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Outback Steakhouse Singapore

January 3, 2015, 6:21 am
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Comfort food at hearty portions sums up my overall experience at this America's largest steakhouse chain in the world. The first outlet at Millenia Walk still retains that old world charm with aboriginal designs and most of the items on the Aussie-inspired menu like the ribs have remained unchanged since day one.  
It is quite difficult to fault the Kookabura wings ($14.90) or the Typhoon Bloom ($14.90) for being too heavy on seasonings because it is probably staying faithfully to the U.S. recipe. However, I wondered if some spice rub has been forgotten as the "spicy" wings were merely very savoury, juicy but not spicy at all. 
 
Similarly, the deep fried onion rings did not "blow" me away with the grease and sogginess. Nonetheless, the blue cheese dressing and signature bloom sauce in both dishes respectively were rich, creamy and tasty.
In fact, this was what happened to the Spinach Artichoke Dip ($13.90) which made it so difficult to resist from scooping the baked cheesy goodness with  taco chips. Warm, fluffy with subtle honey-like sweetness from the molasses, the complimentary starter of wheat bush bread, was so delicious that it was wiped off the table in no seconds.

I was disappointed by the 10 Oz of New York Strip Steak ($36.90) as well as the 10 Oz Slow Roasted and Seared Prime Rib ($37.90) as the texture were either too sinewy or too rare when we ordered the Medium Rare. Both steaks also seemed to be relatively under-seasoned as compared to the other mains. The excellent sides of baked sweet potatoes and buttered corn cob were wonderfully executed, especially the steaming sweet potato whose aroma was enhanced by the slab of butter. 

(Clockwise from Top Left) Chicken Cobb Salad, Grilled Salmon, Alice Spring chicken, Baby Back Ribs

The BBQ marinade of the Baby Back Ribs ($32.90 for full slab) was smoky and sweet but the ribs could still afford to be more succulent in order to encourage more nibbling of the bone. The honey mustard dressing maybe too sweet for some but it's good that they are quarantined in a small dish, away from the contact of the cheesy and juicy slab of chicken breast. Topped with sautéed mushrooms, crispy bacon and melted Monterey Cheese and Cheddar, this Alice Spring Chicken ($25.90) turned out unexpectedly tasty, just like the fantasy tale Alice in a Wonderland that is packed with surprises.

My favourite is none other than the Grilled Salmon ($26.90). It's moist and lovely charred edges, though my table partners ranted that some parts of the fish were on the salty side. Perhaps I was lucky to get the decent parts, which were gratifyingly delicious without the dip. 

To take a "healthy" detour from all the heavy proteins, we had the Aussie Chicken Cobb Salad ($25.90), perhaps a heartier version of Caesar salad with the usual suspects like bacon, croutons, chopped eggs and cheese but piled up on the calories side with tangy house ranch dressing and more grilled chicken. A note of self-comfort was that the chicken was grilled and not the other option of deep fried. 
The idea of massive plates did not dawn upon me until we reached the desserts. They looked quite similar in appearances due to the humongous scoop of orangey vanilla ice cream and whipped cream. The Banana Nut Cake with Toffee Sauce ($12.90) had some springy kueh-like texture which was different from the usual tender and fluffy baked banana cakes.

The Chocolate Thunder ($14.90) is also another devilishly decadent treat with pecan brownie buried beneath the gooey heaven.
But it was the Cinnamon Oblivion ($13.90) that sent me to another world of sugar. There isn't any of the cake component, but instead one gets cinnamon croutons, pecans, warm cinnamon apples swimming in the pool of caramel sauce. I was so immersed into this dessert that I became oblivious to surrounding environment, happily tucking into this in sheer bliss. 

Now you know where to head to for some truly sinful indulgence.  
Outback Steakhouse @ Millenia Walk
#01-114, 9 Raffles Boulevard
Daily: 11:30am-2pm
Mon - Thu: 5:30pm-10.30pm
Fri - Sat: 5:30pm - 11pm
Sun & PH: 5:30pm - 10pm
Full Menu on http://outback-sea.com/
https://www.facebook.com/OutbackSG
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Kanou Shoujuan 叶匠壽庵 : Matcha and Black Sesame Parfait from Kyoto

January 4, 2015, 4:59 pm
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Established in Showa 33 years (1958) Kanou Shoujuan may not be the oldest Wagashi house in Kyoto but it is still an esteemed Wagashi house that has established a successful brand name in Japan. Asked any obaasan or ojiisaan about the shop with the famous Anko sweet and one of the popular answers is likely to be Kanou Shoujuan. 


Popularly known as "An-Mo", Kanou's signature sweet is a plain Mochi rice wrapped with premium red bean paste. They are so proud of it that they serve it free with a cup of black tea to any potential customers who visits any of their outlet. Even during winter, the rice mochi remains utterly soft and chewy, no wonder it has remained a popular omiyage  (souvenir) for the older generations. 
But my purpose of visiting one of its only two Wagashi cafe in Tokyo was certainly not for the red bean mochi (one can easily buy them anyway). I was there to hunt for matcha parfait and black sesame parfait.

Matcha Parfait ¥864
 It does not contain any matcha mousse or pudding but two scoops of matcha ice cream from Gion Tsuijiri and one scoop of vanilla ice cream.  Hence, together with the Yokan Jelly, Chestnuts and red beans, the sweetness of the parfait could have cause me to surrender if not for the koban cha. My favourite part of the parfait as usual, is always the crunchy element. This time, its a sesame cookie cigar. 
There is also the Black Sesame Parfait ¥864 which tastes equally delicious. Unlike the matcha version, it contains one Goma and one Vanilla ice cream. And dig further to find plain yokan and black sesame jelly! 
Even though I can't confidently say which green tea Parfaits is the best in Japan, I think Kanou's version is definitely better than Yojiya's and Kagetsudo's version. The quality is even on par with Gion Tsujiri. Moreover, if you consider the price of below 1000 yen, this is definitely very worth the deal, especially for those on budget. 

For a true "authentic" Japanese traditional sweets experience, try the beautifully crafted Wagashi that comes with pot of freshly whisked matcha. 

Kanou Shojuan 叶 匠壽庵 
Tokyo Outlet:
Shin Maruouchi Tokyo B1
Chiyoda Ku Marunouchi 1-5-1 
Mon-Sat 11am-9pm
Sun PH 11am-8pm 
Takashimaya Tokyo
Daily 10am-8pm
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Asanoya Singapore 浅野屋 : Sweet Potato & Curry Buns

January 6, 2015, 5:12 pm
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I never really thought much about Asanoya during my stay in Tokyo as it always appear as a mid-priced neighborhood bakery to me. This Karuizawa bakery that opened in 1933 has a reputed history but the truth is that not every Japanese has heard about this so I guessed this may be not be as popular in Japan as you had imagined. However, what's most important to me is neither the history nor the popularity, but the quality of the bread. 

Something that bewildered me is the sheer popularity of the Cube Loaf--cream filled cube-shaped bread available in Yuzu cheese, Caramel apple, Matcha, Chocolate, etc. Perhaps due to our nation's fetish for something goeey or flowy in the centre (think Liu sha bao or molten lava cake), this has been the most featured item on any media platform.

However, I suggest we try to manage our expectations as the Matcha is just a chewy chocolate bread filled with sweet matcha custard that is resistant to flow. Perhaps the chef did not intend to make it flow in the first place. The problem wasn't whether it flowed or not, but that the cream was too sugary, to the extent that it overpowered the demure tea taste. At a hefty tag of $4.50, I'm hesitant to invest in another one. 
The Cinnamon Danish ($3.20) called out to me with that attractive dark brown sheen but it was more chewy than crunchy, as the sticky caramel goo clung on stubbornly to the knife .....and my cavities the more I chow on it. 
Though the Sweet Potato Yuzu Cream Danish is constructed on the similar danish base, the main ingredients helped to distract us away from the mediocrity. Yuzu is not only visibly detected as peels on top but also in the white cream base, which imparted a lovely tanginess that complemented the warm sweet potatoes. I was glad we stood by this "less-popular" option instead of the all-too-common blueberry custard danish. 
The other autumn-inspired bread named "Harvest" ($4.50) was also excellent. The texture of the bread is chewier than an average European baguette but the subtle honey flavour crawled out as one slowly bite into it. The earthy sweetness from the candied sweet potatoes, chestnuts rode upon the savoury cream cheese to create another wonderful dimension in this humble stick that is easily overlooked on the shelf. 
The feathery soft innards with mild buttery notes in the Plain Brioche ($2.60) made this quite enjoyable but my partners felt that it lacked the richness from egg and butter. Despite the sexy cheesy strands effect that took place as we plucked the Tomato Mozzarella ($2.60) apart, this pizza dough fared the worse because it left a pool of grease on our lips and hands instead of the double umami sensation on our tongues. 
I love the Signature Curry Bun, which tasted like any orthodox non-spicy Japanese curry bun with the mellow sweetness. We were lucky to get one from the batch that was hot out from the deep fryer so it was crunchy and not too oily. 
The Mushroom Quiche ($6) is indeed a very straightforward quiche with plenty of mushrooms. While there could be more salt in this, there was enough that it registered for me. This was good but the Potato French was even better.

At $3.20, one get an entire potato with skin intact, snugged tightly within the crusty French bread under the luscious blanket of butter and mayonnaise. Have it warmed up and one would be greeted by mini billows of steam from the soft potato. Genius.
Despite the liberal amount of icing, I was not assaulted by a blast of sweetness in the Caramel Apple Croissant ($3.90). The tartness of the soft-but-not-mushy apples cut through the dense almond paste. Also, the flaky pastry here managed to salvage my impression of their weak Danish dough. 
The signature Karuizawa Green Tea Loaf is sold here in grams at $2.60/100g, which is about the weight of one slice. Blended with white chocolate, the bread has a tinge of milky sweetness, which was slightly different from the taste when I had it in Japan. Nonetheless, the texture is still spot-on; soft stretchy with a crusty brown shield. Would be great if they can also introduce the Coffee loaf in future.

Overall, the savory items were more remarkable than the sweet items, even though the price across all items was not very pocket-friendly. I was quite disappointed by the sweet bread but maybe to think on a positive note, the cube loafs are something exclusive to Singapore market. Nonetheless, there is still room for improvement before both the quality of the food and the service standards here can match up truly with the level in Japan.

Asanoya 
15 Queen Street, #01-03, Singapore 188537
Tel: (65) 6703 8703
Mon-Thu: 10am - 8pm
Fri: 10am - 10pm 
Sat: 8am - 10pm
Sun: 8am - 8pm
http://www.asanoya.asia/
p.s. we requested for all buns to be warmed up (except the matcha cube), which made them tasted better
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Kyo Hayashiya 林屋茶園 京はやしやカフェ: Tropical Matcha Delights 2014

January 7, 2015, 6:51 pm
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It had been more than 2 years since Iast visited Kyo Hayashiya. It's probably the next optimal choice after Gion Tsujiri since Tokyo does not have as many matcha specialty stores compared to Kyoto. Nonetheless, the quality of the matcha is actually quite high and one can always return to try new things since every shop has a slightly different menu and the parfaits change seasonally. 


Mango Matcha Parfait (Shinjuku/ Tokyo Station Outlet)
Besides serving parfaits in the cafe, Kyo Hayashiya also offers convenient parfaits which can be enjoyed at home or on the go. In fact, I prefer these smaller-sized desserts than the regular parfaits because the flavours are more interesting and yet one can still taste the intensity of the matcha mousse. This Mango Matcha Parfait (560 yen) is a summer special that consists of matcha mousse, matcha sponge, mango pudding, mango gelee, coconut pannacotta, mixed tropical fruits. 
 
Called 小雪koyuki aka small snow mountain, this is definitely not the smallest but the BIGGEST kakigori I conquered this year. 
 
Drizzled with condensed milk and topped with matcha soft serve, the kakigori is SO MASSIVE that an additional bowl was given for diners to eat in smaller portions. In the midst of my solo ice conquest, I discovered an oasis at the base with red beans and shiratama (white mochi balls).  
Kyo Hayashiya has two types of cheesecake, one is the rich baked matcha cheesecake and the other is this soufflé version that is layered with matcha mousse and covered in matcha cake crumbs. The set (Ikebukuro Outlet) comes with matcha ice cream, azuki strawberries and a choice of beverage. I chose Houjicha Latte (below) instead of Matcha since I've had the latter before. 

Special anmitsu (Matcha soft serve, houjicha ice cream, matcha baumkuchen, matcha warabi mochi)
This anmitsu from the Shinjuku Outlet is a monthly special that allows one to have matcha and houjicha flavours in a bowl. Plus, one can also taste the matcha Baumkuchen without having to buy them separately. It was delicious but the staff who had prepared it could have done a better job in presenting the soft serve ice cream. 
Matcha Langue De Chats
The shop also retails goods such as Matcha Milk Powder, Baumkuchen, Swiss roll, financiers, sables and langue De chats. Savoury food such as soba is also available at the Tokyo Midtown and Ikebukuro outlets. Click here to read about the regular parfait and anmitsu.

Kyo Hayashiya 林屋茶園  京はやしやカフェ
Shinjuku Lumine 1 (Outlet menu here)
Nishi-Shinjuku 1-1-5 Lumine 1 B2F (Don't go to the wrong Lumine!)
Daily 10am-10pm (L.O. 9.45pm)
Ikebukuro Seibu Department Store 8F  (Outlet Menu here)
Mon-Fri 11am-11pm
Sat Sun PH 10.30am-11pm
Last order 10.30pm
Access: Ikebukuro Station Higashi (East) Exit   
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East 8 New York Fusion Tapas @ Grand Park Hotel City Hall

January 9, 2015, 8:16 pm
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East8 is an Asian fusion tapas bar that aims to incorporate a slice of that New York Mahanttan dream into the Oriental East. Tapas being tapas, portions are small and meant as light bites that go with beer. But I wondered if it was a coincidence that most of them were quite greasy.
Breaded lightly with Panko crumbs, the highly-raved Portobello Truffle Chips ($16++) arrived with fragrant truffle aroma that soon dissipates into cold air. There was no trace of salt or herbs, hence the first few bites without the roasted garlic alioli oozed out bland oily juices that the giant mushroom has soaked up in the frying process.
The Sweet Baby Back ($20++) also faced similar issues as the cuts were soft but contained too much fats that it was difficult to tear off much meat from the bone. It was not surprisingly that the grease left us jaded with mild discomfort in the throat. However, the blend of sweet paprika in the marinade resulted in some sweet pleasant taste without the heat.  

We prefer the Chilean Seabass ($24++) which has a lovely depth of umami flavour coming from the miso and wine marinade. The Soy Yuzu Beef ($20++) is another meaty joy to savour with bright acidic notes. Torched lightly on the surface, the thinly-sliced Argentine tenderloin, albeit raw and pinkish on the underneath, were delectably succulent and chewy.
The Matcha Millefeuille  ($15++) was a huge mishap, possibly one of the least palatable restaurant dessert I've ever encountered. Despite being assembled ala minute, the puff pastry was soggy (underbaked in the first place). The substandard matcha cream and some foreign objects like lychees failed to translate well on the palates. 
I sneaked a peek at the white chocolate banana tempura which the French guy next to us ordered and was glad we didn't order that. Phew.
Nonetheless, there was one very delicious dessert that melted our hearts--the Peanut butter molten lava cake ($15++). Baked in a iron-cast mini stove pan, the crusty dark chocolate exterior comes with a rich saucy peanut butter center, so rich that we could forgive the puny amount of ice cream served alongside. So skip the other 2 desserts and order this.  

Thanks to the Entertainer App, we had two tapas free for every two tapas. However, dining at East8 chalked up a hefty despite the "savings" and it is a good place to chill-out but not for a quality meal that would fill you up.

East 8 NY Fusion Tapas and Bar 
10 Coleman Street #01-21/22 
Grand Park Hotel City Hall 
Singapore, 179809
Tel: 6338 8289
Mon- Thur: 12pm- 11pm
 Friday: 12pm-12am
Saturday: 6pm-12am
Close for break 3pm-5pm
Closed on Sundays
Menu and details on http://east-8.com/ 
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Pierre Herme Tokyo Epilogue: The Lost Gems

January 10, 2015, 6:31 pm
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 I flipped through my phone camera and realized that I left out these three creations by Pierre Herme in my previous posts. What a shame if I had not recorded them down! 

The Plasir Sucre is to me, the god grand father of all royaltine hazelnut or any chocolate crunch gateau. In fact, I highly recommend anyone who has not try PH pastries at all to get this instead of the Ispahan Macaron. Hazelnuts called the shots here but they aren’t those churned out simply from your nutella jar at home. Dense, nutty, sweet, milky, two classic long pipes sandwiched with beautifully tempered paper-thin chocolate sheets on on hazelnut dacquoise. This is truly the Life’s Sweet Pleasures!

Millefeuille Infiniment Citron (Caramelized pie, lemon chantilly cream, lemon marmalade, lemon sable) 
I have been forewarned of the tartness, having tried the Emoticon Citron that made my faced cringed several years ago. I decided to try this when it came out during the Fetish Citron--the last PH themed series I could get my hands on before I flew back, though I wished Master Pierre could be more creative and not recycle the same old ideas for his Fetishes every year. 

However, this Millefeuille was no less excellent than the previous millefeuilles I've had. Superbly crunchy pie that did not fool around with the flawlessly acidity cream. Sable in a Millefeuille? Not a problem when it comes to the hands of his Japanese disciples at the local kitchens. Just look at that dehydrated candied lemon!

This is definitely not the best St Honore in town. Yet I would live in regrets without ever trying a St Honore from PH. Below the caramelized puff pastry ring is a lemon-infused sable whose citrusy notes couldn’t etch in my memory. 
Lemon cream, lemon puree, lemon-infused Chantilly cream…you might think this is too much lemon in a single creation but the surprising truth is, it is not. I don't think one needs to have a fetish for citron food to love this. But I would be happier to try a pure Chocolate or Pistachio one!

Click here for Pierre Herme Part 1, Part 2, Part 3 

Pierre Herme Paris ピエール・エルメ・パリ
9 outlets in Tokyo, Osaka (JR Osaka Mitsukoshi Isetan), 
Kobe (Daimaru Kobe), Yokohama (SOGO Yokohama)
http://www.pierreherme.co.jp/ (Japanese)
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Thai In Town: Thai Wanton Mee & More

January 12, 2015, 6:22 pm
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Another Thai Wanton Mee? Yes, it seems like Thai Wanton Mee has become more popular these days. After Soi 19 and BaaMee, Thai in Town is my 3rd stop for Thai Wanton Mee and the good thing is that they sell more than just the noodles. In fact, it is a very new casual all-day eatery establishment along Upp Thomson Road that sells the usual Thai cuisine. 
At $6.90, the Wanton Mee is one of the most beautifully plated version yet it is also the driest one. Technically, the flavours of Thai Wanton Mee tend to be less plain than our local style so I was prepared to toss them with the fish sauce and chilli for that nice kick. 
don't go without trying the chilli--dry chilli flakes and the sour chilli dressing (free flow at the side)
Yet, the noodles posed as a major hurdle as they clumped together in a bad shape, barely inseparable from one another. Both the wanton skin and meat were also stiffened, though the smooth slices of char siew were given more meticulous treatment than  those from Soi 19 and Baa Mee. 
Instead of the lackluster wanton Mee, I would highly recommend the Claypot Prawn Tanghoon ($14.90). The Tanghoon are throughly infused with the flavour of the prawn stock and was sufficiently peppery to the degree of not over-killing the taste buds. They were generous with the prawns, peeled garlic cloves and not to mention, the ginger that added some interest.
But the best thing about this dish is how well it complemented with the sour Chilli condiments at the side of the table. The portion is enough to serve as a staple for two pax, if you are ordering other sides. 
The Tom Yam Chicken Fried Rice ($6.90) was delicious too. Tossed with red chilli and shallots, this was adequately moist and only mildly spicy.
The Tom Yam Soup ($12.90) is robustly punchy and well-penetrated with the flavours of galangal and kafir lime. However, the Folks found the fish not very fresh and preferred the clear soup version to this coconut-milk based one.
Tom Yum Soup
Served with peanuts and sugar at the side was this plate of seafood Pad Thai ($7.90) that was moist and fragrant with bits of scrambled eggs. I enjoyed the sweet and sour flavors but the clumpy, over-chewy noodles mired what could be a satisfactory experience. 
I only got to the Gai Tod ($5.90/4 pcs) at the very end but the golden exterior remained light and crisp. Instead of dipping sauce, they were served with crunchy mixed spices--a rare sight for chicken wings in Singapore--that perfumed the meat with a tantalizing aroma. I think this plate would easily make chicken wing lovers swoon for more. 
There are Red Ruby and Mango Sticky Rice under the desserts option but we headed straight for the Chocolate Toast with Ice Cream ($10.90).
This was much bigger than the one from Xin Wang and would already make one full meal alone. It was clever for them to serve two scoops of chocolate chip ice cream because one would be too little. The bread itself is already very enticing because the outer wall yielded delicately crunchy bites while the inner walls are painted with butter that exudes an subtle savory allure. 
I was itching to try out the BBQ bread with Thai Tea Sauce ($2.20) since the toast earlier was so yummy. They also serve steam breads in dim sum baskets with various dips like kaya, chocolate, condensed milk and sugar. However, the Thai Tea Sauce was rather elusive and the layer of butter spread easily dominated the flavours. 
The food here is overall quite good, except for the Wanton mee and Pad Thai which have potential to shine on the tables. Good to know that there is NO service charge and GST :)


Thai in Town 
244P Upper Thomson Road
Thomson Garden Estate Singapore 574369
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Glaciel : Japan's First Ice Cream Cake Shop

January 13, 2015, 6:20 pm
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I grow up with Swensens ice cream cake but I've never seen any ice cream cakes in Japan until this year. Inspired by the french term "glacier" which means ice-cream maker, Glaciel, is the latest concept by Hokkaido's famous cheesecake brand LeTao that specializes in entremets glacé (ice cream cakes).

The head pastry chef Hiroyuki Emori from Hokkaido had also been trained as the famous Yokohama patisserie Avril de Bergue. Once you step inside this chic Omotesando patisserie boutique, you will be wowed by the number of beautiful ice cream cakes, but sadly, not every flavour (especially those that I love) are available in slices. 
As such, I decided to try the dine-in dessert, an ice cream meringue in a pool of fruit compote sauce. Instead of the tropical mango Passionfruit version, I went for all red for the Rouge (¥1500/ 10 sets per day only) The taste frolicked between the two spectrums of sour and sweet as the centre of the meringue ball sat a sherbet, which makes this a not too overwhelmingly creamy treat. However, the size was smaller than the picture shown and I didn't think the overall complexity justify the price.
Instead of the plated desserts, their ice cream induced greater satisfaction as they are rich, creamy. There are about 20 flavours at any time but you can't judge by the looks as every ice cream is shielded from heat within metal containers. Along classics like hazelnut, pumpkin or matcha, there are seasonal flavours such as Yamanashi Momotakeya San's peach with lemon verbena.
Fran Cafe (coffee, vanilla, salted crumbles) 
Also, I highly recommend you to try their cakes which offered some stunning textures and flavors. Take for example the Fran Cafe (¥550), which is not a chocolate but coffee mousse cake, very much resembling a bittersweet tiramisu with a crunchy base that was kissed with salt. 

Similarly, I love the Tart Pamplemousse Verrine (¥550),. While I enjoyed the refreshing yet sweet Florida Grapefruit compote, it was the buttery crumbles that made this verrine shone brilliantly like no other. The hints of salt in the crumbles played an important role in enhancing the overall balance of flavours. I can't say for the mousse component but the sable crumbs can easily surpass Monsieur Pierre Herme.
Carb カルブ ¥550 (hazelnut dacquoise, orange cream, milk chocolate feuilletine) 
This might not appear the most exciting cake but I seldom come across the pairing of hazelnut with orange. The orange cream exemplified the silkiness of fine pastry Creme, whose mild citrusy flavour propelled the pleasant noir to the fore.
 シリアルCereal (Matcha/Kinako) ¥315
If you no longer have space for desserts or just like to drop by for their ice cream, never forget to get one of their "Cereal". They are definitely the least healthy cereal, even worse than granola but they are SO TASTY. These crumbles are thicker and chunkier than an average Starbucks cookie, blended with a hefty dose of Macademia nuts, matcha chocolate chunka, cranberries,etc. Don't contemplate sharing this with anyone as it is . It would be blissful to pour them into a bowl of warm milk and savour then to the very last bits.
グラッシェル Glaciel Japan 
5-2-23 Jingumae, Shibuya-ku, Tokyo
Access: Omotesando Station (Ginza, Chiyoda and Hanzomon lines)
[Open] Wed-Mon 11am-8pm
Closed Tue (except hols)
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Pacamara Boutique Coffee Roasters Singapore

January 15, 2015, 5:09 pm
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The stretch of shops along Upper Thomson Road changes so rapidly that I could no longer recognized it. Habitat Coffee, One Man Coffee and now comes Pascamara, one of the popular cafes these days in this area. Fortunately, the waiting time wasn't as scary as Lola Cafe. 
Divided into five sections; Salads, Sides, Brunch, Pasta and Dinner (5pm-9pm) the menu offers familiar cafe items such as Chicken Wings, Fries, Pancakes, Eggs Benedict. Friends who have tried the coffee 
The crunchy Deep Fried Mid-Joint Wings ($8) were not too greasy and flavorful on its own without the dipping hot sauce. I am not a connoisseur of Truffle Fries ($8) but this tasted more like fries topped with Parmesan cheese flakes. 
The cold Quinoa Salad  ($8) would not help you meet your daily green intake as it has barely much green. Quinoa was definitely in abundance but the dish was sadly under seasoned and tossed with too much olive oil.
What a nice touch for the chef to arrange the 5 cheeses next to the Oven Baked 5-Cheese Macaroni ($18). Tossed with Feta, Parmesan, Emmental, Mild Cheddar, Mozzarella, the macaroni is not too rich
Instead of the Salmon Royale, we had the Truffle Benedict ($18), characterized by smoked ham, wilted spinach and truffled hollandaise sauce. To be honest, I only knew that the hollandaise sauce contains truffle as I am writing this. Perhaps it had evaporated well before I could catch a whiff of it, but there wasn't any spectacular moment in this dish. However, the excellently toasted buttery brioche instilled my faith once again in their dishes. 
Indeed, I would gladly pledge my allegiance to their brioche for the Salted Caramel French Brioche Toast ($16) was terrific. I can't get much caramel here, but it was the magical alchemy of salt and butter that awakened my sleepy palates. The bananas and chewy granolas played the role of a side cast; I could just have a plate with the toasts alone. 
However, the other sweet brunch option, the Red Velvet Pancakes ($16) , remained a sore on the tables. The triple pancakes were squidgy and zapped of moisture, exemplifying none of the fluffy qualities I dreamt of. The dreary weight of the pancakes were aggravated by the sticky cream cheese ---mascarpone.  But if it's mascarpone, shouldn't it be less dense? In any case, I'll stick to the classic red velvet cake, not pancakes. 

Pacamara 
185 Upp Thomson Rd
9am-11pm (Closed on Mondays)
No GST or Service Charge 
https://www.facebook.com/pacamarasg
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Matsu-Gen 松玄 : Favourite Soba-ya of Three-Star Michelin Chef

January 17, 2015, 1:56 am
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When it comes to summer, the thing that I crave for besides kakigori is a bowl of cold soba. Not the volcano-lookalike Hiyashi Chuka Ramen (Cold Chinese Ramen) but simple buckwheat noodles. Hence, I could not find an even more appropriate timing to head to Matsu-Gen for one of the most popular dishes--Natto Bukkake Soba.

Featured on TV as well, this cold soba is topped with 12 different kinds of ingredients, including a raw egg yolk that sits on a sticky pool of tororo (grated mountain yam). Unlike Rikyu, a mini jar of tare is served at the side and so the flavour is left in the hands of the diners (since all the ingredients are bland anyway) 
It was delicious-the flavours didn't blow my mind but the simplicity in the soba makes it appealing all the same. The handmade noodles meets the cut just like other traditional soba-ya. Wash down every thing with the cup of soba soup and one is good to get on with the afternoon again. 
 
Both special daily lunch sets and ala carte soba menu are available during lunch but if come during dinner if you like to have more side dishes or even elaborate soba course meals. 
I learnt later from tinyurbankitchen that three-star Michelin chef Jean George Vongerichten declared Matsugen as his favourite soba restaurant in the world. Not surprising.....but this makes me wonder which soba did he have? 

I want to try that one the next time. 
Matsugen Soba 松玄 
Ebisu Outlet
Tokyo-ku 150-0012, Shibuya-ku, Hiroo 1-3-1 
Tel: 03-3444-8666
Japanese Menu here: http://www.matsugen.net/ebisu/menu/
Nearest station : JR Ebisu 
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The Bakery Chef Singapore

January 18, 2015, 5:02 pm
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I've heard quite a lot about the Bakery Chef ever since I came back from Tokyo but I've never got the motivation to head to the main shop. So it must be luck and fate that I chanced upon its pop-up stall at Orchard Central.

The signature rainbow cake dutifully lived up to its reputation and exemplified all the essential qualities of a good sponge; moist and fluffy. There is even a tinge of citrus embedded in the layers. However, the cream was frosted unevenly and in short supply compared to the previous photos of rainbow cakes churned out from the same kitchen. 
The Chocolate Rainbow  ($5.50) turned out to be the better executed of the two as the ganache was velvety and the bottom sponge layers did not suffer from the ill fate of dehydration like the Rainbow Cake did. 
Most of the cakes assumed the same style and formula; squarish sponge cakes layered with cream. There isn't much excitement until I had the Matcha and Caramel Delight($5.50 each), whose core is injected with red bean paste and salted caramel sauce respectively.
Alas, something unpredicted amidst the predictabilities. In fact, both cakes surpassed the excellency of the predecessors with their unmistakable saturated sponge and little mounds of smoky piped cream. Nonetheless, these cakes were extremely delicate and I counted my blessings that little damage was inflicted by the heat when I transported them home. 
However, it was only until the Praline Delight ($6) when I started to see potential of this pastry shop. Chocolate mousse, hazelnut paste +crunch, sponge cake coated in chocolate ganache and nuts. It might not be the most original idea, but it's a classic combination done well. Simply look at how beautiful each layer has come together! This cake should deserve more credit and raving reviews than the mundane sponge cakes. 
The Bakery Chef
Blk 161 Bukit Merah Central
#01-3711 Singapore 150161
Daily 10am-7pm
http://thebakerychef.oddle.me/
https://www.facebook.com/thebakerychef
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Three Bistro @ Marina Square

January 20, 2015, 5:10 pm
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Conveniently located at Marina Square, Three Bistro is a modern restaurant, bar and wine space which offers a wide range of western fusion food ranging from salads, pizzas to hearty main courses and desserts. Wine lovers will be delighted to know that Three Bistro actually offers a good selection of wine that is rarely found elsewhere in Singapore.





Take for example these three bottles of wine below. Notice the Chinese letters on the bottle? They are, in fact, French wine that are harvested and brewed in China. One of them has even clinched an award at the Hong Kong International Wine Tasting Competition!

Classic Mushroom 3.5/5
Our dinner started rolling with some warm comforting soups. Those who love truffle oil would love this rendition of mushroom soup ($6) as the chef is rather generous with the serving. However, a drizzle of truffle oil might just suffice as it overpowered the mushroom flavour.
Seafood Soup 3.8/5
This Seafood Soup ($8) resembled a fishermen’s stew with plenty of fresh fish, squid, in a perfect backdrop of sweet and sour tomato base that would rally up anyone's spirits on a rainy day.

 BBQ Chicken Pizza 2.8/5
The pizza base is gratifyingly crisp and the combination of chicken, pineapples and bbq sauce in this BBQ Chicken Pizza ($10.50) sounded like a Hawaiian dream come true. And this dream would realize in reality if fresh honest ingredients were used and a little more effort were channeled to craft the dough.

Pan Seared Salmon with Tofu 3/5
This dish ($12) left me in confusion because the components seemed to be isolated from one another. The pan-seared salmon in teriyaki sauce and the deep fried golden tofu were tasty on their own but there was just too little chemistry between the two, as well as the green smear of sweet wasabi custard, to inspire any beautiful love story.

Baby Back Ribs 2.8/5
Arriving in two hunky slabs, the baby back ribs ($23) definitely got me salivating over the tantalizing looking BBQ sauce. I would love to have basked in the porky glory if the flavour had penetrated through the meat. They were overdone, resulting in an arduous task of chowing through the meat.

Duck Confit with Honey Vinaigrette Dressing with Creamy Mash Potato 3/5
Some chefs do it the crisp way; some chefs do the traditional braised way. Like it or not, the Duck Confit ($25) here belonged to the classic camp where the skin is soft and supple. The meat was fairly tender but could have retained more moisture. This would have been a good interpretation of a classic confit if the dry mash potato hadn't been "modernized" by the truffle oil.

Lamb Shank 3.5/5
Some people might find this lamb shank ($27) slightly gamey but I thought the meat was a good sign of long braising, boasting of the lovely silky, almost sticky texture. The side vegetables such as carrots and onions were also cooked down to a pleasant sweet mash. Perhaps a little touch of herbs and spice would do the trick to coax out the nuances of this dish.
Cod Fish, served with Tomato Salsa and Cream of Anchovy 3.5/5
Perhaps due to the choice of using oven-baked technique, the skin of the codfish ($27) remained chewy, a pity because the great storage of fats could have been harnessed to produce an aromatic crisp fish. Nonetheless, it was a very healthy dish that is extremely light on seasoning, slightly too light to register on the palates of an average man. The cream of anchovy was also absent that day. That said, this is pretty ideal for ladies who are watching their diet. Panna Cotta 3.5/5
Back to the desserts, the Panna Cotta ($5.50) has a unique consistency of a milk jelly pudding and the sugar content is well regulated.
Chocolate brownie with vanilla ice cream 3/5
Meanwhile, the Chocolate brownie ($6.50) also made quick entrance, albeit at the mercy of the delicate ice cream that was melting in mid-way. This brownie might not be out-of-the-world delicious, but efforts still have to be credited to the chef who made this instead of outsourcing to external bakeries. It had a dense, nutty texture, which would be elevated to a next level if served warm.
Currently, the concept of the food at Three Bistro appears inherently fuzzy to me, though I sincerely appreciate the effort that goes into styling up some dishes here. If more energy is directed towards the balance of flavours and textures in each dish, I think Three Bistro would stand out as one of the quality all-day dining and chill-out spots in the CBD district. Live band music performance is also available during the evenings at 9pm on Wednesday, Friday and Saturday.
Three Bistro
6 Raffles Boulevard, Marina Square #01- 07/08
Singapore 039594
Daily 10am-11pm

This article first appeared on SG Food on Foot, an excellent and comprehensive food blog that showcases Singapore's best food near MRT stations. 
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Kyoto Fukujuen in Tokyo: Ocha Kaiseki　

January 21, 2015, 5:12 pm
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If you have tried Kaiseki once before, how about trying some Tea Kaiseki next time? Kyoto Fukujuen has opened a modern Kaiseki restaurant right at Tokyo Station Granroof. The concept is really interesting as it firstly incorporates all kinds of tea into traditional Kaiseki dishes and injects the style with a touch of French. 

Lunches are always the best choice for those on a budget and I picked the ¥2800 lunch course. It started with a pre-top grade"Ama-cha" with gyokuro leaves (bottom left of pic). As the name implies, it is a sweet tea. Three different kinds of tea leaves (Tencha, matcha, houjicha) are meant to be paired with the main course later as condiments.
Instead of having rice and soup towards the end of the meal, the two items are served together with the amuse bouche-pork rilette houjicha cream puff. The soup item is a sweet potato cold cream soup with matcha olive oil while the rice item is a Sencha smoked rice ball. 



The French baguette is served with three kinds of butter--matcha/sencha/houjicha. It was intriguing to know that tea can be churned with into butter. There was no taste but only tea fragrance to speak of.
The main course is a choice of two kinds of fish. Instead of the breadcrumb battered Saba fish with Sencha sauce, I picked the sea bass. It might looked plain but the fish itself is well seasoned and complemented with the bright white Balsamic vinegar and Gyokuro sauce. It is served with an array of seasonal Kyoto vegetables. 
Dessert was a platter of traditional and modern Wagashi. Needless to say, the matcha orange stood out from the crowd as the mini peach Wagashi filled with koshi-an was too sweet and there is nothing spectacular with a piece of butter cake.

The restaurant is also a tea house so one can enjoy authentic Ocha together with matcha sweets. Come during summer and there is this beautiful kakigori, or my best matcha kakigori this year. It does not have any red beans, but semi-cooked Tanba black beans draped in some golden flakes. The sweetness comes from the matcha red bean mochi and the matcha syrup.

The cuisine is refined, delicate and surprising. Plus, the service here is excellent and it's situated just right at Tokyo Station. But, I guess it's time to head to its main shop in Kyoto. 
French Cha Kaiseki by Kyoto Fukujuen Charyo
ふれんち茶懐石 by 京都福寿園茶寮 
Tokyo Station GranRoof
Chiyoda Ku Marunouchi 1-9-1GranRoof 3F
Access: 2 min walk from Tokyo Station Yaesu Minami-guchi (South Exit)
Lunch 11am-2pm
Tea 2pm-5pm
Dinner 5pm-9.30pm
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Pete's Place @ Grand Hyatt: Hidden Gem for Italian Food

January 23, 2015, 5:34 pm
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Walk down the stairs to the basement level of Grand Hyatt Hotel and one will be greeted by the nostalgic sight of traditional Italian trattoria that makes you feel as though you are coming home. There is much buzz around this enduringly popular family-friendly Italian restaurant as the food is refreshingly simple yet decently priced, especially when every main course ordered include a self-plated salad and free flow of Italian bread. 

Free flow of Homemade Italian Bread and Butter Spread with Every Main Course
Bread lovers like me will find it extremely difficult to resist the wonderful carbs here. The olive and sundried tomato foccacia or the grissini sticks underpin all the necessary aspects of the authentic Italian approach.
The salad bar is such a great idea that it should be introduced in more local restaurants. From alfalfa sprouts, baby asparagus to marinated mushrooms, tuna or sun-dried tomatoes, there is a wide selection of freshly sourced greens that can be pimped up with in-house dressings and the yummy shavings CHEESE. The salad bar may not be free flow but one plate is more than sufficient as the delicious main courses are waiting ahead. 
The Gamberi e Nero de Sepoia ($29) is one exemplary Italian dish which the ingredients speak for themselves. No rich heavy cream but just a clear base of seafood broth that brimmed with the sweetness of seafood, parsley and garlic. The springy and fresh seared prawns and length-sliced chillis at a cheery flavour to the toothsome Italian "mee pok'". 
We were deliberating between the hearty Sustainable Fish Stew with Baguette ($32) and this Pan Seared Cod Fish ($36) but chose the latter in the end. The fatty white fish luxuriates in a shallow pool of Parsnip purée and creamy spinach, flanked with tart radish and yellow Polenta Cubes which resembled mango cubes. 

I wished the cod skin could be crispier but the overall dish was wholesome and satisfying, not overwhelmingly heavy in seasoning that would have robbed away the beauty of the fish. 
We had to bade goodbye without trying the classic dolci like Tiramisu and Amaretti Chocolate Pudding this time round as we were heading to Mezza9 for the desserts. But this means a legitimate reason to come back for the wooden fire pizzas and more pastas next time, probably through their value for money set dinner or the Sunday Brunch when I can conquer all dishes with a glass of Prosecco.

Pete's Place
Grand Hyatt Hotel Basement
Lunch: 12:00 pm to 3:00 pm, daily
Dinner: 6:00 pm to 11:00 pm, daily
Sunday Brunch: 11:30 am to 2:30 pm
For menu and current promotion, visit here
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Divine Desserts @ Mezza9

January 24, 2015, 7:15 pm
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You can be certain that the team at Mezza9 takes their desserts seriously when you discover an exquisite menu devoted wholeheartedly to desserts. Since September last year, this menu featuring five desserts and a cheese platter, has been introduced and adds on to the existing cakes/pastries at the Mezza9 shop. What's better way to indulge in their DESSERT PLATTER ($32++) that offers a taste of everything after a satisfying Italian dinner at Pete's Place! 

Does this look like a hot piping Souffle? In fact, this is a frozen Grand Marnier Souffle ($16++ for ala carte)  that is no less potent than the bottle of liquor itself. Every spoonful oozed plenty of boozy goodness that I constantly reminded myself to handle this with extra care to minimize spillage. 
Much has been raved about the astoundingly creamy home-made ice cream and this mixed pool is no exception. The smooth, rich Papua New Guinea vanilla bean and Manjaro chocolate ice cream sat in contrast with the eye-poppingly tart Passionfruit sherbet and zesty raspberry sherbet, creating quite an exciting taste experience that would appease gelato and sherbet fans at the same time. There is a bonus that is not as showy as the curvy nut tuile perched at the top--bitter cacao nibs inside the intense chocolate gelato. 

Mezza 9 Deconstructed Pavlova ($16++ for ala carte) 
The cloud-like crispy baked meringues were taken down a notch on sweetness with the sourish kick from the sherbet and berries. 
Dessert flower pots are no longer any novelty but the Flower Pot ($16++ for ala carte) here is probably one of the better ones in town. It is not spammed with mousse or any cheese cake but a superbly executed caramel sea salt ice cream that enrobed the palates with toasty notes of burnt sugar. To be more precise, the caramel flavour was perfect, something that very few can mastered well (most are either overdone or underdone). 
Besides the flower pot, the Grand Cru Chocolate Mousse ($16++ ala carte) is my another favourite in this platter. After all the bright flavours, this chocolate jar proved to be a pleasantly bitter sanctuary that soothes the taste buds. I emptied the entire shooter of dark chocolate sauce and sank myself in the blissful chocolate bed.
 
A divine finish for the divine desserts
 
Divine Desserts @ Mezza9 Grand Hyatt
Available during opening hours
Lunch: 12pm-3pm, daily
Dinner: 6pm-11pm, daily
Sunday Brunch: 11:30am-3pm, last pour at 2:45 pm
Click here for full menu
Note that ala carte portions will be bigger than portions for dessert platter

Chinese New Year are now available at the Mezza9 Shop till 5 March 2015
For full list of takeaway goodies, visit here
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Royce Ishikajima Okinawan Part 2 : Nama Chocolates

January 26, 2015, 7:08 am
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Besides the snacks from Royce Ishikajima as mentioned in the previous post, I managed to restrain my purse and bought a few (not all) Nama Chocolates that is made with local Okinawan produce.

Not a fan of fruit blended chocolates but out of Mango, Pineapple, Passionfruit and Lime, I chose the last one, thinking that it would be at least be not too sweet. However, it was so sweet and I am glad I hadn't bought the other two.

Meanwhile, Okinawa is famous for its distilled liquor aka Awamori and so it was churned into Royce Nama Chocolate as well (See Blue Package). The alcohol is rather mild so I'm sure kids can take it as well.

My favourite flavour is the Kokutou aka Black Sugar version with mixed with salt and rum. The intense molasses flavour overtook the chocolate and somehow suppressed the creamy character of Nama chocolates.

And it goes without question that I found myself hooked to the Kokutou Milk ChocolateSquares. Each moreish delight comes in a different package design based on the iconic images of Okinawan. Very special and meaningful, isn't it?

And last but not least, the Salt Chocolate Tablets.  石垣の塩チョコレート
Each box comes with not 1 but 3 big rectangular slabs of milk chocolate coated generously in Ishigaki's salt. Now I've begun to think that milk chocolate works the best with salt out of the three types of chocolate (white, milk and dark).  

It is really rare for Royce to bring in their sister brand to Tokyo so if you managed to catch them randomly somewhere, don't miss it! :)

ROYCE ISHIGAKIJIMAロイズ石垣島
Various Stores in Okinawa, including Shin-Ishigaki Airport, Naba Airport and stores in Ishigaki City
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BoCHINche: Argentinian Brunch

January 28, 2015, 5:11 pm
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The words "Argentinian Meat and Supermarket" got me way excited before I even stepped into this restaurant because it has been long since I visited one Latin American restaurant. The last one was at the now-defunct Sur Nuevo. Argentina beef steaks are well-known but we skipped their signature steaks from the grills section and headed straight from the all-new brunch menu, since they are only available on weekends from 11am-3pm (which coincides with our visit). 
Classic Provoleta with Almonds & Honey ($19)
It's a cunning dish that secretly sneaked in all the winning flavours into one, grilled and served in a metal grill with gooey cheese bubbling furiously as if shouting "Eat Me! Eat Me" Wait no longer and dig in before this Argentinian cheese variant solidified into curd-form. Incredibly simple yet superbly sharp, mature, sweet, crunchy. Forget about the dry focaccia bread and just deliver the cheese pud into your mouth. 
From the Grills: Green Asparagus, Baked Brie and Grated Granola ($23++) 
I love asparagus. I love brie. I love granola. So I thought I would love it when these 3 items are put together on a plate. This sounds like an innovative breakfast dish but the trio seemed to have parted ways with each other. The granola was used too sparingly and the dry, hard toast reduced the appeal. 
But all is not lost. The highly anticipated Chimichurro Burger V2.0 ($28++) did not disappoint. Yes, this is probably the second most expensive burger I've had after DB's burger but the ingredients sourced from Argentinian probably contributed the bulk of the cost. It had no fries, but in terms of flavours, it hit the bull's eye. 

The bright orange HEN egg yolk that spurted in my mouth was the first source of delight, followed by the HUGE succulent and flavourful beef pattie, soft caramelized onions, bacons, smoky chimichurri sauce. I like the base of the bun which had soaked up the  juices of the overriding components. 
The classic egg benedict is given a twist with Braised Ossobucco being sandwiched in between the poached eggs and toast ($25++). The chives hollandaise was elusive and did not create much impression, just like the veal shanks that were shredded too thinly and turned out rather bland on the toast. 
The Brioche French Toast, house cooked ham and bacon-vanilla ice cream ($19++) is still strictly a savoury dish even though there is a petite scoop of ice cream to cut through the salt. It had a soft custardy interior but would be more enticing if there is a sharp buttery aroma and a little more sugar. But the burger cum bacon lover @fundamentally-flawedloved this dish so much that she would order this for brunch again. 
Spared from the ultra-sweetness of an authentic Tres Leches, the Milk Cake tasted like a good and sponge cake soaked with just the right amount of milk. I am not a fan of sherbet but the acidity of the passionfruit sherbet smoothened the creaminess of not only this cake but also the other outstanding desserts like the Dulce Le Che Creme Brûlée ($17++) 
My heart skipped a beat when I had the first bite of this super creamy and sweet pud that lie beneath the perfect bittersweet caramel crackling. The non-conventional Banana Split Ice Cream served as a perfect counterpoint to the smoky custardy body. Yes, this is very sweet but I love it. 
To me, a meal is incomplete without a dessert and better completed with something chocolatey. So the Chocolate Pudding with Salted Caramel ($16++) definitely brought the meal to a nice full stop. The strong dose of salt in the caramel moderated the velvety milk chocolate cream, though some people might find the salted caramel to be in excess. The proportions could be better tweaked to have more crunchy brioche croutons. 

Nonetheless, it is advisable not to go for two cream-based desserts straight in a row as the amount of richness can be quite overwhelming. 
Even though there might be empty seats around the restaurant, it is highly recommended to reserve a table in advance to secure a good "feng shui" spot in this Argentinian restaurant. For those who are looking for an unconventional yet quality brunch without budget constraints, BoCHINche would be a very good choice. 

BoCHINche  
22 Martin Road 
Weekends 11am-3pm (brunch) 3pm-11pm
Tues-Fri 11am-11pm
http://bochinche.com.sg/
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Laduree Tokyo Boutique & Ice Cream Bar : Pistachio, Oh Yeah!

January 30, 2015, 5:47 pm
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2 years ago, I did not had a good impression of Laduree's Rose St Honore. Since then, I had stopped trying its pastries as the price is far steeper than many patisseries. However, I noticed that there was something different about the St Honore this time and decided to try the Pistachio version (907 Yen) .

And I would like to declare that the Pistachio version as my best St Honore so far. It is a ravenous work of art that operated at the absolute limits of complete tastiness. 
Yes, if I am not wrong, they have tweaked their recipe and structure of the St Honore. Nothing is caramelized here, instead, the base ring is insulated with pistachio chocolate. And I think they "cheated" by supplanting the base with a 1/4 inch thick biscuit crumble and added two clumps of salty crumble that transformed the entire into an A+ work. 
Fluffy Pistachio cream that penetrated every part but did not kill the gateau, though the piping work was a little sloppy. Good job Laduree, you have usurped the Best Patisserie in Town voted by the people for St Honore. 
The Plasir Sucre(799 Yen) is a marvelous chocolate bar that is on par with Pierre Herme's version. I found no valid reason to devalue this masterpiece because it is an assemblage all the ideal chocolate components. From the base, there is the moist hazelnut dacquoise, praline and that two longitudinally-piped milk chocolate sandwiched between the chocolate planks that defined a typical Plasir Sucre. 
In fact, you can find many similarities of such in the world. In Singapore, the Royal Hazeltine or some Hazelnut Nougatine cake comes close but can never ever reach the pinnacle of elegance. 
Good to know: Only the Shinjuku outlet serves soft serve ice cream. I was too lazy to customize so I picked the Pistachio Griotte (556 Yen) that consists of Yoghurt Fraise Ice cream with caramelized pistachio nuts, griotte cherry sauce, griotte compote,pistachio macaron crunch and it was really rich, creamy and tangy. 
Blissful treat under the blazing heat. 
Laduree Tokyo 
Shinjuku Outlet (Boutique & Ice Cream Bar)
Shinjuku-ku, Shinjuku 3-38-2
Lumine 2 1st Floor
Hours: 11am-11pm
Access: Shinjuku Station 
Details on other boutiques here (Japanese only)
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The Missing Pan @ Bukit Timah Road : NEW Items!

January 31, 2015, 7:43 pm
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After achieving raving success for its delicious brunch dishes, The Missing Pan, a cosy bakery-cum-brasserie at Bukit Timah, has launched several new main courses and light bites that are perfect for sharing over dinner. The good news is that they are available all-day just like their hearty brunches.


Chorizo Pork Fiesta 3.5/5
Highlights from the "Munch" section include this Chorizo Pork Fiesta ($10), a generous serving of intensely savory Spanish pork sausages that are bouncy on the teeth. I thought the meaty discs combined with black olives were a little too salty on their own, but the acidic crunchy gherkins and dried chili acted as good mediators in terms of both flavors and textures.
Chargrilled Squid 4/5
I am not a fan of squid but this Chargrilled Squid ($12) were so sweet and succulent that made me rediscovered the charm of this brainy seafood. The enticingly sweet and spicy "hush hush" seasoning probably won a lot of points for this dish, which implied that the side dressing of honey lime mayonnaise did not serve much purpose but this would taste equally mouthwatering even if other seafood are tossed in.
Mushroom Quesadillas 3/5
The Mushroom Quesadillas ($18) had the basic necessary ingredients such as wild mushrooms, bell peppers, onions and mozzarella but the taste fell rather flat. It was a pity because the tortilla skin made in-house was excellently crisp and fresh. Perhaps a mix of cheese and a little more spice would bring about clarity of flavors.
Smoked Duck Risotto 4.2/5
Nonetheless, regardless whether you have visited in the past for the food, the Smoked Duck Risotto ($25) provided another good reason to dine here. Instead of slices of smoked duck breast, the meat was meticulously chopped into bite sizes, blending itself seamlessly with the rest of the ingredients including hojimeishi mushrooms and baby spinach. The bright zesty flavor of the semi sun-dried tomato lightened everything instantly and served as a good foil for the rich and creamy base.
Frozen Honey Nougat 4.5/5
The vigilant eye for consistent quality food is not kept to the main courses but also the desserts section, where non-conventional pairings like thyme ice cream and nutty brownie would invite you to linger for more. Take for example the Frozen Honey Nougat ($12) that was flecked with pistachio nuts, dried almonds, and jazzed up with a delicate and aromatic coconut tuile biscuit. I was amazed how this chilled meringue was so restrained in sweetness, even when consumed with the meringue sticks. This is definitely a wonderfully refreshing and healthier confection than the usual ice cream to tide sweet cravings.
Bread and Butter pudding with Vanilla Crème 4/5
Topped with all kinds of fruits you can imagine-from the usual berries to apples, grapes and even watermelon, the humble Bread and Butter pudding with Vanilla Crème was transformed into the largest and possibly most beautifully plated version I've ever seen. This eggy pud would set you back at only $8, but increase your belt size by another hole. Begetting a long swipe through the vanilla crème and cocoa crumbs, the lush custardy interior would be perfect if it had a toastier exterior.
Pleasure 3.5/5
Besides the desserts, all the cakes and bread are churned out from the 1st floor bakery. The Pleasure ($8.50) is a classic interpretation of a milk chocolate-hazelnut cake but the dacquoise and ganache were slightly stiffened and dry. However, the hints of salt did help to enhance the elusive chocolate and pull things into a more coherent shape.

For those who love their alcohol, The Missing Pan boasts a specially curated list ranging from Thatcher Ciders, Brothers Ciders to craft beers from Belgium and UK. With a winning recipe of earnest passion and sincerity in serving good food, I am confident that the Missing Pan will continue to anchor a strong foothold in the local F&B scene.

The Missing Pan
619D Bukit Timah Road
#01/02-01
Singapore 269724
Tel: +65 64664377
Facebook: https://www.facebook.com/missingpan
Website: http://www.themissingpan.com
Nearest MRT: Botanic Gardens (CC Line), Farrer Road (CC Line)
Opening Hours: 
Tue-Sat: 9am - 5pm, 6pm - 10pm
Sun/PH: 9am - 6pm
(Closed on Mon)

This article first appeared on SG Food on Foot, an excellent and comprehensive food blog that showcases Singapore's best food near MRT stations. 
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Peony Jade CNY Cookies 2015

February 2, 2015, 6:54 am
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Peony Jade, the premium fine-dining establishment located at Clarke Quay and Keppel Club, has introduced a series of new CNY cookies flavors in addition to its regular hot sellers such as Pineapple Tarts and Durian Nian Gao. One of the new flavors is the Spicy Chilli Chicken Floss Cookies ($28.80 per tin). 

These thinly sliced treats might not look attractive but definitely packed a punch above the rest. One bite and I was sold. The spicy and numbing effect inundated the taste buds right away but powerfully invited me to take on the second and third round of challenge. Not recommended for the weak chilli hearts but these delicate crumbles will impress as something different from the usual sweet snacks. 
Being a close hybrid of closed Pineapple Tarts, the filling of the Concealed Premium Date Tarts ($25.50/tin) is less sweet and the buttery pastry shell has just the right amount of salt. This would be a strong contender against their pineapple tarts if the pastry was less dry and the date filling was not so gummy. 
From now to 17 February, Peony Jade is selling their cookies and other assorted CNY goodies at Takashimaya Basement. For more details, visit :  http://www.peonyjade.com/index.html 
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