/" title="10"><img alt="10" height="643" src="https://live.staticflickr.com/65535/52109748505_526e41acb2_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><o:p></o:p></p><p class="MsoNormal">Wok-fried celtuce stem with Szechuan dried chilli<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">This is a dish that you will normally find in Szechuan-style
restaurants which are not so common in Singapore, but practically everywhere if
you have travelled to China. And it IS definitely my favorite vegetable to eat.
Crunchy, delicious, and super nutritious, I am glad Chef Victor has curated the
best and tastiest type of dishes not just for the traditional Cantonese-styled
cuisine that Jiawei is known for!<o:p></o:p></p>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52109239136/in/dateposted-public/" title="11"><img alt="11" height="656" src="https://live.staticflickr.com/65535/52109239136_1f2c1bf0d9_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p class="MsoNormal"><o:p> </o:p></p><p class="MsoNormal">Crispy egg noodle with ocean gems in chicken broth gravy<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal">I am a sucker for fried crispy egg noodles. Don’t let this
dish fool you; it seemingly looks very easy to make since it’s all goopy but to
me it really demonstrates the skills of the rice and noodle chef in a Cantonese
restaurant. You have to time the cooking process well to serve this noodle dish
still crispy while maintaining the fresh taste of the seafood ingredients. <o:p></o:p></p><p class="MsoNormal">Chef Victor’s version is simply one of the best in
Singapore, and I highly recommend anyone to just order this dish on its own,
it’s worth a trip going to Jiawei just for this!</p><p class="MsoNormal"><o:p></o:p></p><br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52108213022/in/dateposted-public/" title="13"><img alt="13" height="649" src="https://live.staticflickr.com/65535/52108213022_ce1c76b9c6_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<p class="MsoNormal"><o:p> </o:p>Chilled home-made coconut pudding with vanilla ice cream</p>
<p class="MsoNormal">We were told that this dish is well worth the price. I was a
little taken a back when told this was $15 a portion, but it was so good! The
rolling dry ice in the bowl as this was served was theatrics, but I really like
that it was such a refreshing end to the meal, acting both as a palate cleanser
and a light but satisfying dessert.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p>The new
revamped menu, conceptualised by Chef Victor and his stellar teams of chef, is catered to suit
all occasions – big or small, from business luncheons to joyous celebration and cosy
intimate sessions.</p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>
</div>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-55065920176073454152022-05-26T09:51:00.009+08:002022-05-26T10:05:30.480+08:00Live better with Starke Air Purifier<p> ~Mediadrop~</p><p><br /></p><p>Of all the things that Covid-19 has taught me, health is wealth. With travels coming to a complete halt and I have no guts to venture yet, alot of "travelling" is done locally - staycations and different dining experiences have filled the gaps. I'm not sure about all of you but we are a family with sensitive noses. I've battled with sinus for most part of my life and somehow outgrew it (whether Noni juice or evening primrose oil directly contributed to outgrowing it is anybody's guess). Now with the kids, they too seemed to have inherited irritable noses and air purifiers are a must in the household. </p><p>My peeve with every staycation is the air-conditioning is too cold even when we try to control the temperature and the air is too dry so we have had one too many occasions of stuffy noses the next morning.</p><p><br /></p><p>Just in time for our latest staycation, we were gifted Starke Living's latest <a href="https://starkeliving.com/product/air-purifier/">air purifier</a>. It is portable (super duper major plus point!) and differentiates itself from the other air purifiers we have. The other half nearly baulked when I said I was packing an air purifier along - but when he realised how compact it is, he held his peace. </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52100162500/in/dateposted-public/" title="7"><img alt="7" height="800" src="https://live.staticflickr.com/65535/52100162500_a0f2e92e08_c.jpg" width="533" /></a></p><p>Measuring at just 16 x 16 x 26.8cm, it is no bigger than a portable uv sterilizer (Moms can totally relate to this when we transport our entire homes just for a staycation). </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52100162485/in/dateposted-public/" title="8"><img alt="8" height="800" src="https://live.staticflickr.com/65535/52100162485_31d1b14006_c.jpg" width="533" /></a></p><p>I love how long lasting the battery life is. By plugging into any USB port and with just one charge, it is powerful at 10,000mAh and has an estimated 20 hour lasting time. It basically purified our air during the night while we all slept. With a noise level of less than 52.3dB, my light sleeper kids had no issues with it whirling gently in the wee hours of the morning - yay! </p><p>This air purifier is able to disinfect and sterilize the air 360 degrees all over with the release of negative ions to purify the air. It comes with the standard 3 filter - primary, activated carbon and HEPA. </p><p><br /></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52098632142/in/dateposted-public/" title="5"><img alt="5" height="800" src="https://live.staticflickr.com/65535/52098632142_28ed8c3eeb_c.jpg" width="533" /></a></p><p>Out and about in the living room.</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52100162640/in/dateposted-public/" title="2"><img alt="2" height="800" src="https://live.staticflickr.com/65535/52100162640_cba0dcb0bd_c.jpg" width="533" /></a></p><p><br /></p><p>Next to the television.</p><p>Comes in a neutral white and grey design - doesn't it fit in perfectly everywhere I go? Of course if they had it in full black would be so cool!</p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52100162615/in/dateposted-public/" title="3"><img alt="3" height="800" src="https://live.staticflickr.com/65535/52100162615_819a70c969_c.jpg" width="533" /></a></p><p>In the balcony - it goes everywhere! </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52099688258/in/dateposted-public/" title="1"><img alt="1" height="800" src="https://live.staticflickr.com/65535/52099688258_c85b8ec800_c.jpg" width="533" /></a></p><p>Even the littlest carried it around like an accessory - the hand design makes this look like a bigger than usual light! </p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52100162570/in/dateposted-public/" title="4"><img alt="4" height="800" src="https://live.staticflickr.com/65535/52100162570_245fc3f61e_c.jpg" width="533" /></a></p><p><br /></p><p><br /></p><p>Thank you for making our lives easier, we had a wonderful staycation and the kids woke up with dry noses. WHEE! </p><p>The company also sells handcrafted luxury designer bathroom products such as <a href="https://starkeliving.com/shop/bathtubs/">bath tubs</a> and <a href="https://starkeliving.com/shop/toilet-bowls/">toilet bowls</a>. </p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-62208439691258169122022-05-04T14:55:00.001+08:002022-05-04T14:55:09.241+08:00Empress Place Teochew Beef Kway Teow @ Raffles Courtyard, Raffles Hotel<p> ~Invited Tasting~</p><p><br /></p><p></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Hawker Stories at Raffles Courtyard collaborates with David Lim, the fourth-generation descendent of the legendary Hock Lam Kuay Teow, and current owner of Empress Place Teochew Beef Kway Teow. For more than 20 years, David has been known for selling his special version of the Beef Kuay Teow Soup, known for its delectable and lighter-bodied beef broth with hints of pandan.</span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p><p><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52049194793/in/dateposted-public/" title="e1"><img alt="e1" height="439" src="https://live.staticflickr.com/65535/52049194793_33b7e7c985_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>The Empress Place Bundle</b></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">We tried the Empress Place Bundle which had a bit of everything. It comes with a choice of the Beef Kuay Teow in Dry or Soup version, as well as a Beef Mui Fan. While having been a fan of the beef kuay teow since my younger days in the east of Singapore, I was dying to try the Beef Mui Fan as there are almost no places in Singapore that are still selling this old school dish.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52049157641/in/dateposted-public/" title="e2"><img alt="e2" height="691" src="https://live.staticflickr.com/65535/52049157641_58648314c4_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Beef Kuay Teow (Soup)</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">This is a delectably wholesome dish that I could eat everyday. With generous heaping portions of beef balls, beef innards like tripe, stomach, tongue, etc., it was really great comfort food in rainy weather and this definitely stands out as one of the top versions of the dish here in Singapore.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52049157556/in/dateposted-public/" title="e6"><img alt="e6" height="800" src="https://live.staticflickr.com/65535/52049157556_5df0b22f77_c.jpg" width="647" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Beef Kuay Teow (Dry)</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">Oh my goodness. You know, during my days visiting Empress Place Teochew Beef Kway Teow, I would order the soup version only because that’s really my favorite thing to eat. Perhaps I was wary of the starchy goopy Hainanese versions of the dry dish that has been popularized by other beef noodle stores. Lim’s version is really how a dry beef noodle should be: robust, with beef fat flavors bursting in a delightfully fragrant stock, lightly soaked in beef gravy. Oh, don’t forget the chili. Lim tells us proudly that he prepares his chili the whole school way: pounded, and the secret ingredient was chopped whole calamansi limes (not blended!), as he claims, that gives the chili the extra piquant and sourish kick.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52048100812/in/dateposted-public/" title="e4"><img alt="e4" height="643" src="https://live.staticflickr.com/65535/52048100812_a7ab80b66d_c.jpg" width="800" /></a></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Beef Mui Fan<o:p></o:p></b></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><o:p><b> </b></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">I remembered this dish vividly from my very young days in Cantonese restaurants where if you ask the waiters nicely, they will ask the chefs to make it for you. It is almost always an off-the-menu dish (I don’t know why!), and they might not even have the ingredients all the time. I enjoyed Lim’s version immensely, as he has chosen to only sprinkle black beans sparingly into the dish and allow the beef stock to be the star. The rice is also still chewy and fragrant, meaning he has strictly only finished the dish at the last second, thereby keeping the texture of the rice as sweet as possible.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52048100832/in/dateposted-public/" title="e3"><img alt="e3" height="518" src="https://live.staticflickr.com/65535/52048100832_b4c146d204_c.jpg" width="800" /></a> </span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"><b>Vegetable Spring Rolls</b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">This was a surprising addition to the bundle, but I welcomed it very much. It was lightly fried and not too oily, and generous in vegetables and big on flavors. It was a welcome foil to the beefy flavors we had and I would even simply enjoy this on its own.<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;"> </span></p><p class="MsoNormal"><span lang="EN-US" style="mso-ansi-language: EN-US;">The Empress Place Teochew Beef Kway Teow’s collaboration with Hawker Stories at Raffles Courtyard is going on from 20<sup>th</sup> April 2022 to 8<sup>th</sup> May 2022.<o:p></o:p></span></p><p><br /></p><p></p><p style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></p><p></p><p></p>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-50798462024806927712022-05-04T13:52:00.000+08:002022-05-04T13:52:03.910+08:00SIRI X Veuve Cliquot - A brand new dining experience awaits!<p><span style="font-family: inherit;"> ~Invited Session~</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;">It's always lovely to head back to SIRI House for a meal, the whole vibes of the place especially, makes me feel out of the country. With the dining restrictions eased, the launch of the Dine at Dusk and Fun in the Sun offers diners a completely different dining experience. </span></p><p><span style="font-family: inherit;">Available for 2 to 10 pax groups (with an applicable minimum spend), guests can opt to Dine at Dusk with 4 individually plated courses at $98++ per person or 6 course menus at $128++ per person. Each menu includes a complimentary glass of Veuve Clicquot champagne per person.</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037548891/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037548891_2266b23361_c.jpg" width="450" /></a></span></p><p><span style="font-family: inherit;">Outdoor Private Dinner bookings are available, Tuesday to Sunday Evenings, 6.00pm to 8.00pm.</span></p><p><span style="font-family: inherit;"><br /></span></p><p><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037601438/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037601438_c8a3ed3d73_c.jpg" width="533" /></a></span></p><p><span style="font-family: inherit;">To complement both brunch and dinner, Guests can order bottles of Veuve Cliquot Yellow Label, Rosé or La Grande Dame at special promotional prices, starting at $120 per bottle. </span></p><p><span style="font-family: inherit;">With a new open air garden trellis designed especially for the occasion, and a table adorned with florals and candles (for the Dine at Dusk package), I'm sure this will be the hottest table in the restaurant!</span></p><p><span style="font-family: inherit;">We had a go at the full menu. </span></p><p><span style="font-family: inherit;">The amuse bouche changes daily, we had a radish appetizer. </span></p><p><b>Stracciatella</b></p><p><span style="font-family: inherit;">Served with aburi amaebi, the amaebi was the star fried till crisp. The umami in the prawn head, spices and cheese made this an absolute delight. </span></p><p><span style="font-family: inherit;"><br /></span></p><p></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 0.9pt;"><b><span style="color: #211e1e;">Marinated duck breast<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: 17.12px;"><span style="font-family: inherit;">Peking duck marinated in a five spice mix and ginger for a day before sous vide cooking and searing. The finishing touches of pink peppercorn and goji berry sauce are added for a lighter, brighter flavour to the dish. Incredibly tender and fragrant, they should have bigger portions for this! </span></p><p class="MsoNormal" style="line-height: 17.12px;"><br /></p><p class="MsoNormal" style="background: white; line-height: 24px;"><b><span style="color: #222222;">Doenjang Glazed Beef Short Rib<o:p></o:p></span></b></p><p class="MsoNormal" style="line-height: 16.96px; margin-bottom: 8pt;"><span style="font-family: inherit;">This reminds me so much of a korean barbeque with the seasoning like doenjang, mirin and soy especially. Serviced with picked napa cabbage and pickled daikon too, we are totally missing a soju to have a toast to! </span></p><p class="MsoNormal" style="line-height: 16.96px; margin-bottom: 8pt;"><span style="font-family: inherit;"><br /></span></p><p class="MsoNormal" style="line-height: 16.96px; margin-bottom: 8pt;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037601118/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037601118_8751545a27_c.jpg" width="533" /></a></span></p><p class="MsoNormal" style="line-height: 17.12px;"><b><span style="color: #222222;">Lobster Miso Carbonara</span></b></p><p class="MsoNormal" style="background: white; line-height: normal;"><span style="font-family: inherit;"><span lang="EN">At first glance, this would be what I'd pick as my choice of mains based on description. The sauce is delicious and none too cloying nor heavy. Infact, really light and with the housemade pappardelle tossed in the sauce and garnished with a succulent whole main lobster bincho grilled and glazed in chicken fat, this was arguably my favourite course! </span></span></p><p class="MsoNormal" style="background: white; line-height: 24px;"><b><span style="color: #222222;"> </span></b><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037799559/in/album-72157714745608453/" style="background-color: transparent;" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037799559_53ee79f92e_c.jpg" width="533" /></a></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span style="font-family: inherit;"><b><span lang="EN" style="color: #211e1e;">Crumbed Pork Ribeye</span></b><span lang="EN" style="color: #211e1e;"><b><o:p></o:p></b></span></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span style="font-family: inherit;"><b><span lang="EN" style="color: #211e1e;"><br /></span></b></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52036512517/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52036512517_a9e61968f5_c.jpg" width="533" /></a></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span lang="EN" style="color: #211e1e;">This is similar to a tonkatsu, except the flavour profile is more complex. The house blend of smoked chillies, mixed with honey and dijon and there's an umami rich mayo made with roasted nori, black vinegar and mayo - boy, the amount of layering involved. Licked the sauces clean and polished the pork in no time. </span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span lang="EN" style="color: #211e1e;"><br /></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><span lang="EN" style="color: #211e1e;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52036512332/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037799294_64706d6e14_c.jpg" width="533" /></a></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.05pt;"><b><span lang="EN" style="color: #211e1e;">Chilean Seabass with Sauce Vierge <o:p></o:p></span></b></p><p class="MsoNormal" style="border: none; line-height: normal;"><span lang="EN" style="color: #231f20;">Really moist and tender chilean seabass with a crispy skin, possibly the simplest in terms of seasoning, but so good!</span></p><p class="MsoNormal" style="border: none; line-height: normal;"><span lang="EN" style="color: #231f20;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037548566/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52037548566_30c7b10eec_c.jpg" width="533" /></a></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 1.85pt;"><b style="font-family: inherit;"><span lang="EN" style="color: #211e1e;">Jasmine</span></b></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 0.95pt;"><span lang="EN" style="color: #211e1e;">Looks like a puff pastry sandwich with a jasmine tea infused icecream and chantilly cream. The beautiful piece is finished with toasted buckwheat and topped with chamomile syrup.</span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 0.95pt;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52038070490/in/album-72157714745608453/" title="Untitled"><img alt="Untitled" height="800" src="https://live.staticflickr.com/65535/52038070490_c6b451b87c_c.jpg" width="533" /></a></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 2.2pt;"><span style="font-family: inherit;"><b><span lang="EN" style="color: #211e1e;">Sicilian Pistachio</span></b><span lang="EN" style="color: #211e1e;"><o:p></o:p></span></span></p><p class="MsoListParagraphCxSpFirst" style="border: none; line-height: normal; margin-top: 2.2pt; text-indent: -18pt;"><span style="font-family: inherit;"><span lang="EN" style="color: #211e1e;">-<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> Love pistachio and love their interpretation of a pistachio dessert with pistachio icecream on a crumble base and...cured egg yolk shavings (!!!) with parmesan. The contrast of sweet and savoury is executed well, great for those who do not like their desserts straight up sweet. </span></span></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 2.2pt;"><span lang="EN" style="color: #211e1e;"> </span><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52036512332/in/album-72157714745608453/" title="Untitled"><img a="" data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52037799294/in/album-72157714745608453/" src="https://live.staticflickr.com/65535/52036512332_2e6d652e3a_c.jpg" title="Untitled" wid="" /></a></p><p class="MsoNormal" style="line-height: normal; margin-top: 2.2pt;"><span style="font-family: inherit;"><b><span lang="EN" style="color: #211e1e;">Orange Chocolate</span></b><span lang="EN" style="color: #211e1e;"><o:p></o:p></span></span></p><p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-top: 2.2pt; text-indent: -18pt;"><span style="font-family: inherit;"><span lang="EN" style="color: #211e1e;">-<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> Now now now, this was actually my favourite - to think chocolate and orange actually came out tops in all the pairings. Loved the textures of the dessert, mousse, crisp, creamy. </span></span></span></p><p class="MsoNormal" style="border: none; line-height: normal; margin-top: 2.2pt;"><span lang="EN" style="color: #211e1e;"> Book your table today, I'd be keen to check out their brunches!</span></p><p></p>
foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0tag:blogger.com,1999:blog-1681293820173602421.post-82022871722866079092022-04-21T09:00:00.001+08:002022-04-21T09:21:05.429+08:00Start your morning right with Jewel Coffee’s Gemma!<p><span style="font-family: inherit;"> ~mediadrop~</span></p><p><span style="font-family: inherit;">I remember
one of the first appliances the Mister and I purchased when we had our home was
the coffee machine. The convenience of having that cuppa just a button away was
too good to ignore and through the years, we’ve had so many cuppas in the
comfort of our home – that slice of café life!</span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52017739073/in/dateposted-public/" title="IMG_0029"><img alt="IMG_0029" height="800" src="https://live.staticflickr.com/65535/52017739073_697d88c29f_c.jpg" width="533" /></a></span></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="line-height: 107%;">Jewel
Coffee’s also in the caffeine game too with the launch of </span><a href="https://jewelcoffee.com/page/gemma-subscription-plan"><span style="line-height: 107%;">Gemma</span></a><span style="line-height: 107%;">, their super sleek and portable
coffee machine with their monthly subscription plans for Specialty Coffee
Nespresso Capsules! Choose from their Silver, Gold or Platinum memberships to
enjoy 4/7/10 boxes of Jewel Coffee Nespresso® Compatible Coffee Capsules 10s
every month. Plans start from $29.90 per month! Minimum 12 months subscription,
otherwise cancellation fee applies.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">Platinum
works well for hardcore coffee fans because that translates to $0.53 per
espresso shot! That’s even cheaper than a kopi-o from a kopitiam.<span style="mso-spacerun: yes;"> </span>The coffeeholic husband easily downs 2
americanos a day and if he went the Starbucks way, we are easily spending $70
on coffees in a week. Definitely more value gotten with this subscription plan!<o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52018216960/in/dateposted-public/" title="IMG_0088"><img alt="IMG_0088" height="800" src="https://live.staticflickr.com/65535/52018216960_9e3033a8c1_c.jpg" width="533" /></a></span></span></p><p></p><p></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">Starts from
just a dollar a month – truth be told, what can you buy with a dollar these
days? <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">Every
capsule by Jewel Coffee is artistically orchestrated and meticulously packed to
bring out each unique origin flavour profile and aroma. The recyclable oxygen
barrier in each capsule is also tested oxygen barrier to ensure the full
freshness of their roasted coffee grounds up to 18 months.<o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: inherit;"><b><span style="line-height: 107%;">Steps are
simple – push, pop and drink. </span></b><span style="line-height: 107%;">Honestly with these conveniences, it takes a lot for me to
give up the convenience on a work day for that coffee run to the nearest coffee
shop or café. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><b><span style="line-height: 107%;">Nespresso
compatible</span></b><span style="line-height: 107%;"> makes
Gemma wonderful too, I can switch around my flavours easily! <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">I’m no tree
hugger but if the products I choose to use are <b>100% biodegradable and
compostable</b>, that’s a plus point! It’s good to know their capsules are. <o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52017739098/in/dateposted-public/" title="IMG_0030"><img alt="IMG_0030" height="737" src="https://live.staticflickr.com/65535/52017739098_1ac63110ae_c.jpg" width="800" /></a></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">There are 8
flavours to choose from with varying levels of intensities and flavours. The
best part of their subscription plans is you can switch in and out of flavours
every month. <o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52017695676/in/dateposted-public/" title="IMG_0032"><img alt="IMG_0032" height="800" src="https://live.staticflickr.com/65535/52017695676_abab139771_c.jpg" width="533" /></a></span></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="line-height: 107%;">To accompany
the coffee is</span><a href="http://www.jewelcoffee.com/pages/otis-oat-milk"><span style="line-height: 107%;"> Otis Oat milk</span></a><span style="line-height: 107%;">! Also available for purchase on
their website. <o:p></o:p></span></span></p><p class="MsoNormal"><span style="font-family: inherit;"><span style="line-height: 107%;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52016659677/in/dateposted-public/" title="IMG_0034"><img alt="IMG_0034" height="800" src="https://live.staticflickr.com/65535/52016659677_745278db35_c.jpg" width="533" /></a></span></span></p>
<p class="MsoNormal"><span style="font-family: inherit;"><span style="line-height: 107%;"><o:p> </o:p></span>Meet the new
flavour – Otis Choc Oat Milk! I had it both with coffee and neat and they’re
both equally delicious! I love that it is creamy and milky, a very close
alternative to chocolate flavoured cow’s milk.</span></p><p class="MsoNormal"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52017695771/in/dateposted-public/" title="IMG_0091"><img alt="IMG_0091" height="800" src="https://live.staticflickr.com/65535/52017695771_c6fd183c3b_c.jpg" width="533" /></a></span></p><p></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><o:p></o:p></span></span></p><p></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">Do you fancy
a cuppa?<o:p></o:p></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/65781638@N00/52017948114/in/dateposted-public/" title="IMG_0093"><img alt="IMG_0093" height="800" src="https://live.staticflickr.com/65535/52017948114_62cb38edc6_c.jpg" width="533" /></a></span></span></p><p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">Resuming
café services in the comfort of my home, here’s me and my plate of cookies with
a cuppa. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="line-height: 107%;"><span style="font-family: inherit;">For reading
all the way to the end of the article, I have a promo code for you!<o:p></o:p></span></span></p>
<p class="Default"><span style="font-family: inherit;">Quote “PHOEBE8” to enjoy 8%
storewide discount on <a href="http://www.jewelcoffee.com/">www.jewelcoffee.com</a>. The code is valid from now till 30 September 2022, limited to one use
per customer. No applicable to promotional items, subscriptions, and gift
vouchers. <o:p></o:p></span></p>
<p class="Default"><o:p><span style="font-family: inherit;"> </span></o:p></p>
<p class="Default"><span style="font-family: inherit;">HAPPY SHOPPING!<o:p></o:p></span></p><br /><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>foodaholichttp://www.blogger.com/profile/01976238161931081117noreply@blogger.com0