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

Tanuki, which means Japanese Racoon, has recently been opened by the same people behind the Standing Sushi Bar.
The place is an 80-seater martini and raw food bar in Orchard Central where they challenged the Spanish Tapas by serving Japanese small plates. Menu consists of creative style sushi, fried food and sashimi and yes, many are raw like the steak tartare.

Speaking of Raw food, what else but the all-time Singaporean favourite oyster? Going for $1 (max of 12 pieces) with any alcoholic drink during the happy hour from 5pm-8pm daily including weekends, the medium-sized Hiroshima oyster might not be the biggest ones you've had in your life but fresh and perfect for any oyster addict.

Our alcohol to go with the oysters was Singapore Sling, a mixture of gin, cherry and pineapple ($11 at Happy hour). There is also the choice of Martinis and other classic cocktails.

However, the baskets of oysters from France displayed on the cocktail bar did not escape the sharp eyes of the oyster hunter. This explained the additional order of one oyster each from four different region with all at $3 except for one premium piece at $5 ( prices from $8 at non happy hours)

Our oyster hunter achieved a personal record of 16 oysters that day. A check with the Tanuki staff revealed that the saltiness in the France oysters come from the natural brine when they are shucked without any washing as some customers enjoy the mild savoury taste.

One of the drinking snacks is the seasoned sweet pickled jellyfish ($6)

The Chef's choice of Sashimi Platter ($38) might seem like the typical predictable Japanese fare but there are items like the stuffed ika(squid) which was not something quite common.

Not really a fan of raw food like me? Try the Rockster roll($10): seared salmon draped with the pink Mentaiko(cod fish roe) sauce with mozzarella cubes in the centre. While the mozzarella might not be hot and melty, rest assure that this savoury sushi will not leave you with a salt overdose.

The Urbane Plates are recommended for sharing but if you like to try a bit here and there, this platter of three plates:Tanuki Balls, American Roll and Edamame Egg roll ($26) is pretty ideal.

As truffled beef carparcio over deep fried cheese potato, these Tanuki balls might be tastier with more dark brown base dressing which resembled the Okonomiyaki sauce.

The cheddar cheese was nowhere found in this American roll but the sliced beef in the centre was sweet and resembles a remix Yoshinoya beef bowl, hyped up with yellow mustard, mayo and ketchup.

But the Edamame Egg roll, a spring roll of minced Edamame and eggs was not particularly shining as the pastry skin had lost its crunch and the filling could do with more salt.

Tanuki balls with gooey cheese centre
In short, the oysters here are a steal and the Japanese fusion fare are worth a try though I would prefer if they could served the dons without the rice to boost it's menu selection( ie having the panfried Teriyaki chicken of the Yakitori Don without the rice, of course then the word Don must be altered).
Service was prompt and fast on a weekend happy hour. But it is still unpredictable whether the place might get crowded when more people come here for their oyster + alcohol fix!

Tanuki
-Raw by Standing Sushi Bar-
181 Orchard Road
#02-03 Orchard Central
Menu: http://tanukibar.com/
facebook.com/tanukibar

Many restaurants or cafes have sprouted in our local parks within last few years and one of them is Wild Oats. Opened by Chef-owner Wilkie Low (who also owns Wild Rocket and other restaurants) , this is a place located in Punggol Park that serves casual-style local and western cuisine.

For appetizers, the Otah Bruschetta $5.70 did not impress as it was just Otah paste smeared onto half-toasted white bread and so was the "You Tiao and Tao Pok" $4.50 shown below as the rojak sauce was meagre despite having asked for extra sauce.

Would have thought that the chef's "deadly chilli sauce" for the Golden Chicken Wings ($7.50) would be a spicy killer but it was like mild Hainanese chilli sauce. The well-seasoned wings were crispy and tender, which can be independent from the sauce.

For the mains, the Pan Fried Salmon (with mash) draped with creamy garlic sauce $14.90 fared better than the Sambal Balachan Fish Fillet (served with butter rice and coleslaw) $14.20 because the salmon was truly well cooked such that the juices were retained and slightly salted skin was crisp. For the latter, the sambal was neither fragrant nor fiery.

Surprisingly, the Mama's Special Dog served with Mama's Secret Tomatoey Onions $10.80 was tasty and delicious. Though I can't figure what is so mysterious about this sauce or who Mama is but the combination of sausage, melted cheese, onions stuffed into a not-soggy bun was satisfyingly savoury and tangy that qualified as a comfort food.

Compared to the food I had at Wild Rocket@Emily Hill and Relish, the quality on the whole did not really match my expectations. Perhaps it might be better to venture out of the park for the nearby hawker centers unless you got lost in the park and is really starving. No service charge or GST but service was prompt and attentive.

Wild Oats @ Punggol Park
Hougang Ave 8
Mon - Thu: 4:00 pm - 12:00 am
Fri: 4:00 pm - 1:00 am
Sat: 4:00 pm - 2:00 am
Sun: 4:00 pm - 12:00 am
https://www.facebook.com/pages/Wild-Oats-Punggol-Park/232875540057949

The House of Robert Timms is best known for their coffee but do you know they have revamped their desserts section since January? My previous visit here was a delightful encounter with kangaroo meat and this time round it's all about boozy alcoholic sweets!

My problem with macarons is that they are always so small that its simply not satisfying to stop at one. Though XL-sized macarons are not novelties (they can be found at Au Chocolat), the version at Robert Tims boasts premium alcohol flavors ($7 each) such as this Barcardi Gold & Kahlua (above) and the light brown-colored Black Daniel's Whisky(see top picture).The outermost shell was chalky and dry, but because its so huge, there is substantial amount of chewy fudgy interior.
If alcohol is not your type, they have Lavender (above) infused with floral tea leaves, or Chocolate Mint and Rose ($6 each).
Finally, I have found a cupcake that has more than enough cream to last me through the cake. Their Butterscotch & Caramel cupcake is brilliant as the butterscotch topping is not the typical buttercream but more like a ganache-hybrid drizzled with ooey-gooey caramel. It is rich, velvety with intense hints of cappuccino. A good combination with the cake that is studded with apple skins.

The Kirsch Mousse $7.50 deconstructs the classic Black Forest cake by eliminating the white whipped cream and dark chocolate shavings/mousse. I like the proportion of mousse to chocolate sponge but the kirsch liquor could be stronger to match up with the vanilla beans.

Nevertheless, Robert Timms still manages their classic items well. The Lemon Lamington, a famed Australian lemon-curd filled sponge cake coated with aromatic dessicated coconut, may appear unassuming but airy, pillowy with a tart note. There is also the chocolate flavor.

Sadly, their previous amazing items like the toffee crunch pie have now gone into history. There are still many other new items like the dark chocolate walnut tart and the chocolate nemesis torte that I have yet to try but if they revamped their sweets menu, why would I say no?:)

House of Robert Timms
Shopping Centre, 321 Orchard Road, #01-02/03 Somerset
1F Wheelock Place 501 Orchard Road
https://www.facebook.com/thehouseofroberttimms

My trip to the oldest vegetarian restaurant in Singapore, Ananda Bhavan (since 1924), for their Putu Bola was futile when I discovered it was no longer on their menu. According to missuschewy post in 2011, Putu Bola was invented by the Putu Mayam sellers who had migrated to Singapore from India in the 1940s. It is moulded into the shape of a ball and usually consumed at breakfast.

Nevertheless, on the very least, we could not leave our stomach empty. So, we settled for their usual vegetarian fare like the Paper Thosai ($3.30). I liked Thosai rolled in this manner rather than being flat. It was not as paper crisp as it looks, slightly elastic but good with the various chutney sauces like dhal and tomato. The coconut chutney may not appeal to everyone but it was my favourite as it emits a light, mildly sweet aftertaste.

Nothing fantastic about the Prata $4.00. You can find better ones in many places.

Their Mushroom Marsala above ($4.80) is similar the thosai but filled with mushroom, potato and onion curry. Perhaps should have ordered their Mysore Masala which looked spicier on the menu.

I must admit I know nothing much about indian sweets except for gulab jamun, kulfi. It took me ages to figure which items are the least sweet based on their appearances (self-service). I thought I would end up with many but eventually ended up with only 2 items.

The Milk Kova $1.40 is a South Indian sweet made of condensed milk, ghee, some yoghurt and sugar while the Chocolate Burfi $1.40 is made with same ingredients but added with chocolate powder. Though some may say that they are just like chocolate fudge, I nearly had a sugar concussion after finishing both (the old folks stopped at one bite). At the same time, I was glad to only have picked 2 instead of say, 5.

I am not certain if this is really the true food standards of Ananda Bhavan because this Selegie outlet is not their main outlet. Service? Well, I was brushed off quite rudely by the impatient lady at the counter. But this shall not deter my quest for more tasty Indian food in Singapore.

Ananda Bhavan
221 Selegie Road
5 Outlets including Changi Airport Terminal 2 Viewing Mall
Full menu and catering information, etc on:
http://www.anandabhavan.com/

After an earlier Indian vegetarian meal at Ananda Bhavan, we walked to an ice cream shop that strangely, has no signs of ice cream on display.

"Huh? No ice cream?Then how to order?". As we looked around, there were Kitchen-Aid Mixers, some chemical pipes and a black board full of various flavors of ice cream. Sounds like Dexter Laboratory? Yes it is!

After hearing from the friendly ice cream lady, Madam Kam, we finally realized that the ice cream here is made fresh upon order by using liquid nitrogen at below -320 degrees Celsius to freeze the raw ice cream custard.

The two flavors we tried, Salted Caramel ($4.80) and Cookie Doodle($5.20). The latter was made up of cinnamon, nutmeg, brown sugar and crushed cookies. Thanks to this quick freeze method, both are creamy and velvety, without any icy crystals that obstructs your taste pleasure.

More than just innovative, the ice cream here offers quality. They are less in sugar and do not use emulsifier, stabilizers, preservatives. Rest assure that this is safe for consumption because the nitrogen evaporates and leaves no residue. This place also accepts customization orders for any wacky flavors you can think of. I can't wait to try the flavours which I have marked out when I return to Little India next time!

320Below Nitro Cream Cafe

33 Mackenzie Road, #01-01 (10min walk from Dhoby Ghaut)

Website: http://www.320below.com/

Facebook: https://www.facebook.com/320Below

Some might think that celebrity cafes are over-rated in the media and their food quality is lacking. However, this may be an exception. Run by the chef-owner Mr Sean Goh and his wife, Ms Grace Lim (whose father is the prominent gourmand-actor Moses Lim), this air-conditioned cafe serves unpretentious home-style porridges that are steaming hot and flavorful.

Instead of their classic minced pork and pork liver porridge, we went for the Scallop porridge which was filled with generous amount of sweet and plump scallops that justified its hefty price tag.

True to speak, the porridge was not cooked down to paste-like congee but not as watery as Teo chew porridge. Somewhat like a Cantonese-Teo Chew hybrid. Go for the lobster porridge if you wish to pamper yourself.

The Braised Platter $6 consists of pork belly, beancurd puffs, beancurd and egg stewed in dark soya sauce. The flavorful braised gravy penetrates all the ingredients, reminding us of those Taiwanese home-style braised dishes. Same goes for the braised chicken wings $ 4(pic below)which are not too oily but succulent.

How can one afford to miss Salmon Yu Sheng ($6) when having porridge? The version here is truly fresh (with an extra seal of approval from the old folk who grew up eating freshly caught fish) and appetizing with the splash of the zesty lime dressing.

The porridge may be slightly more expensive than average hawker fare ($3-$6.50) but is value for money. A comfortable and cooling place that allows one to enjoy tasty porridge without sweating profusely.

Zhen Zhou Dao
228 Tanjong Katong Road (Nearest to Dakota MRT)
11am - 9pm (Tue - Sun), closed on Mon
https://www.facebook.com/PraiseGourmet

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As some lament about the gentrification of the Tiong Bahru area, I think it is still heartening to know that some old eateries are not completely abolished. After my previous trip to Tiong Bahru at Abe's Diner, I have returned many times to try out the food at Tiong Bahru Market, especially after hearing good recommendations from foodie friends on Instagram.

The Family don't usually travel far for hawker food since there are already so many delicious ones in the place I stay. The dish which first attracted me was the Kovan Rojak, which already received much attention in the media. This is a branch from the Kovan Hawker Centre but the owner oversees the business here while his son runs the Kovan stall.

The rojak starts at $3, add $2 for jellyfish and $1 for century egg. So we went for the full set which was buried in punchy gravy and heaps of peanuts. Nearly everything was good,the century egg was surprisingly bouncy. However, the gravy needs more Assam/tamarind paste and lime juices to shine. This soggy Tau Pok and You Tiao (dough fritters) may appeal to those who likes them chewy but we prefer crunchy, well-toasted ones

Hence, its twin, the Tau Kwah Poh ($4) hit the right note. The dried cuttlefish, dough fritters and beancurd puff were grilled upon order and stayed crisp till the last bits. The mango, cucumber and pineapple lent a refreshing note when dipped into the chilli sauce and rojak shrimp paste. Thanks to the Kovan Rojak, there was ample leftover gravy to go with the tau kwa poh.

Next up is the famous Jian Bo Chwee Kuey! At 4 for $1.40, it is slightly more expensive than the Bedok Chwee Kueh (4for$1) but we do not mind because the chye poh here is EXCELLENT. You can notice that extra nutty aroma and crunchy texture because it is stir fried with sesame seeds. As the owners continue to mill their own rice flour for the chwee Kuey, each petite rice cake is soft to each bite.
When a hawker stall has a long queue, join in. Even if it does not turned out to be super delicious, it won't be too bad either. Fortunately, the Lor Mee($2.50) falls into the first category. Perhaps what draws regular crowd is the Shark Meat Fritters (add 50cents) and the braised gravy. Mix all the chilli sauce, grated ginger, vinegar, gravy, some crunchy stuff together with the noodles and you'll get a simple, comforting bowl of Lor Mee minus the braised egg and ngor hiong.

Is that all? Of course not. Stay tune for more drooling food pictures as I continue to hunt down more food at Tiong Bahru!

Store List:
Kovan Rojak (11am-9.30pm daily, Close on Wed)
Jian Bo Shui Kueh #02-05 (6.30am to 11pm daily)Tow Kwar Poh #02-06 (11.30am-10pm daily)
Lor Mee 178 #02-58 (6am-9.30pm daily, Close on Wed)

One of the places that changes the flavours of their macarons faster than any other places is Canele Patisserie. Before I could blog about their "new" flavours: Green Tea Pistachio, Lemon, Chocolate Orange, Coconut and Coffee Latte, there is now an even newer Spring Collection 2013. No, I am not complaining about the quick change and I secretly wished that this can happen more frequently.

2nd from Top to Bottom:Raspberry jelly and mint/Strawberry Rhubarb/Tahitian Vanilla/Tahitian Vanilla/Ginger and Caramel

So, out of their 5 new flavors, both the Tahitian Vanilla and Passionfruit filled were too sweet and nothing extraordinary. But the Ginger and Caramel turns out to such a perfect match that nearly throws the all time favourite salted caramel off the throne. The pungent spice awakes you at the first bite of the shell before you even reach the grated ginger in the smooth filling.

The Strawberry Rhubarb with white chocolate was filled with a sticky rhubarb centre that was neither tart nor additionally sweetened like fruit jams. Instead, you can detect hints of salts which cleverly subdue the milky, rich white chocolate ganache. Raspberry jelly and mint is another bi-colour hybrid that has been spotted in Antoinette, Patisserie G, Sweetspot previously.

As for the cakes, the Le Cerise, a white chocolate rendition of the Black Forest cake, seems to be taken off the shelves. As expected, the white chocolate mousse and chantily cream at the top is nothing but sweet and creamy, but the moreish sour cherry compote at the centre pulled the flavors back to the right note.

Similarly, the Fruit de la Passion had disappeared. Simply put, its a decadent layer of hazelnut and milk chocolate mousse on light almond sponge cake, with a refreshing mango and passionfruit marmalade.

Ironically, the Chestnut and Cassis Shortcake (left) which was named Cake of the Month for March, is still available now. That said, this is really better than the old school Mont Blanc because the sugar level is within control and the stomach-turning chestnut paste is reduced to a minimum swirl on the top.

The lemon tart (right) is nothing to shout about except for the buttery and crumbly sable base. If you are curious what's inside, there is nothing. Its just a gloopy, unexciting dome of lemon curd.

Conclusion: Go for the macarons. I wiped all 6 (one for $2.50/6 for$11.50) at one go and every piece was bigger than our fifty-cent coins and disintegrates into the ganache filling (not buttercream) without much effort. Rated the best macaron by HGW, I hoped Canele's macarons will stay the same as they are now, if not, better.

Click HERE for other previous posts on Canele.

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[Media Review]

Located on the 4th level, Everything with Fries is a popular casual dining place for young people and families. While some people could easily stereotype this place as a fast food outlet, do you know that they serve quality main courses using fresh meat and home-made sauces?

Though I had their desserts at their sister outlets at Awfully Chocolate and Mooshi Bakes previously, this is my first try at their savoury items.

For starters, the One Egg Soup ($6.90) boasts a rich creamy chicken broth enriched with egg yolk. The egg white is whipped and deep fried into a pillowy, souffle-like fritter. So do you know why it is call One Egg now?:)

Chicken wings joints are sliced into half, in other words, made "skinnier" and coated in an Asian-style marinade to produce the crunchy Skinny Wings ($6.90). Both the soup and wings are tasty, though slightly heavy-handed on the salt.

You may not believe me but the mains are so good that one can afford to skip the starters. For fish lovers, I highly recommend the NZ Wild Salmon at $18.90, served with garlic-flavoured fries. Sitting on a slightly acidic lemon buttercream sauce, the fresh Sashimi-grade fish is cooked to the perfect spot that seals the fats and juices beneath the crispy bread crumbs.

If you are hankering for beef, this Char-Grilled Beef Karubi ($21.90) is unlikely to disappoint. As the slab of boneless US Prime Beef short ribs has been braised then char grilled, the meat pulls apart effortlessly and ties well with the home-made demi-glace sauce. Strangely, the aroma of truffle oil seemed to have evaporated completely in the truffled fries and thus tasted plain.

Alternatively, there is the Steak Tulang ($25.80)-a sizeable yet succulent ribeye cut of roughly 280g, on a bed of steak sauce infused with red wine. It would be great to savour the collagen-rich bone marrows with some toasted baguette but the deep-cut shoestring fries in curry flavor serves as a timely substitute.

While I have no objections with pork, the Char-grilled Pork Belly in garlic sauce (above) $15.90 was too flabby with no contrasting textures. The Grilled Pork Chop $13.90 (below) fared better as their homemade miso sauce gave the meat an umami punch.

Their Tandoori Chicken Sandwich (below) $9.90 suits as a lighter main. The smooth chicken leg smeared with their in-house tandoori marmalade injected a sweet-spicy oomph into the white fluffy bread.

All the mains here are served with caesar salad and your choice of their specialty fries (Original/Curry/Salt and Vinegar/Sour Cream and Onion/Garlic and Herbs). My personal favourite is the Sour Cream and Onion as it was tangy and not too salty. In conclusion, this youngest branch at Bugis Junction is certainly worth a visit for its hearty and quality meals besides burgers. In the meantime, I have set my eyes on their array of desserts especially the Nutella Mug Cake.

Special thanks for the invite to the Bugis Food Trail 2013 organized by omy.sgand Bugis Junction. This is the first stop and so be sure to stay tune for more! :)

Everything with Fries
200 Victoria Street, Bugis Junction, #04-05

11am - 10pm (daily), 12pm - 10.30pm (Fri, Sat, Eve of PH)
Tel: 6338 0135
www.everythingwithfries.com

[Media Review] Looking for food with fine-dining quality and affordable price is no longer mission impossible if you come to Platypus Kitchen @ Bugis Junction. Unlike their first outlet at Clifford Centre (since 2010) that focuses on home made pastas and risottos, this place also serves hearty mains, appetizers and desserts.

Just like how the Italian Mamas serve their food, the chef-owner Nicolas Lin emphasizes three points: Home-made, Freshness and Simplicity. As he shared on how they committed in using organic and seasonal produce to their very best and making their pastas fresh daily, I was reminded of Jamie Oliver and other Japanese chefs who abide to similar food philosophy.

Take for example the Truffled Fries ($6.90). Instead of being merely tossed in truffle oil, I appreciate the generous shavings of REAL truffles, Parmesan cheese and herbs to impart flavor and aroma into the thick-cut fries without relying too heavily on sodium.

Similar to the version served at Caffe B, the Risotto Balls ($8.90) here are stuffed with mozzarella-cheese and deep fried with breaded Panko crumbs. The unique point lies in the fresh pumpkin purée that livened this Italian street food with natural sweetness.

The Truffle Carbonara Tagliatelle ($16.90), a flat egg noodles cooked with double-smoked bacon and mushrooms in truffle egg yolk sauce, is simple and decadent. The sauce coats the pasta evenly without being too cloying.

Do not worry that the Squid ink Pasta will stain your teeth as the black ink has been rolled into the pasta. Served with seared bay scallops at $16.50, the version here boasts a garlicky flavor, with some cherry tomatoes dunked in for that extra salsa zing.

The Crab Cakes ($12.90) loaded with more chunky crab claw meat than potatoes, was another well-executed deep-fried dish. Crisp, non-greasy and moisture kept intact.

I love spicy food and thus found this Spicy Diabolo Crab and Prawn ($18.50) that used the same egg pasta as in the previous dishes, to be exceptionally satisfying. That said, some found this original level of spiciness to be too heaty. But I would love to try their Inferno that is 4X spicier!!! (**you can choose btw 4 levels of spiciness)

But what awoken my palates was the unassuming Pressed Pork Belly ($19.80). Konbu broth was poured on the spot fused with the chunks of braised apples, carrots and a honey & clove apple glaze, recreating a festive sort of vibe. The slightly pickled sweet-tartness dominated and matched with the beautifully caramelized meat.

Carnaroli rice, or the"King of Rice" used in this Saffron & Caviar Risotto($19.90) had a chewier bite than its cousin Arborio rice. Still, the dollop of caviar arrested the show and delivered the main flavours for this dish. Never mind the fact that saffron powder is used instead of saffron flowers.

Desserts were intriguing yet exciting. The Iced Sea Salt Caramel ($6.90) had different textures-smooth sea salt and caramel buttercream, crunchy chocolate peanut butter brittle at the base and popping candy that fizzled and whirled on the tongues. The overall taste was familiar yet sensational, but presumably better if you could wait for the solid buttercream to turn softer.

In fact, their weekday lunch set meals ($10.90) and dinner set meals($16.90) include choice of hot soup or salad, plus choice of cold beverage. What's more? One can get their beer cocktails such as the Smith Ale and Momo-Lychee Ale at $4.90 (UP $9.90) or Kirin Beer at $4.90 (UP $7.90).

Despite the use of exquisite ingredients like truffles, saffron or caviar, all the mains here are kept below $20 except for the seafood stew. As true food speaks for itself, I could not pinpoint any mediocre pastas here. Tasty, creative fine-dining gourmet food without being too gimmicky. This is the place that Singapore needs more.

This is the 2nd station of Bugis Food Trail 2013 after the 1st station. Stay tune for 8 more stations!

Platypus Kitchen Bugis
#03-29/29A
12 noon- 10.30pm Daily
http://www.platypuskitchen.com/

[Media Review] Many must have heard of Nanxiang Steamed Bun Xiao Long Bao, or at least can recognize this King-Sized Crab Roe Soup Bun (below), its iconic signature dish that was even featured in Anthony Bourdain's show.

As with my previous try, the crab soup broth was robust with a subtle taste of crab roe. But this time, I plucked off the bun to taste it out of curiosity even though one should not eat it because the buns are made thicker just to hold the soup. Indeed, the bun tasted bland and extremely tough, but certainly edible.

红烧狮子头 Braised lion head: I like the version of lion head as it contains water chestnuts and carrots that inserted a delightful crunch to an otherwise dull lump of meat. Also, the gravy is likely to be toned down in terms of richness and savouriness for local palates.

Their Signature 蟹黄小笼包Crab Roe Xiao Long Bao ($13.80 for 6) might not offer the thinnest skin but the pork and crab filling was juicy and soft to each bite. The wooden plate named with that particular flavor of XLB is useful to help differentiate between the varieties of XLB there.

Popular Shanghainese Cuisine includes the Nanxiang Drunken Chicken 南翔醉鸡$8.50 and the Sour and spicy soup 上海酸辣汤($8.50). Classified as a Shanghai instead of Sichuan cuisine here, this fairly appetizing thickened broth is tangy but not fiery enough.

I wondered if it is because of the popular Shanghai Hairy crab that explains why Nanxiang uses crab roe in many dishes such as The Stir fried Crab Roe Green Bean Noodle 蟹黄粉条($12.80) and the Crab Roe Mee Sua 蟹黄面线 picture below（$12.80). Both types of carbohydrates, drowned in a neutral-tasting stock, are best savoured with splashes of black vinegar. The springy fen tiao that went down the throat smoothly reminded me of the Japanese konnyaku noodles.

The revisit here has changed my impression of Shanghai fare that are typically characterized by the use of heavy and highly-flavored sauce. Thankfully, they are also not too greasy, saving one from an churning stomach after the meal.

This is the 3rd Station of Bugis Food Trail 2013. Click here for first and the second station.

Nanxiang Steamed Bun Restaurant

#02-53 Bugis Junction

Tel: 6835 7577

[Media Event]

Sawadeekrap! After some local specialty fries, gourmet fine-dining and Shanghai food, it's time to spice up the mood with THAI food.

Siam Kitchen is part of the Creative Eateries group that dishes up fuss-free Thai cuisine that includes not only the usual thai fare such as pad thai and curries, but also some delish grilled seafood platters and street food from Bangkok. Since it serves a HALAL thai food, no pork is used in the dishes.

The Papaya Salad is one of the classic dish done well with sprinkles of nuts and shrimps. At $7.90, the slices of unriped papaya, carrots and cherry tomatoes are tossed in a sharp tangy dressing made of fish sauce, lime juice and brown sugars. Authentic as it seems, some people may struggle with the extremely firm texture of raw long beans.

Their Thai Mixed Salad with NZ Beef fillet $8.50offers diverse textures in a mouthful of tender meat, making it a great salad alternative to the papaya salad. I found myself liking this dish a lot because the sauce is bright and perky.

Picture reflects tasting portion

The Tom Yum Seafood Soup $7.60 is a flavorsome broth mingling spicy, sour and freshness of the ingredients all into one.

The letdown here was the Deep fried Garoupa fish with chilli dip $23.90. The batter was crunchy, but thick and the fish was not very fresh. Nonetheless, the fish being thoughtfully laid out in nugget-sized bites, saves the trouble of combing through the fish for the meat.

The standard staple of Thai street markets, Gai Yang, or grilled honey-marinated boneless chicken $12.90, is a dish easily skipped over in a blink on the menu. The dark hue of the chicken skin glistens in a promising way, emitting a subtle caramelized BBQ flavor that sings with the juicy meat.

But if you have more people to share, their Siam Siam Grilled Combo Platter $22.90might be a better option because it consists not just of the honey-marinated chicken shown earlier, but also squid, beef and prawns. They are slow-grilled and served along with a sweet tamarind sauce which mitigate the smoky flavors.

So for those who sticks to conventional thai food such as papaya salad and sweet and sour fried fish, I would recommend the beef salad and seafood/meat platters. They are light, flavorful and easy to demolish as compared to western style platters. Those not acclimatized to the heat can grab their iced water. As for me, the chilli padi in fish sauce keeps me in good company, as always.

This is the 4th stop of the Bugis Food Trail organised by omy.sg and Bugis Junction. Check out the 1st, 2nd and 3rd stop

Siam Kitchen Bugis Junction
#02-46
Opening Hrs:
11.30am-10pm daily
Tel: 6337 3777
http://www.siamkitchen.com.sg/

[Media Event]

Fans of Japanese food must be familiar to this household brand that helms from Osaka. With over 200 outlets in Japan, Kazokutei is renowned for their handmade udon and healthy cooking methods.

Unlike Japan outlets which serve 2 types of broth for the udon: Kokudashi from the East Japan (savory dried bonito broth) or the Shira Dashi from West Japan (sweet seaweed broth). However, only Kokudashi is found on the Singapore menu.

Our mini-tasting portions (above) consists of zaru udon, zaru soba and selected sushi. The udon is toothsome and springy, possibly close to original version in Japan since flour is directly imported from Japan to make the noodles.

Prices starts from $6.90 fororiginal kokudashi udon and $9.90 for the soba version.

Photo Courtesy of Kazokutei
If you can't choose between udon or soba, you may want to try for this Mixed Zaru Soba and Udon + Mixed Tempura Set $12.90.

Shokado Wazen Set ($16.90) Photo Courtesy of Kazokutei

I am happy to learn that Japanese-western food such as Omelette Rice and Curries, dons (rice) and nabe (hotpot) are also available on their menu. So this is a family-friendly restaurant place which can satisfy different cravings at one go.

Kazokutei is the 5th stop of the Bugis Food Trail 2013 organised by omy.sg and Bugis Junction. Click here to return to main food map.

Kazokutei Bugis Junction

#02-49

http://www.kazokutei.com.sg/

[Media Review]

If I could recall my secondary school years, NYDC was one of the places for desserts. Little did I know that this brand was originated from New York and had established its first shop at Holland Village since 1995.

Until now, I still don't understand why this chocolate cake is called Boo Boo ($6.80/slice or $62/whole). But I do know it still has the same taste as the first time I've had it. It is simply a light, not overwhelmingly rich chocolate mousse on chocolate sponge draped in a thin chocolate ganache.

The Goldmine Cheesecake ($7.20/slice or $68/whole) is a classical dense New York-style cheesecake that sits on a firm Oreo cookie base that disintegrates less easily than usual digestive crust. The softest and the best part lies on the top, where the creamy cheese fuses with a smooth chocolate fudge.

If you are looking for something to beat the heat, then this "3-some"mudpie ($11.80/slice) will be a refreshing treat. I happily chomped through the chocolate chip cookie dough, strawberry and strawberry cheesecake ice cream on graham crackers, though it has an almost synthetic sweet aftertaste.

What tempted me the most is the Jedi Mudster ($11.80/slice), a double chocolate chip and macademia nut ice cream on an oreo base, drizzled in gooey chocolate fudge. Though it sounds like a challenging chocolate monster to defeat, it is less sweeter than the 3-some mudpie without being too cloying.

In addition, they have 6 new mudpies and 6 new cake items which we didnot try this time round, including Englishman New York (light sponge and white chocolate mousse infused with earl grey tea), Passion for Cheesecake (passionfruit and raspberry jelly in traditional cheesecake) and P-Nut Buttered Up (peanut butter and black sesame in cheesecake).

They certainly sound promising enough for me to plot a revisit, perhaps back to this outlet because I like the rock and roll pigs, don't you?

This is the 6th stop of Bugis Food Trail 2013 organised by omy.sg and Bugis Junction. Check out the full list of all ten stops here!

New York Dessert Cafe (NYDC) Bugis Junction

#02-47/48

http://www.nydc.com.sg/

[Media Event]

After dining at Fish & Co several times, I am delighted to learn about their revamped menu with new tasty dishes. The menu has become a stylish magazine with a 50s retro feel. The choice of light blue colour scheme also effectively highlighted its nautical theme.

Clams with Curry Butter $11.95--The use of butter in this dish produced a smooth and creamy texture which makes it a perfect dip for the focaccia bread served alongside. The curry is mildly sweet and won't leave your tongue burning.

Similarly, the Mussels with Spicy Marinara Sauce ($11.95) is a bed of succulent mussels in a less-than-fiery salsa blended with tomatoes,herbs, onions, flecked with with chopped chilli and garlic.

Another new addition is the Soft Shell Crab Salad($11.95), a giant deep-fried crab with beautiful sweet flavours. Be sure to dig in quickly before the dish gets soggy.

Out of the 9 versions of fish and chips ranging from Swiss-style to Singapore-style on the menu, the Bombay F&C ($16.95)used up to 5 spices and herbs in the batter. However, the magic of spices did not seem to work. The crispy coating lacked character, though the fish itself was exceptionally tender and moist.

For a place that is renowned for seafood, I did not expect the Black Pepper Chicken Baked Rice ($13.95) to be so flavourful. Each mouthful of rice grains is moist and peppery, balanced with sweetness from the luscious caramelised onions. Be sure to scrape the burnt bits of cheese like what I did. Simply spectacular and addictive!

Grilled Peri Peri Chicken with Scallops ($18.95) is an unusual marriage of the land and the sea. The juicy slab of chicken allows one to savour its natural taste without strong seasoning,but I still love the plump, sweet scallops that are buried beneath the gooey melted cheese.

Shrimp & Clams Aglio Olio ($14.95)is delightfully light and not too oily.

If you want a bit of everything, try the Seafood Galore($22.95) You get a pair of nicely-grilled king prawns, curry butter clams and white dory fillet.

However, the winning catch for me was the Grilled Fish with Ebiko $16.95, a latest seasonal item that released on April 15th . The fact that the dish is baked does not make it any healthier, considering the combination of mozzarella cheese and ebiko roe smothered on white fish. Yet the gratifying savouriness makes the dish so irresistible. Plus a rare appearance of the tangy coleslaw that perked my appetite again for more feasting!

Out of all the new dishes, my personal pick is the Black pepper chicken baked rice and the Ebiko fish. However, I was not only hooked to the seafood, but also to their creamy mash and french fries--one of the best versions I've tasted that day.

This is the 7th Station of Bugis Food Trail 2013. Click HERE to return to the main food map.

Latest promotions:

1) VIP program relaunch with bigger & better benefits!

2) 1-for-1 Paris Passion Mocktail

Fish & Co Bugis Junction

#01-90

Sun - Thur: 11:30am to 9:30pm

Fri/Sat/Eve of PH/PH: 11:30am to 10pm

* Alfresco dining available

Tel: 6338 2836

http://www.fish-co.com

[Media Review]

Hong Guo, is a Chinese restaurant that specialises in Yunnan and Si Chuan cuisine. And speaking of Yunnan, what could possibly be a better food representative than 过桥米线(Cross over the bridge vermicelli)?

At $8.80, you"ll get a huge pot of rich white broth with 15 types of ingredients, and the first thing to be added is the raw quail egg, followed by the meat(prawn,squid,ham) then vegetables.

The broth is nourishing and delicate, with mild taste of ikan bilis. Finishing this bowl of soup is not a big problem since no MSG was added and there wasn't any oil layer as of the traditional recipe.

The Sze Chuan Basket in Chicken ($6.80)was an excellent dish of bite-sizes crispy chicken spiced up with dried chilli and an inspiring touch of roasted peanuts.

But those who can't take spicy food should stay away from this dish especially the Sze chuan peppercorns which can anesthetize your tongue instantly.
The hot favorite at the tables were undeniably the Pumpkin fries ($6.80), which are deep-fried pumpkins batons coated with powdery salted egg yolk. Not exactly like crisp-like fries, the version here is squashy but still finger-licking good to qualify as a sinful delight.

One can detect the wok hei in this Lotus XO Seafood Fried Rice ($8.80) and the subtle tones of chilli that adds substantial heat the dish. Compared to the fried rice at Crystal Jade or Paradise dynasty, the version here is more moist and flavorful, but fortunately not too clumpy.

The XO fried seafood noodle ($8.80) that came with an enticing fragrance, was wiped out very fast. The noodles stir fried with dark soy sauce had a sweet unami taste and a pleasant springy bite.

My eyes lit up when I saw this Minced Pork Lettuce Wrap $6.80 because I can't resist any food that are wrapped (popiah, Peking duck crepe etc). The wrap did not disappoint with its rich combination of textures and sweet-spicy flavors packed snugly in the fresh lettuce. But the filling can stand alone on its own and goes well with white rice.

Surprisingly, I found myself to like the chinese food here, especially the Fried Rice and Sze Chuan Chicken. Perhaps it was the strong spicy flavors that captured my tastebuds. Nonetheless, this is another noteworthy place to go for if you are seeking to try some very affordable Chinese food (mostly below $10) in a cooling environment.

This is the 8th stop of Bugis Food Trail 2013 organised by omy.sg and Bugis Junction. Click HERE to return to the main FOOD map.

Hong Guo Bugis Junction
#B1-o6
Tel:6884 4717

[Media Event]

I have always walked past Yummi Bites without realizing that the snacks they are selling have been highly raved in the media and press. All the deep-fried food here are best consumed hot. But if you were to takeaway and consume them after several hours like what I did, the good news is the batter remain crispy and not oil-logged.

So the question is : Which one to try? Their bestseller and the most expensive one is the durian fritters ($2.50). But they are worth every cent because you see what you get--95% real luscious durian flesh and 5% crunchy coating. Plus, the frying method somehow eliminated some of the (pungent) smell, the fear factor of some people.

My favourite is the Nian Gao 3-in-one($1.60), a twist of the usual nian gao sandwiched between yam and sweet potato. The nian gao is chewy, but does not stick to your teeth. The green bean ($1.00) is smooth but not too dense nor overly-sweetened.

In the spirit of sharing more food, I went to the branch at AMK hub and bought some savoury items to try. The cheese potato balls ($1.80) drizzled with melted cheddar cheese are not creamy like croquettes but a more compact hashbrown minus the nauseating greasy odour.

Instead of goreng pisang, I chose the jackfruit($1.20), which surprisingly had a more intense fragrance than the durian. If you like fried snacks, this place might be convenient stop for you to grab a quick bite before you rush for your train.

This is the 9th stop of Bugis Food Trail 2013. Click HERE to read about other delicious food in Bugis Junction.

Yummi Bites (Halal)
Basement 1, Unit B1-K5
Bugis Junction

[Media Event]

Maggie Moo, not Maggie Q or Maggie Mee, is another ice cream chain that helms from US, just like NYDC. When me aka dairycream reached that place, I thought I had found my twin sibling. Don't you think the mascot Miss Maggie Moo look like my avatar (**profile pic of my fb page)?

Okay now back to the 6 ice cream flavours which we tried. Their signature item is the (top left) Cotton Candy Ski Jump with M&M and mini marshmallow. It stains your teeth blue but does not taste too artificial. And you don't have to be a kid to enjoy this!

The least sweetest ice cream was the Chocolate 2 the Extreme (top right), packed full of dark chocolate. If you don't like Red velvet : redvelvet cake w pecans choc cake n fudge (bottom right), there is also Mango Madhouse (bottom left) is a refreshing option. FYI: no durian ice cream.

Two of my favourites are Vanilla Cookie Dough Yoyo (vanilla with cookie dough Oreo and fudge) and Cheesecake with Teddy Graham's fresh strawberries and caramel. All pictures here show the Maggie Moo Size (middle-size 5 oz cup) at $6.90. The smallest size is Lil Moo (3oz) at $4.90 but feel free to upsize to The Moother, Grand Mother or The Stampede !!!!

For more information on ice cream cupcakes, cakes or milkshakes: https://www.facebook.com/MaggieMoosSingapore

And that is the 10th and final stop of our Bugis Food Trail 2013. Click HERE to find out what we had on the earlier stops. Thank you for reading all 10 posts.

If you enjoy reading my blog, feel free to "like" my facebook page at www.facebook.com/DairyandCream or follow me on Instagram for future updates! Thank you!

Thanks to an invite to Bugis Food Trail 2013 organized by omy.sg and Capitaland Malls, I had the opportunity to try out various food with other bloggers at Bugis Junction, which is conveniently connected to the Bugis MRT.

Inspired by manga, I drew up a food map to recap the events:

From Basement One to Level 4

Starting with a hearty brunch at Everything with Fries, we proceeded to Platypus Kitchen for some excellent pasta. Since it was still early, we headed to Nanxiang for dimsum.

Later, the spicy and sour Thai cuisine at Siam Kitchen perked our appetites again for more udon at Kazokutei. By then, it was 3pm, coincidentally the perfect time for a afternoon tea break of mudpies and cheesecakes at NYDC.

To shield away from the blazing hot sun, we went to the ~~sea~~, Fish & Co for fresh seafood catch, before having shiokingly spicy delicacies at Hong Guo. We wanted to call it a day after savouring the deep fried snacks at Yummi Bites but the sound of ringing bells attracted us to Maggie Moo Ice Cream shop.

7 hours. 10 shops. Please click on the above links which will transport you to each "lengthy" post that I have sincerely pen down.

Once again, thank you fellow bloggers and all the organizers behind Bugis Food Trail 2013. Hope everyone will enjoy reading and trying out the food that I have recommended!

Happy Eating,
Dairyandcream

If you enjoy reading my blog, feel free to "like" my facebook page at www.facebook.com/DairyandCream or follow me on Instagram for future updates! Thank you!

In this coming May, Dairy & Cream (blog) will be turning two! I began writing food reviews in Chinese (yes, I am still quite shocked when I looked at my early posts) and switched to English, with an occasion mix of Japanese. Thanks to this blog, I have learnt a lot and make new friends. But till now, I am still learning how to best express my food/travel experiences into words.

Although the current page views at 97, 606 (approaching 100,000!) and Facebook Likes of "100" might seem insignificant to many people, I am happy that the audience has grown significantly, especially within the last 8 months. I really appreciate every single count and hope to keep this blog as real and personal as possible. Once again, thank you for your support and hope that you continue to join me in this journey.

Every small "click" from you, One giant leap for me!

To show my appreciation, I would like to give out A Pair of Tickets to Hyun Bin 玄彬 First Asia Fan Meeting Tour (worth $396) held at The MAX Pavilion@ Singapore Expo Hall next Saturday 27 April 2013 to one lucky reader to enjoy with his/her loved ones!

To win the Vouchers,

1) LIKE Dairycream's Facebook Page and SHARE this facebook picture on your timeline.

2) LEAVE a comment on THIS BLOG (right here with ur name and email address) or on this Facebook Post and TELL me your favourite food. (including your name and email address)

Giveaway Ends at Monday, 22 April 2013 (2359, Singapore time) and it's open to Singapore readers / followers. (Sorry I hope that I can do more and better giveaways in future! )

The Giveaway is now closed. Thank you the following readers for your participation :

1) Kenneth Lee Ying Wei
2) Oh Bee Bee

And the Lucky Winner goes to.....Mdm Oh Bee Bee!! Congratulations!!! The winner will be contacted via email for your postal address. Thank you everyone for your "LIKES" on the facebook page. Stay tune for more! :)

Tanuki Raw: Oysters Happy Hour & Tapas

Wild Oats @ Punggol Park

The House of Robert Timms : Sweets

Ananda Bhavan : Oldest Indian Vegetarian Restaurant in Singapore

320Below Nitro Cream Cafe

Zhen Zhou Dao Porridge

Tiong Bahru Market Food Centre Food Hunt 1

Canele Patisserie: Spring Macarons 2013

Everything with Fries

Platypus Kitchen Bugis Junction

Nanxiang Steamed Bun Restaurant

Siam Kitchen: Halal Thai Cuisine

Kazokutei Singapore: Handmade Udon and Soba

NYDC : Mudpies

Fish & Co : Brand New Menu!

Hong Guo : Yunnan Szechuan Cuisine

Yummi Bites

Maggie Moo Ice Cream

Bugis Food Trail 2013

Dairy and Cream Turns 2!