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

我是个电视迷。最爱看的不是韩剧活偶像剧，而是美食旅游有关的综艺节目。第一次看陈永华师傅是在多年前八频道的某某节目、觉得陈师傅是一个敬业乐业，对烹饪非常讲究的人。这次终于有机会来到师傅独自创立的餐馆 “家” ，内心充满期待与兴奋。

开场菜是师傅的精选菜肴 “荔枝北京烤鸭” （半只/$38 整只/$68 )如果您未尝到荔枝的味道可别以为它有失水准。其实，这道菜并非以荔枝作为原材料，而是以荔枝木经过75分钟精心烘烤而成。所谓的“烤鸭三吃”，从色泽金黄油亮的外皮蘸着粉红色的酸梅糖开始吃起。第二吃是蘸甜面酱，加葱白、黄瓜条，用烙饼皮卷着吃。鸭肉鲜嫩，肥而不腻，且还透着股荔枝木的清香。

第三吃（另加$10）可用剩下的鸭骨鸭肉熬成汤，或是选择姜葱爆炒或是过油与椒盐翻炒成香味四溢的“桥底避风堂鸭件”。鸭肉即使经过油炸外焦内嫩，蒜香扑鼻。

炭烤焗烤鼎锅笋壳($9/100g)的灵感源于师傅儿时外婆经常烹调的砂煲菜。由于甘榜村的电费昂贵，所以当时改用砂煲。有别于一般酒楼常见的清蒸笋壳，师傅先将葱段、苍茅、姜片等爆香后将整条鱼放入砂煲中烤7分钟。这种作法别有一种特殊的鲜美味道和讨喜的油香味。

师傅也发挥巧思，用传统的乌巴叶焖煮龙虾 ($12.50/100g），为一般属于高级料理的龙虾增添一份朴实的古早味。黄面吸饱了龙虾的甜活味，口感顺滑，整体感丰富，谁也不抢谁的风头。

酱皇炒田园($18)

另外一道非常值得推荐的菜肴便是珊瑚琵琶豆腐($36)。为了带出多层次的口感，师傅坚信以手工的方式亲自制作琵琶豆腐。豆腐与虾肉和马蹄混合、经过油炸之后淋上浓郁的蟹肉蟹黄酱，犹如披上靓丽的金袍。酱皇炒田园($18) 采用自家XO酱翻炒芦笋和花椰菜，香味实在是让人无法抗拒，蔬菜的熟度也拿捏得恰到好处，味道不会过分油腻。

这里周一至周五中午时分 (12pm-3pm) 也推出三道式午餐套餐。先是来碗老火煲汤暖胃。主食则可以从8头网鲍拉面 ($26)、干捞荔枝木烤鸭黄面($24)或是干捞烧肉黄面 ($24)。

一向对食材非常讲究的师傅采用全蛋高筋面粉制作面条，所以面无碱味，与带点甜味的酱汁拌匀之后送入口中，顺滑美味。烧肉若能够在烧得脆一点味道会更香。甜品洛神冻稍微太甜、不过梅子的酸香味非常清爽。我偏爱这里的南瓜黑米露($10)，因为没有冰淇淋来扰乱味蕾，所以更能让人吃出南瓜本身的甜味。

整体上与一般的中餐酒楼相比，“家”的料理没有过分的依赖调味料或是做任何复杂的设计，犹如回到家吃饭的感觉，健康也多了分亲切感。想要一尝陈永华师傅的手艺除了到这家餐厅之外，也可以在11月22日到新达城的终极小贩美食慈善日 (Ultimate Hawker Fest 2014) 品尝师傅的招牌荔枝鸭饭。

Restaurant Home 家 @ Rail Mall

The Rail Mall No. 392

Upper Bukit Timah Road Singapore 678046/7

Tel: 6465 1698

午餐营业时间: 12pm to 3pm
晚餐营业时间: 6pm to 11pm

http://www.restauranthome.com.sg/

reservations@restauranthome.com.sg

现已推出买一送一的午餐套餐，详情请点击这里

感谢 Hence和“家”的美食特邀

Before you start digging on the Christmas mince pie next month, you might want to get a savoury piewith uniquely cute identifying expression piped on pastry top from Sydney's meat pie purveyor Pie Face. This 11-year old micro bakery chain has more than 80 stores all over the world. Much hype has been created prior to its opening at Somerset 313, so how does these handmade pies in Singapore fare in terms of pastry and filling?

On the pie pastry: Thepuff pastry constructions here are similar to croissants, in which the dough is locked in with chilled butter and the repeatedly folded several times. Pie Face takes pride in its 48-layer pastry crust, which seems like a safe number of layers since some croissant puristssuggest 32 is the perfect number while others say it's 81.

Boring numbers aside, thefirst batch (above) of savoury pies in uneven pale-yellowish tones had some crisp edges but revealed signs of under baking through the somewhat stale, sinewy sub-layers; an issue that is especially pertinent in the mini pies which should not be mistaken as a result of sitting out for too long. The second batch fared much better; golden-brown brittle upper crust that hasthe potential to be flakier. On the other hand, the sweet short crust pastry found in the dessert pies/tarts, turned out to be not their forte.

(top clockwise) creamy veg, steak and peppercorn, chilli chicken and corn, chunky steak

On the filling:Of all the 8 savoury flavours we've tried, the winning flavour has got to be Chicken & Mushroom; tender chunks of chicken, slippery pieces of mushroom, bound together in a thick, creamy and cheesy-tasting sauce. Some rosemary and garlic could have spice the gravy up in the Chunky Steak Pie, whose chunky leaned beef, though cooked for a long time, require more chewing to break down than we liked.

The Thai Curry Chicken and Tandoori Vegetarian might pique the curiosity of Asian palates, though the latter was tad sweet. Available only in mini versions, the Peppercorn series (chicken/steak) are also worth a whirl as the cracked peppercorns pounded into the sauce gave the pies a nice zing.

On the sweets: The colourful mousse tarts in 8 different flavours (pecan pie/ green tea/ butterscotch/ coffee/ chocolate/lemon/apple crumble/raspberry) delivered phenomenally smooth texture. However, the sweetness in every single piece, even the supposedly tart lemon tart, left me weak in my knees. Perhaps the folks had good intention to stand by the original recipe that was more suited to Westerners' palates. But I could no longer administer my courage to fight the sweet battle and gladly surrendered my fork.

If you are really desperate for desserts, I'd suggest you go for the almond stick (best enjoyed after toasting for that perfect crunch and soft nutty filling). Alternatively, try the crumbly muesli cookie that goes wild on nuts and dried fruits.

Beyond the pies and tarts, the Cheese Sausage Roll $3.80 deserves mention as the butter-scented pastry tissues crackles at every bite; definitely a pleasure to pluck apart.

The Cheese stick is unequivocally successful too. When pieces are torn off, the elastic interior remains fused to the crunchy outer layers; a sign of a transcendently good pastry redolent with cheese.

Pulling back to the story of the modest pies which cost $4.90 for regular ones and $3 for mini ones, they are considerably value-for-money and fill you up easily. Stick to the savoury pies and you'll most likely be smiling like the smiley face on the pies.

Pie Face Bakery Café Singapore

313 Somerset B3-10 Singapore 238935
10am-10pm daily
(Opening soon) Bugis Village
249 Victoria St Singapore 188034
10am-10pm daily

https://www.facebook.com/piefacesingapore

Special thanks to Natasha for the invite

Do you know that there is a new F&B space called Parkland Green in East Coast Park? Besides familiar shops like Starbucks or St Marc Cafe, Atmosphere Bistro, a new Western bistro by the same team behind Shin Sapporo Ramen has also recently opened its doors serving comfort food like burgers, pizzas, fries and even brunches on weekends.

Perhaps just less than a month into their opening, the food may need more time to be fine-tuned but there are few potentially promising dishes out there. Pizza is a balancing act of getting the crust and filling right. On the Squid Ink Pizza $20.80, the thin crust was not exactly crunchy but one need not steer clear away from it totally as the combination of squid ink base and mozarella cheese was quite delicious. If you like some additional entertainment besides the football screenings on the giant LED screen, there is the Flaming Pizza which may ignite your senses. Meanwhile, the Caesar Salad would foil the plan of eating clean and healthy as the dressing was gloppy with an unpleasant acetic taste.

The beautifully browned Baby Back Ribs ($19.80) fell short of expectations as the grilling seemed to have gone a little awry, resulting in slightly charred bits and excess liquid evaporation from the meat. Otherwise, these could have really been fall-of-the-bone tender and flavourful ribs with bursts of citrusy tangs.

Meanwhile, the dryness and seasoning might diminish the amount of sway of this humongous Atmosphere Burger ($19.80). But at the same time, the collective power of three patties (turkey, chicken, pork) still has weight, literally and most likely to be the talk of the table. Worthy of mention was the sesame charcoal bun that was very fluffy and fragrant, enhanced by subtle truffle scents emerging from the moistened inner surface. Besides, as similar to the baby ribs platter, there are tasty side nibbles like fries and coleslaw to nurse the feelings.

If you accidentally browse into the desserts section while placing your e-order on the iPad, don't be too excited to pick the "rainbow" cake, which is more likely to satisfy the visual voyeurism. Instead, you might want to consider the red velvet cake here ($6.80) whose deep-crimson layers were moist and not overly sweet, or the crowd-pleasing molten chocolate lava cake ($11.80).

According to the concept of "Two Atmosphere, one space", the place is designed to attract families during the day and a more adult crowd at night. Those who are not driving after drinking might be interested to hop on the beer-slushie trend for the Calpis Frozen Beer, alongside savoury bites like the Spam Fries ($7.80) and Escargots ($10.80). Or go for the Heinekein or Erdinger white draft beers at promotional price of $30 for 3 pints. At this bistro, it is all about the "atmosphere".

Atmosphere Bistro

920 East Coast Parkway #01-25/26/27 S(449875)

http://atmosphere-bistro.com.sg/

Special thanks to Cynthia for hosting the dinner

If you happen to be in the Shinjuku Area, do make a detour to BAKE by Kinotoya. This super popular Sapporo cheese tart brand has finally opened its first shop in Tokyo! I always wanted to try its cheese tarts at the Hokkaido fairs in Tokyo but they are always sold in box of 6. Now they can be bought individually at 200yen each or SGD2.15.....$2.15???? so cheap!!

Now let me rave a little about this golden cheese tart. Be it hot or chilled, the tart cracks into a pool of not gooey, but very tender and cream cheese layer. The ratio of pastry to filling is also spot-on. The secret to the awesome deliciousness? A blend of 3 different cheese and a touch of salt to string all the Hokkaido prized dairy ingredients into one.

Another well-know industry secret is that the pastry base and the cheese is baked separately, meaning double baked-- a key to a perfect tart. In addition, the"Just-in-Time" concept implies that the tarts are produced in small batches regularly in the kitchen so that customers can enjoy the pastry at its prime condition, fresh and hot from the oven.

The point is that one really ought to try this. Not that there is a lack of similarities (similar cheese tart by Boulmich Tokyo) but this is a legendary one (just like Mouth's Liu Sha Bao) that is widely embraced the hearts of locals. I doubt you will have a difficult time locating the shop as the aroma of cheese and butter draws you miles away. Good news is that you don't have to beat the crowd to get a slice of this cheesy dream and a new outlet is now opened at Jiyugaoka.

BAKE

Lumine Est 1F, 3-38-1 Shinjuku, Shinjuku-ku, Tokyo 160-0022

Nearest station Shinjuku

Tel 03-5925-8170

11am-10pm (Sat, Sun and public holidays 10:30am-10pm)

Jiyugaoka Outlet:

1-31-10, Jiyugaoka Meguro-ku, Tokyo 152-0035

11am-8pm

Access Map: http://www.bake.co.jp/

https://www.facebook.com/cheesetartbake

Just right next to Maxwell Hawker Centre is Foodology Fresh, a gourmet deli place that adds to the list of healthy eating places in this increasingly health-conscious urban landscape. Push open the door, get a tray, and start assembling your lunch from the extensive menu of soups, salads, sandwiches and even desserts. How does a sugar-free Sun dried Tomato and Mozzarella muffin sounds?

Everything here is self-service and one can even take advantage of the microwave--a great modern invention to get the food proper at the right temperature as having chilled food after sitting for long hours in an igloo-like office can be rather upsetting. Alternatively, one can also request to heat up the food with an oven.

There is no free lunch but there are plenty of "free" options--meat-free, sugar-free, lactose-free, gluten-free and Trans fat-free food. I am no nutritionist but my gut instincts tell me that the Brown Rice & Promegranate $7.50 (pic below) is the healthiest since it amazingly fulfills all the above criteria.

From the sandwiches selection, the fillings are pretty standard (roasted chicken avocado, multigrain tuna, roasted vegetable and cheese), but it's the croissant that separates this from the crowd. That delightful crunch from the golden crust as you take a bite brings the whole thing together, but first one needs to toast it up.

For a full-fledged menu, add $3 to the mains of salad/sandwich/wrap to get a quiche, muffin or a bowl of soup. The mushroom and pumpkin soup is especially worth savouring, though they could go lighter on the salt. I enjoyed the man-sized wrap of Smoked Salmon & Avocado as the smoked salmon always go well with cream cheese and sour capers. But for a meaty and full-flavoured option, look out for theChilli con Carne.

The quiches, dessert pies and pastries are definitely the least healthiest food there but no harm indulging in one or two. Instead of the Apple Crumble, Summerberry Yoghurt or Lemon Tart, I prefer the Mascarpone Creme Brûlée Tart as it was close to my favourite Tiramisu. The dust of cocoa powder imparted a subtle bitterness which made this not overwhelming rich and sweet. All the chilled tart-based desserts might not deliver that perfectly pert shell or flavour but decent for the price of $5.80.

But the most stirring moments came from something that I often overlooked, the muffins. Each one is dense and filling but every bite proves to be unyieldingly tender. The savoury muffins are a batch of curious specialties, amongst which the Feta Cheese and Olive ($4.80) caught my eye. The bold duo produced the most distinctive flavour, as indicative from its intensely orange interior, but carefully-balanced and won't intimidate you after the first bite. The Banana Walnut ($3.80), less rich than an average banana bread, is slightly honeyed with a subtle nutty aroma. An ideal wake-me-up, best enjoyed warm on a sleepy working morning with a cuppa hazelnut latte.

Foodology Fresh @ The URA Centre

45 Maxwell Road #01-02, Singapore 069118

Monday to Friday 8am – 6pm
www.facebook.com/foodologyfresh

Special thanks to Jaslyn

Sushi, ramen, Tonkatsu, soba....how many people actually eat Oyakodon when they visit Tokyo? Well, I hope more people can try the Oyakodon here since it's SUPER good.

I've come across quite a few good ones but Torishige is going to reign the throne until I find the next better one. Torishige is another tori specialist that started from Shimbashi. The Oyako Jyu is only available during lunch until 3pm. During my visit, there was the limited 30 sets SHIO-Koji Oyako Jyu so I ordered it since its the same price at ¥1800.

¥1800 for an Oyakodon might not be cheap but neither is this the most expensive Oyakodon I know. Anyway, it's not simply love at first sight with the beautiful orange egg yolk. The fragrant of char-grilled chicken wafts through the nostrils before you place it into your mouth.

Steamed Dashi Spinach

The Aizu Jidori (会津地鶏) is a breed from Fukushima that has been around for more than 450 years. The meat is tenderized with Shio Koji( fermented rice malt), which not only makes the flesh tender and also imparts flavour just like how miso marinades work. Simply fantastic.

They say this is "assari" (light) but i beg to differ because it's SO flavorful. Even the pool of runny eggs is masterfully cooked and well-seasoned, unlike some Oyakodon which simply scramble everything and dump it onto the rice. This is a mark of perfection.and I can't help but declare that the original inventor of Oyakodon, Tamahide, is officially defeated.

Torishige 鶏繁
Daimaru Tokyo 12F
1-9-1 Marunouchi Chiyoda Ku, Tokyo
Lunch 11am-3pm Dinner: 5pm-11pm
Japanese Menu only
http://www.torishige.com/index.html
Click here for Facebook Page

This is not your Man vs Food show.

It's the Morgansfield's Christmas Platter ($149.90++) that contains more than enough meat to probably last an individual till the next Christmas. But the good thing is that you don't have to beat the clock to finish this; neither do you have to embark on a solo meat conquest as this can be shared theoretically with 4-5 pax, or realistically speaking, even 6 or more.

Sourced from Spain, Morganfield's showpiece sticky bones have been updated with a seasonal festive touch by tempering it with some American Rogue Hazelnut Nectar. The result is a rich, shiny, dark brown caramelized glaze and the meat underneath has a lovely smoky quality. The best part is the slighty charred crust that has such a smooth malty taste that keeps me nibbling on the crispy edges.

Bathed in a reddish hue, the Cranberry Sticky Bones didn't taste as fruity as expected but the bits of cranberry sweetened the deal. The meat turned out to be more moist than the Hazelnut beer, with bits of fat tucked incongruently between layers.

I sometimes wonder why restaurants like to serve turkey and not the turkey drumsticks? These two massive Smoked Turkey legs, like a miniature monolith on the plate, has a great chewy texture that makes you want to gnaw all the way down, leaving the bone bare. But I was particularly drawn to the Ham as the mildly sweet juicy honey glaze makes the meat even more appealing to the tastebuds.

There was plenty more to discover on the plate with four beautiful bouncy sausages that reclined lazily on each other. Spicy Italian, Cheese, German Pork, each has a character on its own but the Cheese sausage grabbed the attention with delectably gooey cheese spurting out at the instant cut of the knife.

White Xmas Sangria $16.90++ & Red X'mas Cooler $8.90++

Non-carnivores need not avert your eyes from the plate as there are plenty of greens to balance the plate; soft caramelized onions, steamed carrots, long beans, roasted potato. The Signature cornbread, a crumbly sweet corn muffin with crusty top, fully qualifies as a delicious pre-dessert snack or maybe even as a dessert for some.

Add another $9.90 to round off your meal with a Peach Cobbler. Buried beneath a snowball of vanilla ice cream, the mushy cooked-down summer fruits fortified by the buttery crumbs were high in sugar concentration but sometimes desired after an intensely meaty course.

Besides the Christmas platter, there is the assorted basket of tender popcorn pork, bratwurst sausages and the beer-candied bacon ($15.90++). The latter tastes exactly like the Chinese bak kwa and makes such moreish bites that one may contemplate ordering just a plate of that for $8.90.

Christmas or not, there is always good reason to come for Morganfield's honest-to-goodness sticky bones because the quality still stays consistent as my previous visit. And, my nostrils confirmed this as soon as the meat platter made its entrance on the table, it’s great.

Morganfield's Singapore

Suntec City, 3 Temasek Boulevard, Tower 4, #01-645, S038983

(Next to Promenade MRT)

Sun - Thur 11am - 11pm

Fri, Sat, eve of PH 11am-midnight

www.morganfields.com.sg

Christmas Stickybones are also available as ala carte from now till 28 Dec 2014

10% early bird discount for confirmed takeaway/delivery orders by 30 Nov

Click here for promotion details

Special thanks to Morganfield's SG

If you think that Sichuan noodles is all about spicy minced meat paste on top of dry dan-dan noodles, then you got to try the authentic version at Chinese kitchen of halal-certified buffet restaurant Straits Kitchen. Chef Patrick Pan from Xi-an, China celebrates the culinary heritage of his roots by introducing two types of Sichuan noodles that would definitely transform the stereotypical image of Sichuan cuisine.

Dan Dan Mian aka Peddler's Noodles

Taking a subtle approach to the dan dan mian, Chef Pan whips out a soupy version that is blended with peanut paste which gives it a very pleasant aroma. Dip the spoon into the sea of the reddish broth without the wavy noodles and one will haul up a mound of dried peppercorn, sesame seeds, spring onions--all the necessary ingredients that makes this bowl particularly rich and flavour duck. Contrary to its fiery outlooks, the noodles only carries a faint fugitive heat, stimulating my craving for some chilli padi.

Dao Xiao Mian (Knife-shaved noodles)

Meanwhile, I was fully impressed by how Chef Pan managed to allow the flavors of the components; cumin, star anise, homemade Sichuan Chilli oil, peppercorns, Japanese leeks and Chinese parsley to shine through without overpowering one another. Pairing this clean broth with pleasantly chewy knife-shaved noodles makes for a surprisingly refreshingly bite. A less herby and salty version of a Vietnam Beef Pho with some ridiculously soft 5-hour slowed braised Australian beef shank.

I would have slurped down the two bowls of MSG-free broth if there weren't so many other temptations around. Given that this Sichuan Promotion is part of the weekday buffet at Straits Kitchen, one has no reason to leave without trying all the uniquely Singaporean dishes that are constantly whipped out from the theatrical show kitchens.

Char Kway Teow, Laksa, Roasted Duck, Fried Tang Hoon, Nasi Goreng, Hainanese Chicken Rice, Chilli Crab, Carrot Cake.......the tantalizing mix of aroma that emanates the air whets up the appetite no less than the street food. But since buffet is a kind of strategic feasting, I made a bee-line to the Indian section.

The ten pots of glistening curries and Indian kebabs that hugged closely to each other left me dumbfounded. Instead of the saggy roti prata, pick a few pieces of the puffy crusty naan prepared fresh from the tandoor oven to go with the spicy gravy.

Butter chicken, tofu curry, mashed eggplants curry, chicken tikka, mutton kebab, seafood masala, button mushrooms, onion chutneys...I could not care less about what my naan was mopping up because everything was truly delicious.

At the other end of the restaurant is the Peranakan and Grill Section where one catches smoky flames coming from the hot grills with fresh seafood rested atop. The Beef Rendang is tender and not too dry while Prawn Nenas (above pic) is bright and tangy with sweet pineapple chunks tossed in grated coconuts, chilli, vinegar, onions and prawns. If you like your Buah Keluak, there is plenty of this delicacy scooped freshly from the nuts in the condiments area, alongside homemade chincalok and sweet shallot sauce.

Do save some stomach space for the desserts; not the Peranakan Kuehs nor cold desserts like chendol or ice kachang but the ICE CREAM. MUST TRY. I've had the ice cream made by the pastry team of Grand Hyatt several times and it has never failed to deliver that consistently creamy quality.

Just like the Fennel Ice cream that will be available on the ala carte menu at Mezze 9 this Christmas, the Horlick flavour has that distinctive slightly sticky texture that rolls smoothly on the tongue. So unforgettable that I'll be back for the Durian and Coconut flavour next time!

Anthony Bourdain may have drawn foreign tourists to Straits Kitchen but this place is equally packed with locals even on a weekday. Sure anot? How authentic can the food here be? I am no street food expert so I can't guarantee the authenticity. However, my advice is to head straight for the Indian and Peranakan cuisine. And with the ongoing slurp-worthy Sichuan Noodles promotion, the time is ripe for a visit.

Sichuan Noodle Specialties in Straits Kitchen @ Grand Hyatt SG
10 Scotts Road, S228211

Now till 12 DECEMBER 2014

Buffet Lunch (inclusive of selected juices)

Monday to Friday: 12pm – 2:30pm

Price:SGD45++ (adult) , SGD25++ (child)

Buffet Dinner

Mon-Fri: 6:30pm – 10:30pm

Price:SGD55++ (adult) SGD30++ (child)
Website here
For reservations: +65 6732 1234, email straitskitchen.sg@hyatt.com
or book online here

When it comes to taiyaki, I only looked out for one thing-the pastry skin. I don't expect it to be as thin and crispy like a wafer. I'm contented as long as it's not soggy and stale. The filling is always very sweet, so no point debating about the sweetness.

Perhaps due to having too many mediocre taiyaki in the past, I was simply amazed and delighted when I found Narutoshi Taiyaki. This shop stresses on the concept of "Tennen Taiyaki" (natural taiyaki), which means that the taiyaki is made using the method of 一丁焼き (icchouyaki) .

Each taiyaki is made on individual 2-kg fish-shape heavy iron cast and slowly grilled by rotating the casts several times. Yes...2kg!! Looks simple from the outside but who would have thought it would be such a laborious affair?

Hence, this churns out significantly fewer taiyaki than typical taiyaki shops that fills 20-30 moulds in one single iron cast, cover and wait for them to be cooked without flipping.

The result is an unbelievably thin yet fluffy pancake skin that is bursting with rich, sweet filling. I had the Naruto sweet potato instead of Kuroan red bean (黒あん）because Naruto (a city located in Tokushima Prefecture) is famous for its Satsumaimo.

It now has several outlets all over Japan and thus it is very convenient to try it.

On the other hand, there is another taiyaki shop called Ajisaki located at a corner of Seibu Ikebukuro depachika that seem quite popular especially during weekend. I have been eyeing at the regular matchataiyaki because matcha is used not in the filling but in dough.

Finally, I had the chance to try it but it was a major disappointment. It had committed a major yet common mistake of taiyaki --Too thick dough with too little filling. The seasonal Matcha with Red Bean and Warabi mochi was slightly better, but still no way in comparison to Croissant Taiyaki or Narutoshi Taiyaki.

Narutoshi Taiyaki　鳴門鯛焼本舗　(HIGHLY RECOMMENDED)
Tokyo outlets in Takadanobaba, Kanda areas
Other nationwide outlets in Osaka, Hyogo, Kyoto, Kobe

http://www.taiyaki.co.jp/menu.html

Ajisaki Taiyaki 味咲き

Seibu Ikebukuro Department B1

Direct access from JR Ikebukuro Station

Daily 10am-9pm (Sun: 10am-8pm)

Map and details here

Photo courtesy of Four Seasons SG

Get ready to pack on the pounds with the newly launched Mezze Dinner buffet at One-Ninety in Orchard. This latest instalment features a main course and buffet spread of appetizers and desserts at an unbelievable price of only $58++!! Buffet sounds highly inviting but the showpiece is the main course that comprises a selection of wood-fired steaks and seafood, grilled over apple wood at more than 200 degrees Celsius in temperature.

Some of the mains require additional charges but they are very worth the extra bucks. Take for example the Rack of Lamb from Australia that truly exemplifies the skills of Chef Owen who is a master at handling tricky cuts. The marinade is nothing fancy, but the meat is superbly succulent and tender, as if I was slicing a raw eggplant.

Rangers Valley Wagyu Rump

Perfectly seasoned and grilled, the flesh of the Rangers Valley Wagyu Rump is rosy pink and each chew releases mouthful of flavourful beefy juices. On the other hand, the Red Label Organic Salmon Tranche turned out to be a huge fish mammoth, bearing the grilled marks after being slapped on the blistering grill. It could shine more with some dash of salt as the citrusyyuzu velouté sauce easily masked the original taste. I wonder how the other fish--Mediterranean Sea Bass tastes but it seems like the red meats are the forte.

Highlights from the cocktails: Singapore Sangria (a signature exclusive cocktail with addition of Asian fruits such as dragonfruit, star fruit and lychee liquor), Wasabi Martini, Lemon Mojito

Wine lovers will be in good hands as there is a series of cocktails curated by Head Bartender Sebastian Vaquez to complement the meats.The booze intensity is clearly quite high as even wine lovers squealed at the initial sips.

From the appetizer table, there is a wide spread of salads, primed cured meats and seafood that are reflective of Italian and Mediterranean influences. Smartly zipped up with subtly sweet thai dressing, the cold lobsters were undoubtedly the hot favourite of many but my eyes and hands maneuvered naturally towards the pot of hummus and tahini. Yes, it was so smooth and moreish that I dunked some onto the crackers which I sneakily smuggled from the cheese platter.

There isn't many things that can taste better than a super creamy, oozing Italian bread, except when the mascarpone filling is truffed. Like a posh "pizza", this Truffle Foccacia is a MUST-TRY from the ala carte menu and I'm glad it's no longer the sole privilege treat to the VIPs. Cheers to this one.

As with every meal, I cannot forget what is arguably the most important part to me: desserts.Helmed by Pastry Chef Yoshihide who was previously from Four Seasons Tokyo Marunouchi, there is a touch of zen on the delicately soft petit mousse cakes. Some were too sweet but the Blueberry Crumble Mousse Cake got me obsessed with the sweet and salt coming through every lick.

The pastry team seems to know the cacao bean very well as the chocolate treats were clearly the jewels of the dessert table. They were so decadent that one would be forgiving towards the slightly chewy over-chewy macarons. Sparkling like a bar of gold, the well-tempered Chocolate Yuzu Tart doesn't hit one in the face with a sharp citrus taste but it crawls in gradually towards the centre of the tart.

There is a gorgeous dark chocolate ganache cake topped with raspberries but it could not surpass the supremacy of the Hazelnut Royaltine. This signature cake of Four Seasons lives up to its reputation with a satisfyingly thick and crunchy feuilettine. Probably a seasonal Italian inspiration, the "chocolate salami" is another dessert snack with its rewarding crumbliness and incorporation of salt that cuts through the cookie beautifully. Even "mainstream" desserts such as mixed berry crumble with buttery rocky-road chunks or the cloud-like bitter Chocolate pot de Crème stood notches above the rest.

Signature Hazelnut Royaltine

(Clockwise from top) Hazelnut Linzer Torte, Chocolate Salami, Pear and Berries Crumble, Macarons

Photo courtesy of Four Seasons SG

At a very reasonal price of $58, the Mezze dinner here goes beyond the sophisticated meal experience by creating a very welcoming, intimate ambience as if one is dining at home without feeling rushed or disturbed by loud, noisy conversations. Located just right next to the kitchen is the Chef Table which can seat up to 14 guests, making it a highly suitable option to host gatherings with your family and friends.

But ultimately, it's all about the food. Driven by the philosophy of freshness and seasonality, there is of course one big catch: the menu changes all the time, so the yummy lobsters or chocolate yuzu tart might not appear on the buffet table on your visit. No worries, everything here is first rate.

Enjoy 20% off the price of $58 from now till 20th December 2014!

Mezze Dinner Buffet at One-Ninety Four Seasons Singapore

For reservations, book online here or call

190 Orchard Boulevard S'pore 248646

6.30pm-10.30pm

http://www.fourseasons.com/singapore/dining/restaurants/one_ninety/

Special thanks to Four Seasons SG

Located amidst the high-end commercial district of Roppongi Hills, Creme de la Creme stands out with the unique pure white-wash exterior. This takeaway-only cream puff specialty shop originates from Kyoto and this only outlet in Tokyo opened in April 2013.

What makes this cream puff shop special is the Wafuflavours and not choux pastry. Besides this Matcha Eclair, there is the white miso paste eclair.

Shaped like a caterpillar, one experience the slight astringent matcha flavour that is lightened with fresh cream in every mouthful. The choux pastry is not too bad, just like the rabbit cream puffs fromNicolas in Ginza, but nothing of astounding intricacy.

Plain, Chocolate, Matcha, Raspberry, Custard.

These 5 little "dragon balls", dainty-looking but powerful on taste. Instead of the familiar custard cream, each ball unleased thick, dense filling because the custard base has been blended with traditional bean paste. Hence, their puny sizes are a good thing.

Look out for seasonal specials, like this Fruit Baton Choux (¥696) that comprises fresh tomato custard cream, tomato whipped cream, orange, blackberry and juicy sweet marinated tomato.

It was created as part of an art exhibition that was ongoing at Roppingi Hills Mori Tower. In fact, everytime there is a special art event, Roppongi Hills will rope in all the restaurants to create a list special food dishes to attract gourmet afficionados. Good marketing strategy I say, since eating is much a form of art just as art is a form of eating.

Alternatively, catch the fruits when they are in season by having the Melon Baton Choux (¥561)

If you would like to pack something back on your trip, get the Choucre (available in chocolate). It is an example of A + B=C, or how the Japanese likes to play with their products. Think Chocolate Ramen. A fusion of choux cream and financier cake, it was meant to be reheated to let the volatile lava gushed out when you bite through it. Well, I tried both ways, hot and at room temperatue. I overheated the cake and the oil separated from the chocolate ganache.

Want to find a nice cooling place to enjoy your treats? There are plenty of outdoor benches outside the shop. Chop a good spot and you can eat your Kyoto Cream Puff and view Tokyo Tower in front of you.

Creme De La Crème
(No English Menu)

Roppongi Hills (Takeaway) Outlet

http://www.cremedelacreme.co.jp/

Kyoto Main Outlet

604-0682 Kyoto-shi, Nakagyo-ku, Karasuma Takeyamachi, Shoshoicho, 225

1F Shop Mon-Sat 10am-8pm Sun/PH 10am -6pm

2F Cafe 11.30am-6pm

Check out my facebookpage for the latest updates!

I never hold any good impression of rainbow cakes but I must confessed Medz's version is so far the best rainbow cake I have. And what could be a more colorful cake than the thing itself when it is dressed up with chocolate ganache to look like a Christmas log cake.

Shaped in a rectangular form, the 1.2kg festive rainbow cake ($46.90++)distinguishes itself from the mediocre ones with the superbly moist sponge layers constituted of fine-textured particles, a far cry from those dry stale versions with big pockets.

Thankfully, they did not take the shortcut of drenching the layers with too much sugar syrup or clogged it with too much distasteful buttercream. Though food coloring can't be totally absent in the construction process, each layer is highlighted with a different flavour. I could taste orange, blueberry, peppermint, but not the cream cheese, caramel, chocolate chips and almond. But at least the effort is there. No wonder it has been voted the best rainbow cake by 8days.

Staying rooted in tradition, there is also the Chocolate Yule Log Cake ($43.90++), whose chocolate sponge is as moist as the layers in the rainbow cake. This 100% Callebaut dark chocolate would be a decadent, perfect classic treat if the chocolate pearls enrobed in the chocolate cream had not lost the desired crunch.

The savoury selection of Medz"Warm Gifts from the Heart" Christmas menu includes the Mediterranean Spice Infused Whole Turkey ($118) which is on par with the rising quality of christmas turkeys in recent years. However, it was challenging to identify any spice redolence or tackle the sinewy Foie Gras and Chestnut Stuffing.

Oven-roasted Pork Knuckle

Pork Roulade

Disappointingly, the skin of both the oven-roasted Pork Knuckle ($68++/1.5kg) and Provencal herbs Pork Roulade ($68++/1.2kg) were less than crispy and required quite a fair bit of chewing. Nonetheless, the pork roulade was especially delightful as the plump mini raisins cuts through the garlicky robust flavoured filling beautifully.

There are plenty of other desserts made in-house by the pastry team; red velvet, strawberry sweetheart, hazelnut feuilettine, waffles, chocolate souffle and chocolate lava cake but nothing could be better than it's festive rainbow cake for a jolly merry X'mas!

Medz

Millenia Walk

9 Raffles Boulevard

11.30am-11.30pm Daily

For promotion & outlet details: http://www.medzs.com.sg/

Click here for X'mas goodies catalogue

Special thanks to Medz

In collaboration with the movie Horrible Bosses 2, Miam Miam, the French Japanese fine casual cafe kitchen, has come up with the "Miam Miam My Best Boss Meal" set meal at $22.90 (up to $28.90++) featuring its Signature Miam Miam Spaghetti alongside a drink (MM premium coffee/Earl Grey Tea) and French Salad till end of November.

There is more reason to try this other than the attractive pricing because it was fuss-free yet so tasty that it kept our spirits flagging. Each portion of raw pasta is measured to 110g and cooked exactly for 7.5minutes to achieve that perfect al dente bite.

However, I doubt the science is what makes this dish a success. Like a typical Japanese wafu pasta, the cream is kept to a minimum or literally non existent. But when French butter, onion, shoyu and some secret broth is reduced in a right way and tossed with sausages, spinach and bacon, the dish ($16.80++) turned out brilliant, better than it should be for what went into it.

Interestingly, the Riz Noir ($16.50++) which resembled a Spanish squid ink paella, is made with Hokkaido's top gradeikasumi powder. The grains had a delectable firm chewy bites and garlicky flavour, though the scrambled eggs were far from the soft runny Japanese style omelette. Meanwhile, it was the opposite situation for the Souffle de Nuage ($17.50++); slightly clumpy glutinous rice-like tomato grains that are cleverly masqueraded beneath the golden and cheesy tasting whipped eggs.

For the sweets, french toasts ($10.80++) with their irresistible buttery aroma are probably the best morning call one like to receive but these stiff, slightly dry brioche deprived of the moist eggyflavour seems to lack a bit of that charm.

Matcha desserts such as matcha parfait ($11.80++) or matcha souffle($11.80++) are made with top grade matcha powder from Japan but unfortunately the taste did not come forth.

However, the Varlhona chocolate soufflé ($13.80++) was excellent. Though it did not rise tall and high as I imagined, this dense baked chocolate dessert has a delicious molten center achieved by precise execution of oven time and the bonus drizzle of chocolate sauce on top. Do place the order early as it takes up to 20-25 minutes to prepare.

From 1st to 18th December, you stand to enjoy a free matcha soft serve, matcha souffle, Miam Miam spaghetti or a pair of horrible boss movie passes with every minimum spending of $80 in the INSTANT SURE WIN lucky dip. Also, you may want to check out their facebook campaign at https://www.facebook.com/miam.sg to win $50 worth of MM vouchers.

Miam Miam

Bugis Junction #02-14

200 Victoria Street S188021

Westgate #01-21/22

3 Gateway Drive S608532

Mon-Fri 11.30am-10pm

11.30am-10pm

More promotion details on https://www.facebook.com/miam.sg

http://miam.sg/

Special thanks to Miam SG

Tucked in the corner of Jalan Besar is a newly opened stall with a signboard that says "Thai No. 1 Wanton Noodles and Pig Trotters". Helmed by a Thai chef, this place has barely opened for less than a month but some pictures on its facebook page look promising. My pick is none other than the signature Thai Tom Yum Baa Mee ($5) which was astoundingly tasty and addictive.
Topped with a colorful mixed ofgarlic, peanuts, dried chilli, whole black pepper and some unidentified crispy elements, the thin strands of Thai egg noodle are fired up aggressively with a pool of tom yam sauce that comes from the same tom yam soup base for the soupy version. The fried pork lard was in short supply and the char siew was dry and flavourless. But this was not a huge problem since there were some unexpected crunchy chyepoh and the noodles were consistently light, springy without clumping together.

The soupy version ($5) was slightly disappointing as the broth was sweeter than spicy; nothing much reminiscent of the robust and perky Tom Yum Goong.

For the non-spicy eaters, there are the original Thai Wanton Mee ($4.50) and the Pork Trotters Noodles ($5). Both were quite bland but the Wanton Mee had a tantalizing aroma of pork oil. Good thing that there is always a bottle of fish sauce standing by on every table.

Pork Trotters Noodles ($5)

Every order of noodles (except the Pork Trotters noodles) come with 3 plump meaty wantons, with a skin that was soft and melting. They were so tasty that we ordered an additional bowl of Tom Yam Wanton Soup ($6/10pcs)

Another highly recommended item is the Kaa Moo aka pork trotters. We had the platter ($6) that comes with pig intestines, trotter skin and braised eggs.

Compare to the traditionally rich Taiwan-style braised gravy, the sauce is significantly milder and the meat is uncompromisingly soft. Purists who swear by the authentic sweet Thai version may want to add more sugar from the condiments on the table but I was thankful that this dish was customized to suit local palates.

At the end of the day, nothing is as memorable as the terrific bowl of Tom Yam Wanton Mee Dry. It was definitely spicier than expected but this is a good thing. As old habits doesn't die out fast, I tossed more chilli flakes into my bowl and continued slurping happily right till the very last bits.

BaaMee Bangkok

45 Syed Alwi Road Singapore 207636

Daily 10am-10pm

No GST or Service Charge

https://www.facebook.com/BaaMeeBKK

Start the season countdown at Crowne Plaza Changi Airport with its hearty festive takeaways and delicious Christmas feasts at Azur Restaurant. The highlight of the yuletide dinner is none other than the Festive Baked Turkey with Angelica Root ($ 165 +), a unique creation by Chef Andrew who likes to infuse an oriental touch to Western cuisine and vice versa.

Rubbed with Angelica Root powder, this massive 5-kg turkey is probably the most nourishing version I've ever had. Cross pollinated with ingredients such as sweet corns, preserved Mei Cai and Chinese blood sausage, this golden fat bird tastes even more marvelous than many classic roasts here. Moist, succulent and not overly seasoned, the white meat is enlivened with sweet cranberry-orange marmalade sauce.

Fusion cooking here never quite lapsed into outlandishness as the Sweet Potato Marshmallow Gratin proved another experimental success. The melted marshmallow coated the soft, mushy sweet potatoes with a pleasant sticky sweetness without making the overall dish too sugary. I thought this serves as an ideal pre-dessert, dessert or even a warm starter for the buffet.

Another surprise was the Pan-Seared Scallops which might looked like those steamed garlic versions typically served at Chinese dining restaurants. Cushioned with butternut squash and arugula salad, the warm tender scallop surprised me pleasantly with an unexpected tangy vinegary sauce.

If you can afford to splurge, the Prime Rib Eye of Beef $ 255 ++ will impress the crowd with its delicious simplicity. My best memories of beef are those with only a magical touch of salt and this is no exception, perhaps even better with the aromatic truffle salt. Seasoned with Provençal herbs, the meat is already sufficiently flavorful without the need for the Pommery mustard sauce.

Buttered winter vegetables

For some greens to alleviate the sinful feasting, the Apple with Pomegranate salad is a good option. Tossed with onions, crushed pecan nuts, the refreshing fruity taste of the green apples has a light touch of savouriness coming from the blue cheese dressing, reminding me of how my family used to dip pineapples into soy sauce. For a salad with a robust profile, try the Chopped Salad with Smoked Turkey Ham and Cheddar Cheese. I particularly enjoyed the Buttered winter vegetables because they are served warm and seasonal greens like celeriac and parsnip are truly rare to come by.

The Yuzu log cake ($62++) is composed on a smooth buttery Varlhona Dulce mousse which tasted unexpectedly light since it was inspired from milk jam, but I am contented with the sweetness and the subtly bitter yuzu gelee. Nonetheless, the hazelnut dacquoise was in a bit of excess compared to the thin feuilettine rested atop that delivered very little crunch.

Dig deep into the wobbly Eggnog Pannacotta and one will discover a pool of dark golden caramel sauce that is spiked with Martell brandy. Every mouthful is magically light, creamy without being too rich or boozy, with subtle waves of lemongrass fragrance that envelops the palates.

Besides the traditional sweets, the upsized Ispahan Macaron ($62++) will join in the celebration this year but you can get this at $6.50++ alongside with 3 other special X'mas edition gateau in a set for just $20++

These pastries by Executive Chef KC are highly recommended because they are truly impressive works of textures and flavours. The Hazelnut Napoleon ($4.50++) is not as complicated as the French patisseries but the puff pastry maintains a fresh crunch even till the next day. Something that is much innovative than a boring cakepop is this Chocolate Macaron Lollipop which has a soft gooey salted caramel center. There is plenty of crunch from the chocolate pearls and the macaron shells are just as ideally crisp-chewy like the Ispahan macaron. The Blackforest ($4.50+) looks conspicuous familiar but the cracking simplicity of the chocolate shell belies a moist tender heart of textures in the chocolate sponge and oozing Kirsch liquid from the plump sour cherries.

The holiday season means different things to different people. To me, it's about feasting and traveling. If you are heading to the airport for some reasons, why not make a detour at Azur Restaurant? There is plenty of delicious festive treats awaiting you there!

Festive Buffet at Azur (from 15 Dec) & Festive Takeaways (from 1 Dec)
Crowne Plaza Changi Airport
For reservation, please call 6823 5354 or email azur.cpca@ihg.com.
More info on www.crowneplazadining.com.

Festive Buffet at Azur (15 December – 31 December 2014)

Christmas Day Brunch (25 December 2014)

Adult $ 60.00 ++ Child $ 30.00 ++

Christmas Eve Buffet Dinner (24 December 2014)

Adult $ 75.00 ++ Child $ 37.50 ++

Festive Buffet Lunch ( 15 – 19, 22 – 24, 26, 29 – 31 December 2014)

Adult $ 42.00 ++ Child $ 21.00 ++

Festive Weekend Brunch (20, 21, 27, 28 December 2014)

Adult $ 52.00 ++ Child $ 26.00 ++

Festive Buffet Dinner (15 – 23, 25 – 30 December 2014)

Adult $ 60.00 ++ Child $ 30.00 +

Special thanks to Crowne Plaza Changi Airport

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 Coursesis 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 gelatinousfugu skinhas 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

Hirezake

As a self-confessed coward who shy away from raw shirako (fish milt or sperm), I never expected myself to be attracted to fugushirako (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 thehirezake, 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

I have read slightly about Curry Times but never did I know that it is run by the our famous curry puff brand, Old Chang Kee. I have always enjoyed the Old Chang Kee's curry puffs more so than Mackenzie's or Rolina's, not because of the pastry skin but it's spicy curry filling with a fiery kick.

But do not expect the same degree of heatiness from the Signature Curry Chicken ($7.90) here. Designated as a healthier curry, this was made with fresh milk, not coconut milk. Yet the consistency is not lost, creamy and fragrant with spices. The tender flesh of the chicken drumstick added galore to simplicity, making this a comforting bowl to go with the traditional old-school Chinese "baguette".

In fact, one can have the curry along with rice or prata. I was impressed by the hand-pressed Prata, which is crispy, light and airy. I thought it heard the "Pa-Pa" sound just like its Chinese name 派派饼 as I teared apart the layers with ease. I wanted something sweet but the Butter and Sugar ($1.90) was not an ideal choice for the slab of butter disintegrated into a pool of yellow oil in few seconds, not quite different from eating prata with oil.

The Sambal Petai ($6.90) sets itself apart from the usual as one can taste the gritty bits of Hae Bee in the chilli paste. Perfect to go with a bowl of rice.

The Crispy Fish Cutlet Rice was delicious too; tender moist fish encased in a thin, golden-crisp shell. The curry is served separately in another bowl thus non-spicy eaters can dig in without worry.

The buns made freshly in house are perhaps the softest buns I've ever had. Struggling to carry the heavy filings, the dome-shaped virtually collapsed and lost its shape the moment it was split into halves to reveal the filling, an indication of delicateness and the sheer amount of filling. The curry version wasn't spicy too and the coconut version was aromatic but too sweet.

And the ending for a curry-licious meal? Traditionally Asian style desserts of chendol and bur bur cha cha.

Curry Times

Novena Square (Velocity) 238 Thomson Road, #02-33/34
Singapore 307683
T: +65 6354 3206
E: info@currytimes.com.sg
Opening Hours: 9am - 10pm daily
For other outlets and menu:http://www.currytimes.com.sg/

Instead of a traditional French afternoon tea, why not check out the oriental Chinese afternoon tea at Tian Fu Tea Room? From now till 31 January 2015, Si Chuan Dou Hua has partnered with Long Ming Xuan, the first bird's nest sommelier in Singapore that retail premium bird's nest tailored to customers' preferences, to come up with a luxurious Sparking Imperial High Tea.

Featuring nine delicately handcrafted dim sum paired along with a glass of sparkling wine and premium Chinese brew, the afternoon tea feels very much like enjoying a classical sonata with three movements.

香煎蟹肉卷 Pan-fried Crab Meat Puff

Steamed Dumpling with Minced Chicken and Bird's Nest 鸡肉金鱼燕窝饺

Xiao Long Bao in Superior Stock and Bird's Nest 小龙汤包燕窝

燕窝烧卖 Steamed Siew Mai with Bird's Nest

The first part of the afternoon tea comprises the familiar meat dumplings that are elevated with the thematic prized element--bird's nest. This very much mimics the the first movement of a sonata which sets the motif and catches the audience attention with fast-paced uprising rhythm.

From Xiu Mai to Xiao Long Bao, the silky dumplings were served from the steaming bamboo baskets shortly after another. One could not help but felt nervous and excited because they were best savoured piping hot while the smoke was still visible. The star ingredient didn't have much taste on its own, but it imparted light crunchy bites to the little purses of pork or chicken that dribbled meaty juices with each bite.

碧岭拾毛尖，潭底汲清泉，飘飘何所似，雪梅散人间

In the spirit of the afternoon tea, tea is no less emphasized here as the team takes a judicious approach in complementing the dishes with the right tea. To refresh the palates for the subsequent courses, we sipped dainty cups of 碧潭飘雪, a type of white floral tea belonging to the Jasmine Tea family that is harvested from Si Chuan Er Mei Shan. (according to Prof Baidu).

酸辣抄手 Boiled minced meat dumpling in sour and spicy stock

翡翠葱油面 Sichuan noodle with onion sauce

As we waltzed into the slow relaxing second movement Adagio, we encountered authentically Sichuan fare that represented the modulations of the theme. I loved the unabashedly spicy bowl of boiled minced meat dumplings that hit me with waves of mild sensational numbness. Plain as it seemed, the Sichuan noodles boasted an alluring aroma of shallot oil and went superbly with some drizzles of spicy meat dumpling broth.

燕窝冰汁梨 Chilled pear with bird's nest

The grand finale pulled everything seamlessly back to the theme with a nourishing bowl of chilled pear with bird's nest. Infused with sweet melodious notes from the double boiled pear, the dessert resonated in harmony with the 云南滇红 Yunnan Red Tea, a highly prized Pu-er tea often served to foreign delegates including British Queen Elizabeth when she visited Kunming.

Most certainly, a visit to Si Chuan Dou Hua would not be completed without having a bowl of its signature silky-smooth Beancurd that was still as delicious as my previous visit.

Other highlights include the Steamed Crystal Bird's Nest Seafoood Dumpling and Bird's Nest with Winter Melon. The menu changes every month so keep a lookout for new exciting dishes that are great for health and beauty. In this era where bird's nest is no longer a beauty nourishing delicacy solely for ladies, guys would definitely love this too!

One dines free with three accompanying for all UOB Cardmembers

Sparkling Imperial High Tea

Every Sat/Sun 2.30pm-6pm

Now till 31 Jan 2015 $38.80 per person

Tian Fu Tea Room

PARKROYAL on Beach Road

7500 Beach Road Singapore 199591

Tel: +65 6505 5724

PARKROYAL on Kitchener Road

Tel: +65 64263170

181, Kitchener Rd, Singapore 208593

TOP of UOB Plaza

80 Raffles Plaza #60-01

UOB Plaza 1, Singapore 048624

Tel: +65 6535 6006

www.sichuandouhua.com

Special thanks to Si Chuan Dou Hua

You are the dancing queen, young and sweet, only seventeen!

The musical song reverberated in this Geek cafe but it does not come from any hi-tech audio system but a gramophone. No manga, no anime, but technology gadgets....and cheesecakes. Alarmingly, the combination seems to work, because the cheesecakes are simply so delicious that you don't have to wait for the laptop to spoil and bring them here for repair in order to have the cheesecake. Just enter and have one.

Cat and the Fiddle, the brainchild of Daniel Tay (yes, Bakerzin), is a cheesecake online shop that sells more than 10 variety of whole cheesecakes at an affordable price from $19.90. They can be personalized and delivered after the next day. But in a bid to ride on the cafe culture and introduce the cheesecakes to the public, Daniel has decided to launch 11 permanent varieties (all except Mao Shan Wang Durian) in slices exclusively at this café!

Something that you would want to catch this season is the two christmas editions that are made with the Chocolate Cream Cheese and Spiced Gingerbread Crust. For something light yet boozy, the "Snowy X'mas" ($7.90)that has been implanted with brandied cherries, waits patiently to be devoured.

The "Have a Meowy X'mas" ($7.90) has a darker fudgy allure with dense brownie chunks. Apparently more popular with guys but I doubt it is difficult for ladies to polish this off.

Instead of the fruity flavours like strawberry, yuzu or lychee, we had the Carribean Surfari ($5.90). It was a sweet sugary work of assaultive pineapple tones accented lightly by coconut and rum. A little more acidity would brighten it up.

To balance off the cheese intensity, I had a cup of English tea which did not help as it was sugar-added. The Matcha latte ($6) is said to be prepared with milk and premium matcha powder from Japan without adding sugar but I'm still not convinced. Both the latte and French hot chocolate($6) could trim down the sweetness. Perhaps the artisanal hand-drip coffee brews will be a wiser option.

Tempting as it may be to do, I will not crown a ''best'' cake, but two personal favorites--Sicilian Wild Cats ($7.90) and Sweet & Smoky Taffy ($4.90). The former is theoretically not a cheesecake but wins with a lusciously creamy yet not cloying texture. Look it doesn't even have a crust! It's the familiar "cheese-cake" aka Tiramisu with generous dose of marsala and espresso concentrated mainly in the fat biscuit fingers. Cheesecake or not, you call the judge.

There isn't many salted caramel cheesecakes as delicious as the Sweet & Smoky Taffy in Singapore. Glazed with a brilliant caramel sheen like a dulcele Che spread, the silky mousse-like cheese layer may be a little off-putting for some but the mildly burnt aftertaste from this sweet-savoury pleasure is something that I can never get enough.

Cheesecakes are often one of those desserts that are thought of as unsophisticated. But cheesecake at its best is a perfect sweet--a smooth, creamy confection with only a hint of tart. And thankfully I've found them at Cat and the Fiddle.

Order your X'mas cheesecakes from 8 December at http://www.catandthefiddle.com/

All cheesecakes are baked fresh daily with no additives or artificial coloring preservatives

Geek Café

Blk 81 Marine Parade Central #01-644

Daily 9.30am-10pm

http://geekcafe.sg/

https://www.facebook.com/GeekCafe.sg

Special thanks to Deborah

Instead of roasted turkeys or hams, why not have some finger-licking good crabs at The Square? Located at the 7th floor of Novotel hotel, this international buffet restaurant is known for its delicious crabs and diverse Asian cuisine.

Besides the usual Black Pepper or Singapore Chilli crabs, the Indonesia Chilli crabs are worth a try as the sauce is piquant and tangy. I have not yet tried the authentic version but I love this more than our local chilly crabs as they held a more robust spice identity.

Canadian Oysters and plenty of other cold seafood selection

Staples of the festive menu includes the roasted turkey with giblet or cranberry sauce, or Grilled Beef wrapped with garlic cheese & herbs. But it seemed like the strength lie in the pastas or risottos that are prepared at the live station.

The Chicken Cheese Risotto was wonderfully dense, sticky and creamy, with a intensely savoury taste thanks to the liberal hand with cheese.

How could one feast without festive desserts? Skip the dry festive breads such as Stollen, Pannetone and fruit cake, and just head straight for the Christmas logcakes. The Chocolate logcake and Vanilla Swiss Roll might not be glamorously decorated but the sponge were exceptionally feather light and soft, a model example that illustrated the idea of simplicity at its best. Incredibly moist and fudgy, the Chocolate brownie cube is also another unexpected gem not to be missed.

Riding on the wave of rainbow cakes, the Square has also included a retro-style rainbow cake topped with rainbow Chocolate chips. With a moderately moist sponge and light cream cheese frosting, this may not fall in the elite category but still better than most mediocre ones in Singapore.

There are also assorted mousse shooters, bread and butter pudding, ice cream but nothing could ever beat the dessert made with King of fruit--Durian.Richened with coconut milk and gulamelaka, the indulgent D24 durian pengat is so lusciously creamy and sweet that it could make your heart skip a beat at the initial mouthful. These would make some lovely spread on hot toasts.

The Square is another Christmas option for those who are inclined towards local delights and those who are getting bored of all the turkey and trimmings. In fact, the menu here changes every month or seasonally and themes include Peranakan or Seafood. For more information about the festive menu and pricing, visit website here

The Square @ Novotel Clarke Quay Singapore
Level 7, Novotel Singapore Clarke Quay
177A River Valley Road, Singapore 179031

Daily Lunch: 12:00 noon – 2:30 pm

Daily Dinner: 6:00 pm – 10:00 pm

Christmas buffet prices begin from $38++ for lunch and $58++ for dinner

http://www.novotelclarkequay.com/

Special thanks to HGW and Novotel

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