dairy & cream - A Singapore + Japan Food Blog : Eat, Write & Relish

Mary's chocolate is probably one of the most visible chocolate brands in Japan because it has outlets everywhere, even at Takashimaya Singapore. The quality of the chocolates cannot be compared to standards of the European or Parisian brands. However, the chocolate cafe below Sushi Nemuro Hanamaru and on the same level asMarunouchi Cafe offers some tasteful chocolate desserts.

Take for example what I call the hot-sauce-melts-chocolate-ball. The concept is nothing novel. I had one during the chocolate special event @Hyatt Regency Tokyo and Pierre Herme has launched it in its Aoyama chocolate bar several years back. But the good thing is that one only needs to fork out ¥900 for this decent dessert that has a fruity summer twist.

After the chocolate meltdown, one will be greeted with a scoop of yoghurt ice, mixed fruits, Crunchies, yoghurt mousse, marshmallow in the remaining hemisphere that sits on warm orange marmalade sauce.

Interestingly served in a jar, the Tiramisu may not transport you to Italian trattoriasbut it will not disappoint. Quite a good deal as it comes with a chocolate macaron. However, skip the chocolate coronet as it was written "soft serve" but turned out to be just bread with chocolate cream that tasted as cheap as their usual chocolates.

Omiyage are also available and you can get this Matcha Chocolate Crunch without travelling to Mount Fuji. The food menu on their website is not updated so it is rather inconvenient to know their latest items. But if there is a revisit, I'll get a cuppa hot chocolate.

Mary's Café メリーズカフェ

1F KITTE Granche

Nearest station: Tokyo Station

Weekdays 9am-11pm

Sat 10am-11pm

Sun PH 10am-10pm

http://www.mary.co.jp/marys_cafe/

Access Map Here

"Flavours of the World"

Proudly Presented by Cold Storage & Plaza Singapura

Do you like to savour some gourmet food and wine? Head down to Plaza Singapura from now till 2nd November to shop for some exclusive wines and snacks from Europe, America, Australia and New Zealand. As part of Plaza Singapura's 40th anniversary celebrations, this epicurean event is held at the Main Atrium in partnership with Cold Storage to bring international gourmet delights to local shores. Highlights include fresh shucked oysters ($15 for 6), Wagyu Beef ($19 for 200g) and Sausages which you can enjoy right at the venue.

There is a really extensive collection of wine awaiting wine purveyors. Wine tasting is available, as well as beer tasting. Infused with the fruity zest of raspberries, Hoegaarden Rosee might be familiar to those who frequent clubs but it is now exclusively launched at Cold Storage. With a low alcohol level of 3%, even non-alcoholic drinkers can enjoy this subtly sweet brew with lingering notes of spice and coriander.

There is also Strongbow, the 2nd most popular cider in the U.S, as well as Rekorderlig Cider, brewed with Sweden pure water into four flavours; Apple, Pear, Strawberry Lime, Wild Berries, Passion Fruit and Limited Edition Winter Brew for this Christmas. A series of wine and cider appreciation session is also lined up for this event. (See picture above for schedule)

Being more of a snack junkie than "at-home" wine connoisseur, I was naturally attracted to the array of potato chips as I have never seen them before! Among those I've tasted, I loved the Torres Black Truffle (above left) ; light, not overly greasy with a discernible truffle aroma. I was excited to learn about HERR'S, a U.S. potato chips, known for its bold robust flavours.

Take for instance, the Baby Back Ribs whose smoky flavours can be quite addictive but the seasonings were too much for me to handle. So I would recommend the Buffalo Blue Cheese, which is a nice combination of classic hot wing sauce and tangy blue cheese minus the pungent odour if that is a concern for you. (Any 2 for $7.95)

I liked the award winning BURTS Potato Chips Cornish Sea Salt because they were so crispy thin like snow flakes and did not threaten the sodium intake, making me curious about the other "Fire Cracker Lobster" which seemed to have vanish from the shelves. Plenty of savoury food, good opportunity to learn about snacks from the West but not Asia. In the meantime, let us hope there could be more gourmet chocolates and biscuits in the future!

Flavours of the World

Main Atrium Plaza Singapura

Now till 2nd Nov

Special thanks to Shirley, Serine and Lewis

I thought I would find Botan Shrimp on the menu but I didn't. Hah...but this Japanese restaurant serves up pretty delicious dishes that taste very close to those you find in Japanese homes. On the dinner menu, you'll find a list of Dinner Sets, ala carte sashimi, Yakitori, porridge, soba, sushi, tofu, tempura, etc.

The Gyunikyu Jagaimo is a flavourful simple beef stew with the caramelized sweetness of onions and carrots. Soft, creamy yet not spammed with too much mayonnaise. The Tamago yaki takes semblance after dashi-maki, served warm and significantly less sweeter. I felt short-changed on the Stir-fry Beef with Leeks as the greens were in shortage and the dish was too oily. And I'm sure most Japanese housewives would raise opposition towards this.

Though being cruelly severed into slices, the Unagi Kabayaki ($15) remained a crowd pleaser with its fatty tissues that gave a full, tantalizing mouthfeel. If you love potato salad, then you should try the version here at $8 as it is probably the best I've come accords in Singapore. Not to forget the light low-calorie supper food Tofu Mentaiko; anything hardly goes wrong if you throw in some mentaiko and this is no exception :)

Unagi Kabayaki (BIG LOVE)

Botan Japanese Restaurant

37 Pekin Street Far East Square

Singapore 048761

Mon - Sat: 11:30am-3pm, 6pm-10pm

Closed on Sundays

Tel: 6536 4404

Revisited the possibly most French local patisserie shop in Singapore to try its not-so-new cakes that were launched during my absence in SG. Gone was my favourite Douceur. Along the way, we had the Eggs En Cocotte with Bacon ($16), a French dish that hasn't seem to rise to much popularity for brunch in Singapore yet. The savoury custard was well-seasoned and wiggly, speedily demolished with the soldiers of fragrant toasted brioche.

Eggs En Cocotte with Bacon ($16)

Meantime, the Creamy Scramble Eggs ($15/add on with smoked salmon $3) might not be as grandiose as the soft luscious yellow clouds served at Bills, but was a heart-warming delight to go with its reputable croissant. Yes, I've had it previously with my dark chocolate drink and it still stays VERY delicious.

The Lemon Cheesecake ($9) exhibits great character, distinguishing itself from the usual baked cheesecake with a livid lemon curd in the centre and a reliable chocolate biscuit base instead of the occasionally cranky graham crust.

The Hazelnut Opera ($8.50) was particularly iffy; unquestionably tri-textures of the hazelnut ganache, coffee sponge and chocolate ganache, but the hazelnut tones weren't pronounced.

The Nouvelle G ($9), a 73%-63% dark chocolate spaceship lookalike that had a delicate sandy yet crispy chocolate feuilletine which was finer than any of the feuilletine here.

And the star was the Coconut Choux Tart ($9), a pretty revolutionary piece that focused on the coconut-flavoured Carribean rum. Nothing much to speak in terms of coconut accents, but the beloved textures of all the components; chantily cream, (empty) choux puff, salted caramel sauce and Creme brûlée custard tart is enough to make this gateaux a highly saleable one.

Till the next wave of new creations~

Patisserie G

9 Raffles Boulevard, #01-40 Millenia Walk

(Nearest MRT: Promenade)

11am-10pm

Eggs Daily Until 4pm

http://patisserieg.com/

It has been a long hiatus since I last posted about pastry grand master Pierre Herme. It is time to draw a temporary closure to the sweet memories I've had at PH for the year 2014. Some were so sweet that they sent shivers down my spine, but some were so splendid that I linger for more. Here are some of the creations for 2014.

Depayse

This wasn't immensely pleasurable despite the fact that it was matcha. Too much of the white chocolate could have spoiled the broth. Still, I smiled in delight as I discovered the generous mount of red bean in the center.

Rubis

I have not tasted hibiscus in my life so I can't determine fairly whether the flavour of hibiscus mousseline is sufficiently intense but the juicy fruit rouge was a nice contrast to the sugary macaron.

That said, there was no surprise element. It was simply a slightly bigger macaron fruit sandwich that can be found at other patisseries with an even more precise execution.

Emoticon Delicieuse (Available only at Pierre Herme Nihonbashi)

I couldn't leave without this as it is such an exotic species from the PH Emoticon Series. WASABI...yes finally something different. Wasabi Gelee, Wasabi Mascarpone Cream, Grapefruit Confiture, Biscuit sponge and Matcha Marshmallow.

The double wasabi effect from the jelly and the cream did hit the nose but still tolerable. With the bitter taste of the grapefruit and melt-in-your-mouth matcha marshmallows, the creation left me rather dumbfounded as all the different tastes and textures kicked in. Possibly the most bizzare PH dessert but I like it.

I am not a fan of PH macarons but occasionally, I would still be drawn to some flavours that perked my interest. For instance, the wasabi cream in Macaron Delicieux had an unexpected grapefruit confiture. And the Macaron Mosaic is cinnamon-infused pistachio ganache with cherrygriottine.

I have not come to appreciate the texture of PH macaron shells, but I have found a better way to enjoy them; leaving them at room temperature till the filling becomes softer and let the entire thing crumble in your mouth. It does require some patience, but it makes a huge difference.

If you have not try any single pastry (say Millefeuille) from Pierre Herme yet, it is time to do so.
Life is short, don't shortchange yourself :D

Pierre Herme Paris ピエール・エルメ・パリ

9 outlets in Tokyo, Osaka (JR Osaka Mitsukoshi Isetan),

Kobe (Daimaru Kobe), Yokohama (SOGO Yokohama)

http://www.pierreherme.co.jp/ (Japanese)

For more eye candies posts, check out PART 1 and PART 2
*******************
Previous collection from Year 2011/2012:

MIRAFLORES

Caramelized puff pastry, Strawberries, Mango, Red Pepper Mascarpone Cream.

MADAME FIGAROS

Framboise Financier, Pastry Crème mixed with Confiture of Orange, Grapefruits, Figs and Apricots, Orange Brioche Crème Brulee.

ELSA

Citron Mousseline, Citron Biscuit blended with Olive oil, Fruit Rouge Compote, Melange, Biscuit.

FLOCON ISPAHAN

Rose Macaron, Rose Buttercream, Framboise Compote, Lychee, Framboise

SATINE

Passionfruit Biscuit, Baked Cheesecake, Cheese Mousse, Orange Marmalade, Sable

Craving for that sweet nibblings to reward yourself after a day's work? Or looking for some cakes on a Sunday afternoon but too lazy to step out of house? Auric Pacific Group, the company who owns famous family brands such asSCS Butter or Sunshine Bread, launches Mariette, a new series of Halal-certified tea cakes that are ideal for instant gratification!

Let me start with my favouriteflavour, Salted Caramel with Walnuts Tea Cake. This longstanding sweet-salty flavour could do with a little more salt, but it's nutty butterscotch taste makes this dangerously addictive. As for the Double Chocolate Tea Cake, it is truly decadent and moist, studded with beautiful dark chocolate gems.

For a pick-me-up in the office on a particularly dour day, I will think of this tender and refreshing Orange Peel Tea Cake. The tartness is well regulated and one could wash it down with a cool ice lemon tea.

Double Chocolate Tea Cake

Orange Peel Tea Cake

As the first microwaveable Molten Chocolate Lava Cakes (4 in a box for $7.90) to hit the local supermarkets, these demure little desserts with a supple brownie-like crust come alive with a rich, chocolately, molten center. The trouble is, if I served these during party, chances are the guests wouldn't quite recall what they had for their main courses. All they remember are these outwardly humble, internally voluptuous chocolate cakes.

All Mariette products contain NO TRANS FAT, NO PRESERVATIVES, which suggest that I may have a valid excuse to indulge more? Nonetheless, some might be concern about the sweetness and expressed that the texture has potential to be more refined.

Besides the attractive packaging, each box is printed with creative suggestions to guide consumers how to serve it in a more delicious way, adding a sincere touch to what could be an otherwise standard convenient food. Other than the lava cakes that require 15-sec of microwaving on high heat, the tea cakes can just be thaw and served chilled, without cooking (I prefer mine at room temperature)

Now I'm plotting a scoop of green tea ice cream on my chocolate lava cake tonight

Mariette's Tea Cakes and Mini Lava Cakes

Now available at selected FairPrice,
Cold Storage and Giant Supermarkets for $7.90 each.

Special thanks to Nicoles and Auric Pacific Group

Looking for some value-for-money dinners deals in town? Dine with American Express Card at any of the 30 restaurants under the AMEX 30-licious promotion and enjoy scrumptious feast at only $30 for 30 days!

Spruce's Specialty Drink

One of the highly recommended restaurants on the list is Spruce, a 6-year old modern American restaurant that is surrounded with lush greenery in Phoenix Park. The #30liciousAmex here features a House Salad, a Main and choice of beverage (coffee/tea/soft drink/in-house lemondade above) The House Salad is a class of its own , relished with truly sweet juicy tomatoes and unique champagne dressing that has a nice vinegrette tang to perk up our appetites.

House Salad with choice of Champagne/Honey Djon or Ranch Dressing

For the mains, the pastas are really the showstoppers, because they were so confidently delivered that you thought you were dining in an authentic Italian trattorias. The Signature Prawn Pasta looked like anything, but a prawn pasta. Luxuriously coated with spinach and zuchinni puree, the orecchiette (cat-ear) pasta is tossed with chopped sea prawns and savoury zucchini bits. Brilliantly peppered with grana padano cheese, the flavours are superior than an average basil pesto pasta; strong, garlicky without letting your fork paused for any moment. This is probably the tastiest prawn pasta I've ever had.

The Squid Ink Pasta Carbonara is also too good to share. Being a carbonara fan, there have been many scary encounters of bad cabonaras being either too watered-down or too dry. This achieved the right consistency, though it could be less salty since there were already rewarding amounts of smoky bacon in the creamy swimming pool.

The oven-roasted Chicken Pullet might not eclipsed the pastas in terms of richness in taste but it does have the power to win on its natural flavour. Served with rosemary velouté sauce, the effect is of simplicity rather than showiness.

Desserts are not available as part of #30liciousAmex but if you like to have a sweet ending like me, there is a simple yet achingly fragrant Pandan Creme Brûlée. The Baked Ginger Date Pudding (below) is not too intimidatingly dense as the classic American sticky date pudding. Fluffy with undertones of ginger, the cake itself was, in fact, not sweet unless you lap it up recklessly with the Kapiti Ice Cream and chocolate toffee sauce.

Alternatively if you prefer a course that has a dessert, head to the Firestation Outlet where its lunch promotion features a choice of drink, side salad with different menu for mains (roasted chicken/vegetarian pasta in Aglio Olio or Tomato base) and a dessert of chocolate cake. This double layer chocolate sponge inter-layered with a winning salted caramel sauce and crunchy chocolate pearls was served chilled, a pity because the smooth texture was locked up a solidified form and the sponge lost its moisture.

Besides the food, the Phoenix Park outlet actually houses a playground, a courtyard and an alfresco area that can total accommodate nearly 200 pax. No wonder it has been a popular location for families and events such as garden theme weddings or solemnization. But all these plus points will not distract me from the fact that Spruce dishes up solidly good mains. This reality alone, is sufficient to bring me back for more.

Book your seats now at HUNGRYGOWHERE from 2nd Nov to 3rd Dec 2014

SPRUCE@Phoenix Park

#30liciousAmex valid daily 5-10pm

320 Tanglin Road Singapore 247980

Access from Orchard Station or Red Hill Station

SPRUCE@Firestation

#30liciousAmex valid Mon-Fri 11.30am-3pm

260 Upper Bukit Timah Road, #01-01, Singapore 588213

http://www.spruce.com.sg/

Special thanks to Maggie and Spruce

I am not too famliar with the cafe culture but I was here due to an event party. However, the overall experience once again convinced me of the extremely slim hopes of finding good food in café.

Corn Beef Hash

One can spare Spam Chips ($9) the accusation of being too salty since it's churned from the can (blame the manufacturer) but not for the Corn Beef Hash ($12), a brunch item that consists of salt-cured minced beef with two poached eggs. Even the accompanying sourdough were unable to divert the attention away from the sodium. The half-hearted Cheesy Fried Chicken ($18) which resembled the standard chicken cutlet set from the western stall at hawker centers, failed to impress with an awkward cheese blanket. The chilli powder did not impart any spice to lift up the fried fries in any way. The Cheeseburger ($18), an 180g beef patty on bun, remained dry and lifeless even though there was some melted cheese concealed within the meat. The homemade buffalo sauce for the Buffalo Wings ($12) had a lingering aftertaste of spice but made the wings too cloying to encourage a second piece.

Cheesy Fried Chicken

Cheeseburger

I sometimes wonder if I should abstain from trying the cakes in Singapore as the more I try, the more pessimistic I become. Same goes for the desserts here. The Red Velvet Cheesecake Brownie ($8) could not command any feelings of awe, but at least they were fared better than the version fromSeasons Bistro.

As for the lemon tart ($9), the shell hasn't attain the full technical excellence of a classic French rendition. Fortunately, the coffee, be it cappuccino or mocha, had gained the thumbs of approval from many coffee aficionados that I knew. Though I can't tell much about coffee, I took a sip. And I quite enjoyed it.

Curbside Cafe & Wine Bar

21 Biopolis Drive, Nucleos

#01-21 Singapore 138567

Tel: 81811805

daily from 8am-10pm

The same team behind GRUB andFIX, does it again with a brand new supper noodle concept place called GRUB Noodle Bar. Don't be surprise if you find only two types of noodles on the menu as they are delicious enough to form the pillars of the bar. Think of it as a ramen-ya or a noodle hawker stall which doesn't throw out a platoon of choices.

First up is the Assam Laksa, a vibrant bowl of noodles that boasts an assertively punchy fish gravy, enlivened with the medley of textures from the sliced cucumbers, rings of onions, sweet pineapple chunks. I haven't try a Penang Laksa in Penang before but I enjoy the richness and acidity, sweetness and heat; it's primal satisfaction in a slurp

The Beef Noodles is another competent bowl served dry using preservative-free egg noodles sourced from a local ramen manufacturer and comes with the bowl of hearty beef soup. It does resemble a bowl of Bak Chor Mee with familiar toppings of minced meat and braised mushrooms but the flavour is very different. Subtly sweet like the 卤汁 sauce of braised meats, this bowl tastes actually comparatively light unless you throw in their powerful chincalok that brightens everything instantly. Just be careful that too much of a good thing can turn this into a chincalok noodles instead.

Another way of enjoying the noodles which I discovered, is to dip the noodles into the beef broth which contains hormone-free and antibiotic-free 150days grain-fed Angus Ribeye ($19) measured with careful precision of 100g per bowl. Casting all the big facts aside, the beef slices were amazingly stretchy and tenderly soft, a stark contrast to the three disappointingly dry beef meatballs in the noodle bowl. In fact, one can also choose the brisket ($12), rump ($15) or sirloin cut ($17) but the ribeye could possibly be the safest bet.

Besides the noodles, there is a fair number of appetizers ranging from steamed alcohol-infused dishes such as Venus Clams sautéed in beer, ginger & lemongrass broth ($13),live tiger prawns steamed in sake, garlic & ginger glaze $15 to the common deep-fried food with mayonnaise items such as the Soft shell crab mayo & house seasoning $13 and Baby cuttlefish basil pesto mayo $9.

I was highly anticipating the Kang Kong Salad with nonya achar $7 which turned out to be non-spicy at all. Without the fiery kick from Sambal, this has become a pretty light, healthy dish with plenty of crunchy greens.

Speaking of the Chicken Drumlets with curry leaves, garlic and sesame seeds($9), they were crunchy gold outside, juicy perfection inside. However, it would be nicer if the fragrant of curry was sharper and the seasoning was reduced slightly.

Perhaps the most memorable bites that night would be the Hokkaido scallop tataki ($15) that glides down your throat effortlessly. These raw scallops sliced deftly to thins were merely lightly torched with mustard glaze that tasted fondly of teriyaki sauce, yet without sacrificing its natural fresh sweetness. This place opens till 12.30am so if you are planning to come here for late night supper, just remember the ABC: Assam, Beef & Chincalok.

GRUB Noodle Bar

221 Rangoon Road Singapore 218459

10-15min walk from Farrer Park Station

Tues-Sun 6pm-12.30am
Closed last Tuesday of every Month
https://www.facebook.com/GRUBNoodleBar

Special thanks to the folks of GRUB Noodle Bar

The popularity of molten chocolate cakes never seem to dwindle as it has a high frequency of appearance in the menus of cafe bistros and western restaurants. Now, this Korean bistro is pretty ambitious to offer it in three different flavours, White Chocolate Lava Cake Red Bean, Taro and Matcha. The Matcha Addiction($7.90) lacked conviction and was closer to the spectrum of green tea than matcha. I could possibly be biased because I had this immediately after having the Best Matcha Lava Cake in SG.

I thought it would be fun to order something which maybe few people or no one has ever ordered before. But no, huge mistake. For the Mak Gul Li parfait ($8.90), I thought we were served a wrong order of a cocktail instead of a dessert parfait. Cornflakes (not "cornflake crumbles") were submerged into a pool of white yoghurt, cheapened with canned pears (not "seasonal fruits") and cloying sweet jam at the base. I could not locate the Jujube honey anywhere too. The blend of the Korean Rice Wine and Yoghurt could be an acquired taste but the moral of the story is that one should probably stick to the recommended items next time.

SYNC Korean Fusion Bistro

Westgate, 3 Gateway Drive
#03-01 (S) 608532

http://galaxybistro.sg/index.html

Oops...the skin of the Xiao Long Bao broke apart as I attempted to pick it up very cautiously, and the beautiful guts spilled out uncontrollably onto the parchment paper. This is both a good and bad sign; the good thing is that the skin is delicate and the bad sign is that I am too rowdy with this plump meaty babies.

Having been serving these Xiao long baos for 25 years, Jing Hua Xiao Chi started as a humble eatery in one of the refurbished shophouses along Neil road by native Singaporeans Mr & Mrs Han, who believed in serving home-style goodness cuisine. Currently in the hands of their son, Guo Guang, Jing Hua stays true to their original menu, which remained unchanged since Day One. According to Guo Guang, “Jing Hua is the legacy of the Han Fmaiy and represents years of hard work and passion. I hope to uphold the reputation of the restaurant and spread the word on our cuisine so that future generations can enjoy and experience the true tastes of Jing Hua."

These are not empty talk without substance. In fact, the Xiao Long Baos 小笼汤包 ($7++ for 7pcs) are near perfect--the ball of minced pork at the center, loose and yielding, as if itself in midmelt. My 2nd XLB landed in my spoon intact and buoyant, and I popped the entire thing comfortably in my mouth. There could be a little more of that liquefied pork gelatin but I'm just being greedy.

Other dumplings variations include the steamed vegetarian dumplings素饺子 ($7++ for 7 pieces), stuffed with taupok bits and crunchy turnips which even non-vegetarians will delight. The Seafood and Pork Dumplings 三鲜饺子 (8 for $10) had a slightly chewy feel but the ingredients tasted fresh and not too greasy.

I prefer the pan-fried version 三鲜锅贴 ($8++ for 10 pieces) which transformed the original chewy skin into delicate crunchy bites with tantalizing burnt aroma. This gives the pan-fried dumpling more character, as if it was a golden pillow case 金枕头. Perfect if there were more chives.

The mastery achievement goes beyond the dumplings to the noodles and the desserts. The Noodle with Minced Pork & Soya Bean Sauce 炸酱面 ($5++), is wonderfully alchemized by the minced pork and age-old calculus soya bean paste that Iesssalty than other specimens.

The Osmanthus soup with glutinous rice ball soup (桂花汤圆) ($3++) arrived hot and fragrant with warm floral inhalations. Hand-made with a spot-on dough-to-filling ratio, each tiny pop is rolled with a different flavour; lotus and walnut, black sesame, red bean and peanuts.

Another must-try is the Crispy Red Bean Pancake 豆沙锅饼 ($10++) that is prepared freshly upon order. Expertly deep-fried till they are like crunchy fritters, the dark brown parcels oozes dense, sweet red bean paste with charred sesame aroma.

After such a satisfying meal, I am convinced that the Han's decision to leave the menu unchanged was a right one. Consistent quality food that can stand the test of time. Sounds unbelievable in our modern age but here is a true story.

Jing Hua Xiao Chi

21 Neil Road
Singapore 088814
Tel: 62213060

Mon-Tue: 11.30am - 3pm, 5.30pm - 9.30pm
Thu-Sun: 11.30am - 3pm, 5.30pm - 9.30pm
(Closed on Wed)

Second outlet at Bugis Village

www.jinghua.com.sg

Special thanks to Ada and Bee

Want to feast on scrumptious hawker delights and do good for the charity? Head to the Ultimate Hawker Fest@Suntec City on 22nd November Saturday to taste all the uniquely local food prepared by pioneer generation hawkers and celebrity chefs!

Curated by the trio of bloggers, Maureen (http://www.misstamchiak.com/), Derrick (http://www.sgfoodonfoot.com) and Ian (www.theSilverChef.blogspot.sg) who have scoured high and low around the sunny island for volunteer chefs and hawkers, the Ultimate Menu features the very best of our Singapore's Hawker Heritage, some of which are prepared with an ultimate twist that you cannot find elsewhere! In addition, look out for Herbal Crocodile Soup by Crocodile King Tony Tee, who is making a comeback to prepare this nutritious soup only for this festival!!

The event is divided into three zones:

Ultimate Ingredients 食材科举

Traditional fare with an ultimate twist as they prepared with the ultimate quality ingredients.

Examples: Elongated Glutinous Rice with Abalone by Geng Shu Mei Shi Shi Jia, 100 days corn fed Anxin Chicken Rice and Foie Gras Rojak by Onaka.

Ultimate Original Recipe 食代相传

Tried-and-tasted recipes that have been passed down from generations.

Examples: Chey Suay Carrot Cake (top pic), Lek Lim Nonya Kueh, Good Chance Popiah Eating House, Rong Cheng Bak Kut The

Ultimate Pursuit of Happiness 食膳为心

Budding chefs and hawkers who have left their jobs and pursue their passion in the culinary industry Examples: Douglas Ng of Fishball Story, Gerald and Julyn of Penang Kia (Penang Prawn Noodles), Wee and Adrian of Old Bibik Beef Rendang and Mee Siam Pie by Food Glossary

Plus, look forward to meet celebrity chefs Eric Neo (from Intercontinental Hotel), Tan Yong Hua (Restaurant HOME), Melvin Lim (Ramada and Days Hotels Singapore) and Shen Tan, who will be creating their own renditions of familiar local dishes with such as Otah, Roasted Duck, Nasi Lemak etc.

Do your part for the community and supporting the event by purchasing $50-coupon booklets online which can be collected at the event or at TOUCH community services HQ. ALL profits will go to 32,000 beneficiaries under Touch Community Service, regardless of race and religion.

Date: 22 November 2014, Saturday

Time: 11am to 5pm

Venue: Suntec Convention Centre Halls 401 and 402

Purchase coupons at www.ultimatehawkerfest.sg (Hurry while stock lasts!)

See you there!

I've tried nearly all of Kki's cakes when they were back at Ann Siang Hill but I decided to revisit again at it's new outlet in SOTA with Shirley aka litlemissbento and wiped 6 cakes in a sitting. Sadly, there are no new items after so long and yes, one has to be mentally prepared to fork out more, meaning $9.80 + 10% service charge for each cake. This works up to be around 930 yen for each cake, surpassing the 750-yen cakes by Hidemi Sugino and the 800-yen range ofPierre Herme& Jean Paul Hevin but NOT in terms of quality. Ouch, I definitely felt the pinch in my wallet.

First, the White Chocolate and Mango ($8.80++) which was messed up by a hazy confusion of sweetness. I would love the Strawberry and Pistachio ($9.80++) very much, if I hadn't knew it suffered from some nasty frost bites; the half-defrosted pistachio center was unpleasant.

I suspect there is a big bad wolf hidden somewhere in this Little Red Riding Hood ($9.80++) for it's notoriously famed for its intense cacao notes. Pegged exquisitely against a sharp raspberry compote, the mousse layers were smooth as silk, to the verge of tasting like refrigerated butter left under room temperature for 3 minutes and not longer than that.

Meanwhile, I was surprised that Kki proffered a delicious Mont Blanc ($9.80++) , safe from the radical glucose level by trading the uber-sweet meringue with an almond fragipane tart base and cushioning the chestnut goodness with clouds of heavenly light Chantily cream.

I was expecting a "crunch" sound as I cut through the Cafe Dumo ($9.80++) but there was silence. Still, I gleaned in delight when my tongue hit some faintly crunchy praline, buried amidst the constituents resting atop, while hazelnut tones echoed back and forth amidst the waves of coffee. Highly recommended for coffee lovers.

And Fromage Melon ($8.80++) was my personal favourite for two reasons. One, the rarity of flavours--where else in SG can you find a cheese melon combination? Two, superbly executed textures; neither too light nor dense cheese layer with solidly fresh biscuit base

I don't know how Kki Sweets got to be associated with Japanese cakes but to be honest, it isn't. Branded with a streak of perfectionism, the petit gateaux are seriously elegant and dainty, striking out a legend of its own by distinguishing from the mediocre cakes saturated in Singapore.

Now you might ask what makes me think that they don't truly qualify as Japanese? Well, it's the word Omotenashi. Yes, the cakes are undeniably crafted with precision and 200% or 300% attention, albeit too prim and proper, but I could not feel the powerful emotional connection to them, least to say, happiness.

A coldly polite patisserie attitude just doesn't cut it.

Kki Sweets

Tuesdays to Sundays (including Public Holidays)
12pm-8pm

https://www.facebook.com/kki.sweets

People have always been asking me whether I have tried Sol 19 Thai Wanton Mee since it is right in my hood and even within walking distance. And so I braved the crowd and possibility of long-waiting time and head there on a busy Sunday (prior to that confirming that the stall opens through their facebook)

10.50am Started queuing 11.45am At the front of waiting line. Not too long, considering the fact that I can skip the transport time. I have no idea what's a good authentic Thai-style wanton Mee ( eavesdropped on the next table and learnt that it was like Koko Mee)

NO CHILLI, but there is your Pizza Hut Chilli flakes (add it in, you won't regret). NO GRAVY, but the seasoning is sufficient already (bottle of fish sauce on standby at the counter) FREE FLOW of PORK LARD which I decided not to take advantage of since there were more than enough of that crispy wickedly fragrant bits in my $4-bowl.

If you prefer those saucy or moist version, this might not be your kind of wanton Mee. And neither will it transport you to the sweet, sour spicy Thai paradise. It's simple and aromatic. Thankfully there were juicy meaty wantons in the soup to counteract the dryness in the bowl. Yes, the noodles clumped together, but I can always separate it with my chopsticks.

Regular $3.50
Medium $4 + noodles
Large $5 + noodles + Chinese sausage.

Soi 19 Thai Wanton Mee (十九街雲吞麵)

Blk 151, Ang Mo Kio Ave 5, Coffee Shop

7.30am to 3pm ( open irregularly)

https://www.facebook.com/pages/Soi-19-Thai-Wanton-Mee/511834992185973

Unlike other places such as Japan and New York where the cupcake wave has retreated as a popular pastime, cupcakes continue to hold sway in Singapore as more bakeries and cafes enter the scene to fight the sweet ~~pie~~ cake. Here comes the Artisan Cupcakes, modern savvy interpretations of that humble confection by the skilled patissiers of Gourmet Carousel at Royal Plaza on Scotts.

Olive Polenta & Salami

Tasting all the 12 different flavours made me feel as if I was the Alice walking in (cupcake) Wonderland, my heart filled with trepidation as I confronted never-seen-before items like the Olive Polenta & Salami. Looking like a red velvet cake, it tasted nothing like an average cupcake, but still legitimate to be called one because it is polenta (a kind of cornmeal) cake fitted into a cup. Folded in with smoked black pepper chicken, salami and covered in a royal purple potato mousseline, the cake reminded me of the savoury loaves known by the French as cake sales, bumped up with richness and piquancy.

Don't let this stop you if you aren't very acquainted to the idea of savoury cupcakes. I love the Salted Egg Yolk, not just because it is beautifully adorned with a "sunny side egg" constructed of a mildly tart mango ravioli and whipped cream, but because the salted egg yolk bits and crunchy Chinese melon nuts gave this an oriental festive twist. Like celebrating Chinese New Year and Mooncake festival at the same time.

Salted Egg Yolk

savoury salted yolk, potato mousseline, mango ravioli on whipped cream

I thought the Salted Egg Yolk was already quirkilytasty but the Corn & Scallionwas even better. This one has a very sour greenish potato mousseline frosting that was not overpowered by the scallions, an ideal contrast to the cake that is marginally sweetened with crunchy kernel corns.

Corn & Scallion

kernel corn, spring onions, potato mousseline, caramelized sesame popcorn

I have second thoughts on whether the "Healthy" cupcakes are truly the healthiest trio of the batch because they were so sinfully loaded with dried fruits and nuts, surpassing the rest with their strong flavours and density. Take for example, the Fruity Muesli, which landed itself midway between a fruit protein bar and a beloved Christmas fruitcake. Similarly, the Carrot is a moist carrot cake that left me feeling wholesome and satiated but the ultra-sweet carrot kneaded from marzipan-icing could be an "overkill". I prefer the Honey and Figs, seductively nuanced flavour of molasses and cinnamon accents. The toasted brioche and mascarpone cream cheese lent a savoury touch to the cake.

Fruity Muesli

All Bran cupcake with Soya Milk, bananas, raisins, apricots, cranberries, almonds and pecans

The Carrot

mix of carrots, raisins, pineapples, pecans, hazelnuts and brown butter

Honey & Figs

Toasted brioche with figs, manuka honey, mascarpone cheese and polenta

In case you might be too enchanted by the whimsical combinations, don't leave the Originals behind. I highly recommend the Chocolat; transcendent, luscious, perfectly deep cocoa flavours. Hats off to the chef who managed to grasp the essence of chocolate. The Red Velvet exudes an easy-going charm with its moist fluffy interior and cream cheese frosting. But like all meringues, the topping of a raspberry meringue ball is on the very sweet side, so be warned. Perhaps the other cupcake contenders were too competent, the Cranberry Orange could afford a little more acidity to dial back the sweetness. Likewise, the Caramel Almond was choked full of nuts inside-out but fell flat on the caramelized taste.

Red Velvet

Creamy cheese topping, red sponge crumbs, raspberry meringue balls

Chocolat

Chocolate ganache and shaved chocolate

Cranberry Orange

a combination of orange peel, dried cranberries and lemon cream

Caramel Almond

chocolate, caramelised almonds, butter cream and crunchy almond nibs

I would expect the gluten-free to be the driest out of all but nope, these two varieties were moist and floury. Oops...maybe a more appropriate term would be finely-textured since they are afterall, flourless. The sugar level for the Raspberry Lemon is too good on the high side but there is always the 70% Varlhona chocolate version to fall on. The most impressive element was the chocolate espuma, which has an extremely smooth mouth-feel and so light as if I was biting into chocolate air.

Raspberry Lemon

seasonal raspberries, lemon curd, raspberries stuffing

Flourless Dark Chocolate

70% Varlhona Chocolate and Chocolate Espuma

In all honesty, I have never learnt to appreciate the beauty of cupcakes. How complicated can they go? Aren't they just slightly sweeter sponge cakes spammed with spiralling clouds of buttercream? But I'm thankful to witness the birth of these little cupcake wonders, which have proved me wrong by showing that cupcakes are indeed worthy of respect.

Not only am I saved from the avalanche of buttercream and sugar, I am convinced of the endless possibilities that cupcakes can carry with confidence. Conscious efforts have been taken to engineer plenty of textures into these moist, dense muffin-like cupcakes. Not every single flavour will be your cup of tea but you never know how it tastes till you take a bite, isn't it?

You just have to swing by the shop on your own or order them online and start getting adventurous

Royal Plaza on Scotts

25 Scotts Road (Nearest MRT: Orchard)

Cupcakes $6+ each // 3 at $17+ // 6 at $32+ ;

Mini-cupcakes 12 at $39+// 36 at $99+ // 48 at $128+.

Advanced orders of 3 days for all cupcakes are recommended.

For enquiries 6589 7788 or gourmet@royalplaza.com.sg for orders.

www.artisancupcakes.com.sg

Special thanks to Cui Lin and Ning Xi

I'm glad I lived to tell this story.

I had just eaten the world's most celebrated and deadly fish at the first Japanese fugu restaurant in Asia. To be honest, I wasn't thinking much about the potential dangers as I would have done if I were eating this at some Fugu restaurant in Osaka. I could gladly leave my life in the safe hands of Executive Chef Koji Tsukamoto and Sous Chef Toshi Miyanagi because they have more than 20 years of experience as licensed Fugu practitioners in Shimonoseki, also widely known as Japan's puffer fish capital. Moreover, all of the imported puffer fish have been removed of toxins and undergone the vigilant checks by the Japanese authorities.

Executive Chef Koji Tsukamoto

Torafugu or Tiger Puffer fish, the highest quality among more than 100 species, is flown in twice weekly to Singapore. The Fugu Kaiseki Courses is priced at $150/pax for 6-course Ebisu up to a $580/pax Wild Fugu Course. The course begins with the usuzukuri, fugu sashimi expertly sliced so thin that they are nearly transparent and resembling chrysanthemum, arranged in a traditional flower pattern on exquisite porcelain plates. Every work is like a plate of art and science. This is served alongside with a sprinkling of blanched fugu skin (picture below) at the side.

The fugu sashimi taste nothing of the sweetness you get from raw scallops or the melt-in-your-mouth texture of maguro. Being high in protein and low in fat, it is taut and fairly chewy. Just skin-dipping it into shoyu or ponzu sauce together with Japanese baby leeks and spicy radish would suffice, lest the natural flavours be masked. Packed with natural collagen, the strands of gelatinous fugu skin has a borderline addictive crunch like the Chinese marinated jellyfish.

Deep Fried Fugu (karaage)

Fugu Hotpot (nabe)

From hotpot to rice porridge (zosui) flavoured with konbu pickles

Like all other fish, I usually prefer them cooked rather than sashimi style, so I couldn't be any happier than to enjoy them as deep-fried golden nuggets. Firm, meaty yet not sinewy flesh, they are equally tasty when boiled in hotpots together with the genetically-blessed vegetables imported from Japan. This is followed by the ritualistic procedure of using the remaining sweetened broth to prepare the zosui, a comfortable bowl of rice porridge that evoked nostalgic memories of my last hotpot experience with the sumo wrestlers in Tokyo.

Grilled Fugu Sperm Yaki Fugu Shirako

Hiresake

As a self-confessed coward who shy away from raw shirako (fish milt or sperm), I never expected myself to be attracted to fugu shirako (available also as ala carte $80) , which some Japanese men swear by it as a natural virility aid. There isn't any of that detestable fishiness or overwhelming creaminess, instead the texture is spongier than Chinese tofu and it tasted very much like an 80% cooked eggplant; tender flesh firmly tucked beneath an elastic skin.

The grilling, natural seasoning from the sea and squirt of lime definitely helped me to appreciate this white creamy blob better, to the extent that I went for my second and third helping. Imagine the double potency if you have this with the hiresake, hot sake with sun-dried fugu fin that is gently heated for that extra flavour and aroma. And finally, the sweet satisfying desserts of Avocado ice cream with honey syrup and the soy milk pudding with Kinako and Azuki bean.

Avocado ice cream with honey syrup

soy milk pudding with Kinako and Azuki bean.

While fugu cuisine is the core of this restaurant, there is a good range of ala carte courses featuring non-fugu items like this colorful plate of super fresh sashimi ($40/platter of 6 types), assorted sushi, grilled King crab and even that prized Omi beef Shabu shabu.

Now you may ask, why are some people so fanatic with "river pig" (another name for puffer fish) since it tastes so mild? Well, the thrill is perhaps the small dosage of toxins that remain in the flesh, which sends a tingling sensation on the lips as one savours the deceptively plain-looking delicacy. For most first-time fugu eaters, it is only natural to feel apprehensive but you soon realized that it is nothing sort of the inflated notoriety, especially when the most fatal parts (gonads, the liver and the intestines) are out of reach in Singapore. The best thing of the fugu experience, how light and healthy it can be.

At least you won't leave with a belly as swollen as that cute pufferfish.

FUKU Fine Fugu Kaiseki Restaurant

14 Mohamed Sultan Road #01-01 Singapore 238963

Mon-Sun 6pm-11pm

http://fugu-fuku.com

Special thanks to Melody, Mag& FUKU

The bustling Serangoon Gardens welcomed the first Korean Tapas bistro in Singapore that is run by the same folks behind Sync Korean Bistro at Westgate. There is a strong effort to create a Korean ambience; TV screens showing Korean MTVs or dramas and Korean songs in the background, but the food could be further tweaked to showcased a more distinctive Korean personality.

(Top clockwise) Pork belly salad, cod chips, deep fried chicken, crispy minced pork dumpling

For example, the crispy minced pork and mushroom dumpling ($9.90++) with a rather flat "salsa" of raw green peppers and onions, as well as the deep fried spicy chicken with ricotta & chilli ($9.90++), were more reflective of modern chinese influences. Flavours have the potential to be further extracted and merged better with the ingredients as I could not detect much ricotta from the chicken earlier, nor the chilli yuzu dressing from the Samgyupsal ($10.90), a pork belly salad that was tad greasy due to the excessive seepage from the less than char-grilled meat that coated the greens.

Thecod chips ($9.90++) might work as some tasty, express munchies but what revealed the potential finesse of the chef was the utterly tender and chewy char-grilled beef jowl ($10.90++), thrown with a herbaceous kick from the Hoba Leaf.

Of the more substantial plates, the Chicken Paella ($38.90++) that arrived hot in a large pan was much better. The grains were beautifully cooked; moist but not too clumpy and flavours were as rich and piquant as the colour imparted from tomato and kimchi.

Pork ribs ($40.90++) might be a staple on Korean restaurant menu but the version here seems to be a confluence of American and Chinese flavours. A little counterintuitive to have the ribs bone intact with the bun but there is always fork and knife to pull of the tender meat. However, the dish needs more of the sweet sauce to go with the Chinese steamed bun.

Hotteok($8.90++)

All's not lost with the adventurous desserts here. I truly enjoyed the Misugaru lava cake ($8.90++), a nice Korean interpretation of the western lava cake by using Misugaru, a traditional Korean multi-grain powder most likely very new to most Singaporeans. Warm, earthy with a subtle malt fragrance, this was more outstanding and unique than its other matcha lava flavour. Crunchy and chewy, the Hotteok($8.90++), humble korean street pancakes are elevated inordinately with just the right amount of smooth piping hot red bean and peanuts. Savour them when they are fresh and hot with the ice cream.

Get a few friends, order the comforting paella, excellent beef jowls, a few tapas/desserts to share and chat along with some soju shots. It's more about the fun and company than the food.

Sync Korean Tapas Bar

12 Maju Avenue, Serangoon Garden

3pm-12am daily

http://galaxybistro.sg/

Special thanks to Vanessa and Racheal

Kagurazaka boasts many old shops and one of them is this Wagashi house that is known for one thing--the Matcha Bavaroise (¥874). It comes in a bulky block topped with sweet whipped cream and a massive ball of red beans.

There is a reason why they supplemented the matcha with those two components. The matchabavaroise was not sweet at all. It has a beautiful smooth texture similar to a cotton tofu. But besides the matcha, the often neglected red beans deserve our praises. The anko here is only partially mashed and thus retains an uneven texture with pleasant bites.

With temperatures soaring to nearly forty degrees, the kakigori is a major relief. It has ten selections ranging from the classic Uji Kintoki (¥874) to the fruity melon, Ichigo or apricot. The green tea ice cream is topped up with additional ¥130, but I did not mind as it was good too.

Other popular Wagashi selection cream Zenzai and Shiruko. If you do not belong to the sweet camp, there is also a range of savoury food. This shop enjoys roaring business all day long and it is not difficult to see why.

Kinozen 紀の善神楽坂

Japan, 〒162-0824 Tōkyō-to, Shinjuku-ku, Kagurazaka,1 -12

Tues-Sat 11am-8pm

Sun/PH 11.30am-6pm

Closed on Mon (Open if it is a PH and close on the following Tues)

Nearest Station : JR Sobu Line Iidabashi Station West Exit or

Tokyo Metro Yurakucho Line Iidabashi Station

http://www.kinozen.co.jp/01main.htm

Nothing tells you that Christmas is here like getting Christmas carol songs stuck in your head or when your Instagram feed starts to get spammed with logcakes or turkeys. This year, Grand Hyatt delivers an array of signature festive delights ranging from nostalgic Christmas turkeys to exquisite takeaway goodies, hampers and dine-at-home menu.

The festive ala carte selection at Mezza 9 speaks of posh home cooking with classic yuletide ingredients at the core. Kick off the feasting with a heartwarming plate of Chestnut Salad ($18), tinkered with some unexpected ingredients such as lamb’s lettuce, frizzy and field mushrooms.

Then proceed to the next delight, Mason Egg ($26), a tri-layer construction of winter truffle flan, 65 degrees slow-cooked egg and potato walnut crostini. Submerged into a water bath, the temperature of the mason jar is monitored under vigilant eyes, only to be piped with truffled foam just before serving. The assemblies may be complex, but each ingredient justifies its place. The upper layer of espuma resembles marshmallow fluff, cushioned by a baked truffle pudding layer that tasted like a very light truffle chawanmushi.

Still cannot believe that the year is coming to an end and Christmas is here? Head straight for their house specialties; slow-roasted turkey breast & leg, apple & chestnut stuffing, giblet gravy, cranberry sauce($46). This is probably one of the better turkey-cranberry plates I've had so far; succulent, tender with fragrant buttery notes because the stuffing is mixed with french brioche!

Meanwhile, the cep velouté ($18) is a warm creamy soup that is not overpowered by the strong flavours of cep mushroom. Subtly sweet and earthy, it evokes a warm Autumn feel, lighten up with crunchy bits of pear, hazelnut chervil.

If the delicious-sounding flambeed christmas pudding, irish whiskey, vanilla bean ice cream ($16) isn't quite your kind of dessert, there is an exotic treat; unctuously creamy Fennel and Pollen Ice-Cream ($16) sitting on a bed of honeyed Couscous, gloriously adorned with edible flowers. Now who says Christmas is boring?

For more lavish feasting at the buffet, try the show-stopping New Zealand sustainable king salmon. Baked in sea-salt crust herb filling, the fatty fish is ridiculously tender and fresh, with lemon sour cream to offset the richness. Simple but hugely comforting. (available for takeaway at $195++)

The sense of occasion gets more sparklesome when it comes to desserts. As a new creation, Caramel Chestnut Yule Log Cake ($68/kg) really got my heart; fluffy sponge rippled with not-too-sweet chestnut cream and fat, boozy cherries. Other unforgettable treats include the ultra-decadent Marou Artisanal Chocolate Mousse with Crispy Praline ($68/kg) and rustic, fruity Marzipan Stollen ($34/kg). These sweets definitely brought back fond memories of my christmas in Tokyo last year, when I had the honour and pleasure to join Grand Hyatt Tokyo's X'mas Preview.

Marou Artisanal Chocolate Mousse with Crispy Praline ($68/kg)
Truly a pastry connoisseur's fantasy with luxuriously smooth chocolate cream that united perfectly with the fine praline base. Interestingly, this is produced using a rare fairtrade chocolate brand MAROU, also widely known as the first single-origin artisanal chocolate company started by 2 French guys in Vietnam.

As a cheese lover, I was fascinated to learn that the team has also specially arranged a selection of artisan cheese, perfect to go with the boozy Eggnog custard or tangy Spiced Malt Wine. Some new faces include the strong-smelling "Stinking Bishop", made during the monastic times in cave-like conditions; "Morbier", a cheese with a distinctive black line (made of ash) that runs through the middle.

Assorted Pralines available at Santa's Shop

Christmas Cookies

Highlights such as the artisan cheese, whole Salmon, Christmas turkey and the tantalizing cakes are only part of the extensive list of gourmet that is available for takeaway. Ideal for twinkling Christmas gatherings or cosy homecoming dinners, they are highly popular so do place your order early with the Santa Shop online here starting from 17 November 2014 until 3 January 2015.

Perrier-Jouët Champagne Truffles

For hampers and gifts to friends or business clients, you can also visit the Santa's Shop where you can customize your own festive hamper! I highly recommend the assortment of homemade Christmas Cookies (really excellent gems) and their indulgent festive pralines which are melt-in-your mouth wonders. But if you are those who wish to try a bit of everything, mark out your Christmas Eve, Christmas Day or New Year's Eve for the festive buffet at various restaurants in Grand Hyatt SG. And yes, did I forget to mention that there is a GRAND DESSERT buffet on the 31st December?

Joyeux Noel to you all.

Festive Dining at Grand Hyatt Singapore

10 Scotts Road (S) 228211

Click here for more festive dining details and pricings at 10 Scotts, Pete's Place, Oasis and Straits Kitchen
Visit here for online bookings or call +65 6732 1234

Place your takeaway orders at Santa's Shop here from 17 Nov to 3 Jan 2015
For enquiries and orders, please call +65 6734 6731 or email theshop.sg@hyatt.com.
All prices are subjected to prevailing government tax
Visit official festive page for details

Mezze 9 Festive Dining

Ala Carte Menu

Available from 1-25 December 2014

Christmas Eve Buffet Dinner (Wed) 7pm – 11pm

SGD178 per person (with champagne)/ SGD128 per person / SGD98 per child (aged 7 to 12)

Christmas Day Brunch (Thur) 11:30 am – 3pm

SGD248 per person (with champagne)/ SGD188 per person/ SGD128 per child (aged 7 to 12)

New Year’s Eve Buffet Dinner (Wed) 7:30 pm – Midnight

Includes admission to the New Year’s Eve Countdown Party and Grand Dessert Buffet

SGD398 per person (Free-flowing champagne, red and white wines, soft drinks and selected juices) SGD198 per child/teenager (aged 7 to 17)

Special thanks to Sandee, Nicole and Grand Hyatt SG

The display of glorious beautiful baguettes and other tempting sweet treats of renowned French boulangerie never fail to stop me in my footsteps whenever I walked past any of its outlets, be it in Singapore or Tokyo (fantastic seasonal matcha sweets) . I am always curious to take a peek, in case there might be new items that I have missed out.

But never did it cross my mind that this heritage French brand is already in its 125th year, and churns up to 43 different kinds of bread across 500 outlets worldwide. Apart from the viennoiseries, PAUL has recently gave its dine-in menu a new lift, dishing items from breakfasts, mains to desserts.

The repertoire of 26 new dishes include hearty salads like the Salad de la Mer ($20.90++), a seafood salad that would make an ideal satisfying light lunch option with plump shrimps, mussels, octopus and creamy avocados. The zesty grapefruit and in house french dressing lends the greens a bright zesty flavour that resonates with me.

Both main courses reflected the simplicity of French cooking and natural flavours of fresh, seasonal ingredients. The Longe dethon ($29.90++) was essentially a long steak of seared tuna whose core remained pinkish and tender, adorned with white sesame seeds. Magnificent in its own right, the fish fell out of sync with the sweet cranberry sauce and the side of tangy roasted seasonal vegetables, which were so appetizing that they could possibly steal the limelight of the plate.

On the other hand, the Confit de Canard ($28.90++) may be an old-fashioned French classic but never fails to please the palates. Rubbed with herbs and cured in duck fat for one day before slow-roasted for 4 hours, the unctuous duck meat, albeit tad salty, streaked off the bones in strands.

It might be quite a distinct version from most of the crispy-skinned versions here but the duck is fragrantly meaty and not greasy. The same side dish of roasted vegetables did complement the duck but perhaps pairing it with some chestnut velouté with mushrooms may inject some variety?

New iced teas like the Rosemary lime or Lemongrass Ginger were great options to refresh the palates and get one ready for desserts. However what piqued my curiosity was the beguiling Macaron Drink ($9.50++) shown below. Available also in Raspberry, Vanilla and Chocolate, I opted for the Pistachio flavour. Predictably a sweet maestro of pistachio macarons speedily whizzed to gritty bits with milk, it turned out to be less sugary than the original macarons, tempered to a balanced creaminess with a characteristic texture.

Leaning gingerly against one another, the golden Waffles ($13.90++), as sturdy as the Pyramids of Egypt, were understandably more similar to the light crunchy Brussels waffles than the dense, chewy Liege waffles. Yet too much of a good thing may warrant a concern to oral pleasure as these square parcels were rather rigid inside-out.

Inall true French fashion, a better option is the Eclair Paris Brest ($7.50++). The pillowy hazelnut cream delivered a soothing finish to the meal, with not much icing sugar dusted the lovely golden pastry shell to distract the palates.

Above all, I am heartened that Paul stays true to its boulangerie roots and delivers the promised quality in their forte areas, the bread. Out of all the new dishes I've tried, the Tartine Boeuf ($19.90++) secured a special place in my heart.

A touch of herb cream cheese, hints of tart balsamic vinegar and a smattering of soft caramelized onions on succulent sirloin steak is all it takes to bring the humble countryside bread a whole new level. Even the starter basket of crusty baguette (below) sprung to life with just a slight dollop of its creamy unsalted artisan French butter.

Not exactly a fan of beef? Good news is that there are three other new varieties of tartines--sautéed chicken with melted cheddar cheese and bechamel spread; baked Camembert with feta cheese crumbles and black pepper; prawn egg mayo with fresh avocados and cherry tomatoes.

As you can tell, tradition reigns on the new menu and the honest straightforward dishes may traffic in nostalgia amidst the cosy French bistro settings, especially when the aroma of fresh bread from the oven calls out to you.

PAUL Boulangerie Singapore

Marina Bay Link Mall, B2-07, 8A Marina Boulevard

Tel: 65 6509 8339
Mon – Fri : 8am – 8pm
Sat/PH: 8am – 3pm (Closed on Sun)

For details of other outlets: http://www.paul-singapore.com/

Special thanks to Rachel & Hsu Lin

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