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Mouth Restaurant: CNY Dinner 2015

February 3, 2015, 7:28 am
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Back to the time of the year when I tagged along with the Folks to their corporate dinner held at Mouth Restaurant. 9 courses, including 2 desserts and 1 Salmon Yusheng. The 3-hour long dinner made me realized 3 things.

First, I am glad that I don't have to eat my words for saying that the food is good as they are really good, some dishes in fact better than the ones I had during my previous visit.  
Second, the service is good and speedy, considering the fact that the kitchen had to prepare for 23 tables at the SAME time. Imagine how crazy and hectic the kitchen must had been!
Third, Mouth Restaurant is really an affordable venue to host company dinners, weddings and other events. 10% service charge is absorbed for corporate dinner like this and the Yusheng is complementary. It can fit 23 tables and even housed state-of-the-art entertainment karaoke system for diners to sing their hearts out along with the food.

Food. Service. Price. Mouth Restaurant ticked all the right boxes. Here is a quick run through of what dishes we had after the messy but necessary Lo-hei ritual.


The Buddha Over The Wall was very nourishing brew that contained all the wholesome "料” including fish maw, sharks fin, sea cucumber, mushrooms, 8-head abalone, etc. Premium ingredients aside, I truly enjoyed every sip of the light yet flavorful chicken broth that encapsulated the subtle sweetness from dried scallops. 
The Sautéed Prawn with Chardonnay Sauce was not only a favorite dish of the kids but also the adults at the table. The fresh springy prawns were coated and deep-fried in just the right amount of batter though the taste of Chardonnay remained iffy. Perhaps due to tight constraints of the kitchen, the Crispy Roasted Duck with Plum Sauce could have been roasted for a longer time for the ideally crispy crackling. 
The Phoenix Peacock Soon Hock Fish was an auspicious dish that signified rebirth and a brand new life. But beneath the dramatic golden fan made of deep fried egg white was solid and fresh Soon Hock fish. What made the dish addictive was the scattered bits of fried batter that were semi-soaked in the special blended sauce.
This was undeniably delicious but my heart would always be with the San-Bei Tiger Garoupa, another spectacular fish served at Mouth Restaurant. That, is hard to beat. 
But that said, there are dishes worth ordering again. The wok-hei is excellent in the Seafood Fried Rice with XO sauce. One spoonful of the fragrant and fluffy grains would entice you to take subsequent servings despite being 90% full already. There is heat of course, from the sporadic slices of dried chilli, but they will not blow any heads off.

The Stir Fry Broccoli with Wild Mushrooms and Truffle was a funky umami bomb, dealt with the confident hand of the chefs as the flower heads were cooked to the right tenderness.
Finally the long-awaited desserts arrived. The Sweet Potato Cream served with a scoop of vanilla ice cream, stood apart from the usual jelly or traditional desserts served at most Chinese restaurants. In fact, the only sweetness came from the ice cream, making this a hit with many elderly folks and ladies. 
And last but not least, the Legendary Liu Sha Bao!!!! These golden babies were as tasty and deadly sinful as I remembered, though they seemed to have shrunk a little in size. But this was not a problem as I had two. 

Two transcendent moments in less than 5 minutes 

Double happiness.
Mouth Restaurant
22 Cross Street #01-61 
China Square Central South Bridge Court Shop House
Singapore 048421
Weekday: 1130am -3pm, 6pm - 10pm
Weekend & PH: 10am - 10pm
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The Quarters : Asian Flavours Local Perspective

February 4, 2015, 7:04 pm
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Opened by a young entrepreneur Deming who switched from his finance background to pursue his passion for food, the Quarters is a casual dining quarter that serves mod-Sin (modern Singapore) cuisine that are created from scratch. On the menu is a myriad of influences from various cuisines including Peranakan, Italian, American, Chinese, Japanese....very much a reflection of our Singapore society. 
For instance, ALL the sauces here are created by Deming and they were the stars that helped to drive the munching of deep-fried bites. Fries were paired with Salted Egg Alioli in the Salted Egg Yolk Fries ($8.50) while the Har Cheong Kai ($8.50) went with the Power Belachan (above pic). Some may be expecting Salted Egg Yolk Dip similar to that of Liu Sha Bao but the dip is actually spiced mayonnaise made with salted eggs, which explained why they tasted so different from the typical salted egg yolk sauce.

The homemade sauces have achieved such a success that they are now available in jars at the restaurant or online at  www.batch.sg I highly recommend you to try these sauces as they will definitely be your kitchen saver!
On the hindsight, the Calamari ($12.80) were too greasy for my liking while the Fwah! ($18.80), another unique interpretation of the Foie Gras with scrambled eggs, could spawn a craze if not for the overcooked liver and absence of sweet-tangy elements in the dish. 
I prefer the Wafu Beef Salad with Soy Ginger dressing ($14.00) to the Samsui Chicken salad ($12.00) though the latter was refreshingly sweet and spicy. The beef could be softer but the clean flavor of the ginger lightened the meatiness and combined very well with the baby spinach. 

I thought the names of the Mains such as The Last Samurai, Raffles Gaga or Majie Indulgence were pretty creative but the cooking had its high and low points. The Great Escapade ($18.80 , above pic) is the most memorable mains that day; the pan-fried barramundi Lemongrass infused with ginger flower.

The Majie Indulgence ($18) would be another successful example of fusion dish if the base was less sweet. I preferred a more robust spice kick. Instead of the usual dory fillet, Leatherjacket fish was used for the Raffles Gaga ($16) but doughy fried batter and rubbery texture of the fish did not invite a standing ovation. But yes, the Curry Lime Tartar is so good it should also be sold in jars. 
Of the desserts, the Duriancanboleh ($7) is a Must Try for durian lovers; smooth pungent and creamy, the custard is not too sweet either. This dish first came about NOT because the owner Deming was seeking an Asian-inspired dessert, but because he could not find any decent Creme brulee and decided to create his own. Now this successful experimentation has become such a hit that they are sold in takeaway boxes.
Other desserts such as Sweet Potato Cream Puffs or the Kueh Baulu did not resonate as much as the Chocolate Brownie with Buah Keluak Ice Cream, ($9.80, above pic) which might take some time getting used to. I was surprised that NO chocolate was used in the ice cream but yet it had such well-rounded, earthy cacao tones. 
Lots of creative innovation is going on at the Quarters that has opened barely for less than 6 months since September 2014. The cooking might need to be more consistent but there is plenty of room to play with in the area of mod-Sin cuisine. 

Go with no expectations and let the food speak .
The Quarters
Icon Village
16 Enggor Street S(079717)
Tel: 6834 4174
Monday to Friday 8am-10pm
Saturday 10am-10pm
Sunday 10am-6pm
Facebook: https://www.facebook.com/thequarterssg
Website http://www.thequarters.sg/
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Tampopo Singapore Kyoto Fair till 11 Feb 2015

February 6, 2015, 7:29 am
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To say the food here is AMAZING is an understatement.
 
My (and even my family) favorite Japanese restaurant in Singapore has launched their FIRST Kyoto fair featuring the award-winning KYOTO BEEF that has done its ancestors proud by clinching the TOP prize at the 61st Kinki Tokai Hokuriku Union Beef Cattle Kyoshin Association in 2014. 
 
Really? Kyoto Beef? How good can it be when it's not even one of the Top 3 Wagyu Beef in Japan? Yes, I had those questions in mind too but when I had a bite of the Kyoto Beef, I nearly wanted to flip the tables. (Just kidding) Trust me, this breed of cow is just as elite as the vegetables and tofu produce from Kyoto.


Wagyu purists might disagree but I do not care. This is definitely my ideal cattle because of the regular marbling of fats make this a balanced cut that is tender yet not too fatty. Kobe beef felt like swallowing a whole chunk of butter and I couldn't proceed after one. But not for this. 
The one-week Kyoto fair is run by Okamoto san, an experienced chef with a restaurant in Kyoto. ALL ingredients, from the pickles in the appetizers to the strawberries in dessert are all imported from Kyoto. 
 
There is ala carte menu but the lunch/dinner course is much more highly recommended for the full quality experience. The price ranges from $28 to $100, which is jaw-droppingly reasonable for the excellent standards of the meal. Here is the recap of what the meal: 
5 kinds of Obanzai appetizers--Spinach with Tofu, Carrot Kakiage, Pickled Pink Ginger, Burdock Roots, Raw Tofu
Fresh Kyo-Yuba with Uni 
Main Course for the Gion Set ($28) Kyoto Beef in Kyoto Negi (Leeks) and Tofu Pot This tasted like a very robust sukiyaki but yet sweet! I could pour the broth over a bowl of rice and just finish everything. 
Main Course for Miyabi Set ($58) Stone Grilled Kyoto Beef A5 Tenderloin 
For dinner, the course (2 options $78/$100) is more extravagant and it comes with the following additional items: 
Fresh Gluten Cake with Miso 
Sashimi Mix (Chutoro 2pcs, Tai 2pcs, Hamachi 1 pc) 
 
Main Course - Kyoto Beef A5 Kyoto Soy Milk Shabu Shabu (or the above Stone Grilled A5 Tenderloin shown in Lunch Miyabi Set) 
Fresh Kyo-Yuba and Kinoko Ankake with Rice きのこと湯葉のあんかけ御飯 (Only for Dinner Miyabi $100) 
Everyone, even my non-rice lover friend, was swooning for this Japanese "Mui fan".  Every set comes with rice, miso soup, Kyoto Tsukemono (pickles) and dessert 
But that's not the end. The dessert brought the Kyoto meal to another climax. Matcha Fondue. Yes, dark green liquid served WARM with Kyoto Strawberries, Warabi Mochi, Matcha Cake and Shiratama Dango. This was so ridiculously good that I licked my fondue cup clean. Blissful. 
The beef, the tofu, the matcha. Every ingredient played their respective role in he course. Looks like this meal has set a high standard for 2015 and honestly speaking, it's difficult to find another place in Singapore that can beat this in terms of value and quality. 
Lunch Gion $28/ Miyabi $58
Dinner Gion $78/ Miyabi $100
Tampopo 
177 River Valley Road, #01-23/24, Liang Court
Mon-Sat 11.30am-10.30pm
Sun 11am-10.30pm
Menu on https://www.facebook.com/TPPSG
Note that menu at Tampopo Liang Court and Tampopo Grand Takashimaya may vary slightly. 
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Bakerzin SG All-NEW CNY Set Menu 2015

February 8, 2015, 7:26 am
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If you are looking for a delicious place to soak in the Chinese New Year atmosphere without spending a bomb and going through the tedious multi-course meals at typical Chinese restaurants, check out Bakerzin's newly launched CNY set menu featuring one appetizer and one main course for just $18.80++!! 
Available at all 10 outlets except the one at Terminal One from 5 Feb to 5 March 2015, the ALL-DAY menu offers 2 choices of appetizers and 2 mains for diners to pick from. Every set comes with a complimentary iced lemon tea. 

One of the appetizers is the trio of pan-seared Prosperity Prawns that sat atop some I sweet and tangy carrot green papaya pickles.These crunchy pickles complemented the stout reduction sauce and kumquat marmalade dressing to turn this into a refreshing dish that tasted surprisingly like Lo-Hei (CNY tossed raw fish salad)! 
The Opulent Salmon veers more towards the classic western canapé of pairing smoked salmon with dill cream. What makes this dish unique is the homemade bread at the base that is studded either with cranberries or walnuts.
Treasure Chicken 
Bakerzin's take on the classic oven-roasted Chicken Roulade compromises nothing in taste with a superbly fragrant glutinous rice with dried shrimps, diced mushrooms and Macadamia nuts. It was an ingenious move to coat every single grain in marmite sauce, which evoked nostalgic tastes of traditional glutinous rice with simple dark soy sauce. 
It was love at first taste when I encountered the sharp spicy kick from the chilli padi in my favourite Hakka dish. Tossed in Shitake mushrooms, lotus root, dried shrimps and chili padi, the Fortune Yam is an interesting colour combination of white and purple yam balls. Some felt that it could be chewier but I thought it needed more yam. Nonetheless, the tantalizing aroma created a nice aura that encourages one to dig in continuously. 
There is no CNY dessert but Bakerzin CNY tarts and cookies would satisfy that itching sweet cravings. Voted as one of the top 3 Pineapple Tarts in SG during a blind tasting test conducted by the Straits Times, the Classic Yuan Bao Pineapple Tarts (21pcs/box for $23.80+) was soft, buttery and not too dry. For that spark of light citrus acidity, try the new Golden Leaf Orange Pineapple Tarts (21pcs/box for $23.80+) whose fillings are bumped up with orange zest. I prefer the Classic Yuan Bao as it has a better pastry to filling ratio and is less sweet. 
Good Luck Cookies Galore (Cashew Nut/Coconut Macademia/Coffee/Green Tea/Ginger/Pistachio & Cranberry Chocolate Chips) 
This season, Bakerzin has also launched 5 new flavours on top of the all time favourite Pistachio & Cranberry Chocolate Chips. My favourites were the delicate and fragrant Coconut Macademia nuts as well as the zippy Ginger Cookies filled with candied ginger and lemon zest. The assorted crunchy nibbles are sold in a box of 30 pcs at $21.80++ and each piece is individually wrapped to ensure freshness. 

Instead of the usual 8-treasure confectionary gummy box, why not get all 8 types of cookies and plate up your own 8-treasure cookie box to for your guests this year? 


Bakerzin
Outlets include United Square, Northpoint,
Vivocity and the NEW Farrer Park @ Connexion (above)

Farrer Park Outlet
Tel: 6443 1910
1 Farrer Park Station
#01-05/06/07 Connexion
Singapore 217562
Opening Hours : 11.30am-10pm daily
For full store details, visit here
OCBC and HSBC cardholders enjoys 15% discount for the CNY cookies.
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Royal Pavilion : First CNY Menu 2015

February 10, 2015, 7:20 am
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Cantonese fine-dining restaurant Royal Pavillion ushers in the lunar new year with an array of Chinese New Year dishes that are created by the brand’s Director of Kitchen & Operations, Mr Ray Tso, from Hong Kong.
 Royal Prosperity Salmon Yusheng (4/5)
Arranged like a fish in a beautiful golden bowl, the yusheng (S$68/$88++) may not be as extravagant as most fine-dining restaurants these days but all the necessary ingredients playing their roles dutifully. This dish stayed true to tradition, with plenty of fresh crisp golden crackers as well as a sweet-tangy apple and plum sauce.
Royal Fried Lamb Shank (3.5/5)
Since this is the Year of Goat, Royal Pavillion has introduced this ingenious lamb dish for CNY. The Royal Fried Lamb Shank (S$48++ for up to 4 guests) seemed like a cross-fertilization between German Deep Fried Pork Knuckles and Beijing Roasted Duck. Wrapped in a traditional crepe with red-green pepper, spring onions and hoisin sauce, the shredded lamb had some nice crispiness depending on the parts you get, without the awful gamey taste. However, some expressed that the meat was too dry and did not spark any excitement in them.
Braised 4-head South African Abalone with Superior Pumpkin Broth (3.8/5)
I felt like a member of the Imperial Chinese family when I was served this elegant plate of Braised 4-head South African Abalone with Superior Pumpkin Broth S$68++ per serving. The idea of a golden soup base worked out nicely as it added a deluxe touch to the delicate handmade tofu, cooked spinach and tender prized shellfish. A pity that the sweetness of the pumpkin is masked by the intense chicken flavor.
Royal Smoked Duck (4.8/5)
Voted as one of the Top 10 dishes of the Year by Zao Bao last year, this Royal Smoked Duck ($35/$68) truly deserved the royal spot in the hall of fame because the meat is simply delectably tender and flavorful. What wins further respect was the fact that the 4-5 month young duckling had only been smoked for 45 minutes with lychee wood but achieved such a remarkable distinction between the layers of fat tissues and paper-thin crispy skin. It's already a winning stand-alone dish without the sweet plum dipping sauce!
Pan Fried Eight Treasures Glutinous Rice (3.5/5)
Not many people would be used to having sweet components in glutinous rice but this dish reminded me of how the Japanese often cooked their rice with chestnuts and red beans. Representing "tuan yuan" which means reunion in mandarin, the chewy glutinous rice was scattered with plenty of sweet goodies including dried orange peel, red dates, candied winter melon, chestnuts, golden raisins and lotus seeds.
 
Yet, it was not too sweet and the rice retained a subtle firm bite with an aromatic crust at the base. The dish came with some pink sugar granules instead of the original brown sugar as written on the menu, which could have been a more suitable sweetener with its mild molasses flavor.
Deep Fried Three Layer Glutinous Rice cake 4.5/5
Made with Japanese purple sweet potato, pumpkin and yam, this 3-in-1 auspicious cake delivered the second round of gourmet moment when everything melded together aesthetically; light and airy crispy batter, with a touch of savory that enhanced the natural sweetness.

Pumpkin Nian Gao 4.5/5
There are so many ways that can go wrong when nian gao are served as desserts; too starchy, sticky, greasy, sweet, etc, but the Pumpkin Nian Gao (S$18++ for 10 to 12 guests) managed to steer clear away from them. Coated in beaten eggs before being pan fried, each square sliced to perfect thickness is chewy but does not stuck to your teeth, with a light whiff of egg fragrance that lingers on.
 
Though this is the first year that Royal Pavilion is launching its Chinese New Year creations, the dishes are donned with a touch of elegance and prosperity that marked a good start to the future CNY creations. They are available from 9 February to 5 March 2015.  Prices start from S$5.80++ for ala carte dine-in creations and S$18+ for takeaways.
 
Royal Pavilion  
Level 1, Park Regis Singapore  
23 Merchant Road  
Singapore 058268 
Tel: +65 6818 8851 
Opening hours:  
Mondays to Sundays - 11:30am to 2:30pm, and 6:30pm to 10:30pm 
 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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Le Pommier : French Patisserie in Japanese Neighbourhood

February 11, 2015, 7:53 pm
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Not all neighborhood patisseries in Japan are opened by Japanese. Le Pommier is one example that is run by French Chef Federic Madelaine in a corner of the serene Kagurazaka streets. He is not just any other French guy who makes pastries.
Chef Federic was awarded the honour of ‘Chevalier’, the French equivalent of a knighthood, for his contributions to France’s culinary profession. His techniques might be rooted firmly in France but concept-wise, his works are very Asian.


What animals do these remind you? Seems like even the French chef cannot resist making some cute eclairs when he comes to the Land of Kawaii. The dog eclair is a No.1 best seller of Le Pommier and it contains creamy hazelnut. The texture of the choux puff thicker and chewier than typical japanese choux.
In fact, he is famous for his zodiac eclairs. Last year, he made this Horse eclair to commemorate to Year of the Horse. It is piped with a banana cream which I thought was rare! I am not a banana fan but this nailed the right spot.
Mama Mia~
A layer of white chocolate, mascarpone mousse, framboise jelly, mascarpone mousse with cassis, almond sponge and thick sable base. I have no reason not to like this creation because the framboise layer is not too tart and the biscuit crunch to provide a sanctuary from the sweetness. Mama Mia~ 
Think that this is a matcha or pistachio flavor? Nope, it's super sour citron choux puff in cheery spring design. The lemony flavour was too assertive and could not be toned down even by the ultra sweet and thick icing sugar frosting. I scraped that off.
The Yoyo which looks like a Yoyo (duh...), is a large size strawberry macaron filled with strawberry mousse, custard cream and strawberries. I liked the concept of making a macaron sandwich stand on its own instead of the usual flat position and the fruit filling. The macaron is delicate just like how pavlova is typically paired with unsweetened Chantilly cream.

You don't have to make a detour all the way to try this shop but if you happened to land yourself in this old geisha district, do check out the eclairs and that pink Yoyo! 


Le Pommier パティスリー ル・ポミエ
Kagurazaka Outlet: 
11am-8pm (daily except Wed)
〒162-0825 Tokyo, Shinjuku, Kagurazaka, 6−58-2
Nearest Station : Metro Tozai Line Kagurazaka Station 神楽坂駅
Other outlets include Kitazawa and Azabujuban
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Do.Main Bakery: Classic French Pastries in Tanjong Katong

February 13, 2015, 5:50 pm
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Ooh!! ah!!! That was the excited responses from the tables when this pillowy heart appeared in front of our eyes. Sandwiched with raspberry cream, this Valentine's special creation named Tropezienne ($12) turned out to be a brioche burger instead of a choux puff. The raspberry flavour was bright and tart, but the enjoyment was implicated by a rather squishy chilled bun that became fluffier after sitting in room temperature for a while. Nonetheless, this romantic spin on a classic French pastry definitely scored points on originality.

But what makes do.main stand out from the other pastry shops is the traditional bread freshly churned from "natural leavening". These are not to be mistaken as the American sourdough and you will get whacked with a baguette if you refer to it as "sour dough" (just kidding)

Bourdaloue tart with pears and almond/ apples ($5 per slice) 
Opened by the chef-owner Frederic Deshayes, this cosy boulangerie cum bistro offers old fashioned hand-crafted French bread and pastries such as croissants, brioches, pithiviers, tarts, eclairs etc. Chef Frederic used to teach pastry at Le Cordon Bleu Paris for 18 months before heading the pastry department at At-Sunrice GlobalChef Academy for the last nine years. You know that the food is well loved by the locals and ang-mohs alike as customers continue to stream in and pick their breads for take-away during my visit on a lazy Saturday evening.
Probably one of the best ways besides eating the bread plain is to have it with cheese.

The Tartiflette "Reblochon" $16 (Oven baked Cheese, Potatoes, Bacon) was one of the ala carte dishes that melted my heart instantly. I could slowly savour the cheesy goodness as the pud remained in a semi-liquid form right to the very final lick. The baked baked escargots $16 here are good too. Plump, tender and fresh, these are unlike their frozen limpid counterparts served at other places in Singapore. 
Other French bistro favourites include the Broken Egg (Plain $12/Cream Bacon $15 /Tomato) that is served with Mouilllettes aka toasts soldiers. I doubt anyone will have a problem clearing the assorted bread basket as the bread is truly a mark of the chef's expertise. 

It would be foolish not to grab some of the excellent sweets here as well. I highly recommend the macarons that were in a supreme class of its own. The light delicate shells crackle as one bites into it and next comes the moment when the mouth is pleasantly violated with the luscious fillings.

I am obsessed with the Peanut Butter Caramel, which tastes like a royal marriage of Snickers bar and Skippy Creamy Peanut Butter. The Coconut is also unbelievably fragrant and divine. Same goes for the dark potent Chocolate. At $2 per piece/$6 per pack, I must confessed that these are definitely a steal and perhaps more enjoyable than the ones from Patisserie G and even Laduree. 
Another must-try is the Cream Puff ($5). Or more precisely, a chouquette puff that looks deceivingly small but sublimely overloaded with almost unsweetened vanilla cream filling. Unmasked by the sugar, this is one rare moment when I could really taste the pure flavors of the dairy. 
With the upcoming Chinese New Year, Chef Frederic has also created the Mandarin Choux Cream Puff that is bursting with smooth citrusy cream. Quiches and cakes, these will be the next on my list. 
Do.Main Bakery
226 Tanjong Katong Road
Nearest station : Dakota 
Tel: 6348-1406
Tues-Sun 8am-9pm 
http://do-mainbakery.com/
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SpaJiro釜あげスパゲッティ すぱじろう: Japanese Style Pasta

February 15, 2015, 5:39 pm
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I know pasta seemed like the food with the least priority for anyone travelling to Tokyo as it is often categorized as something Italian. But having lived in Tokyo for a while, sushi, ramen, soba and udon can get boring at times and I would go for 和風 (Japanese-style) pasta when the carb cravings hit. In fact, the Japanese has done an amazing job with pasta and my encounters with Wafu pasta so far has never never disappoint. One good example is the uni pasta from Fregoli in Ebisu. 

If you love Wafu Pasta just like me, Spajiro is a casual quick Japanese-style pasta restaurant that you might be interested to check out. It is an all-day dining place with more than 50 varieties of pasta (so you can never get bored with this) It has the word "Jiro" but this is so much better than the Jiro ramen (sorry Jiro fans) 
The concept is casual-- suitable for both family-friendly and single diners--but the folks here take their noodles seriously. From the amount of time taken to boil the noodles to the compatibility of flavors, each sauce is prepared from scratch upon every order (says the website) and 2 limited edition pasta are introduced every month. 
For instance, this Mentaiko Natto Ume-jiso (¥980) was a special edition pasta during the hot summer month of June. The bowl looked simplistic but the flavors were not elusive at all. The umejiso (pickled plum and Shiso leaf dressing) gave the carbs a nice sour kick, very much like eating puréed Ume boshi (savoury and sour pickled plums). However, the pasta were little overcooked.
Something better and perhaps more reliable is the Baked Cheese Eggplant Cream Meat Sauce Pasta (¥1030) from their Best 10 list. I loved this more than the previous one because it has a creamy base but not too much liquid like a soup pasta. Melty cheese and soft luscious eggplant, the deliciousness of this dish required no explicit explanation. 
If you are a huge carb monster, the noodles can be upgraded to M, L and XL size for FREE. Yes, FREE. My friend and I were hungry but our regular = S sized portion already made us full after the meal. Most outlets open till midnight while the Roppongi outlet feeds the late night owls all the way till 8am the next morning. The food scene in Tokyo at night is never only about beer and grub Izakaya bites. 

Spajiro 釜あげスパゲッティ すぱじろう
Tokyo, Chuo-ku Ginza 3-4-1
Daily 11am-11pm
For other outlets in Roppongi, Ebisu, Azabu-juban
visit http://www.spajiro.com/storeinfo/index.html
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Butterstudio: Halal Cafe and Nutella Tart

February 17, 2015, 6:38 pm
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One of the first thing that comes to my mind when I see the word "Butterstudio" is butter (not buttermilk). Indeed, this Halal Cafe located in the Jalan Besar has won fans for its cupcakes and other pastries. However, it is also cosy place that offers brunch items like egg benedicts and pancakes. 
The Signature Red Velvet Cake ($7.90/slice) is drizzled with salted caramel for that savoury balance. The cake is moist and tender but the efforts were rendered futile by the intense sweetness evident in both the cake and the cream cheese. These seemed to be the case for the cupcakes and jar cakes, which were a pity because they looked good and stirred my excitement initially.
However, the Sea Salt Nutella Tart was an instant winner with a crisp shortcrust shell and rich creamy Nutella. The addition of salt magically brought the Nutella to an optimal sweetness. The Belgian Chocolate Tart comes close behind with a 50-60% chocolate cream blended with milk chocolate but the cacao taste did not shine brilliantly that day. 

If you love poached eggs, you will be extremely pleased to know that there is quite a number of dishes to choose from the brunch menu. From the Norwegian Salmon Bagels ($18) to the Classic Egg Florentines in Ciabatta ($13), each one comes with 2 poached eggs and Hollandaise sauce. The classic Morning Benedicts ($12) is still the reliable choice as nothing beats a well-buttered and toasted English muffin layered with chicken ham and turkey bacon. 

Packed with a crispy hash-brown, scrambled eggs and cheese in a tortilla skin, the hangover breakfast wrap ($12) might not be the most delicious cure but it is definitely a nourishing pack to fight the headache and perk you up for the rest of the day.

Butter Studio 
147 Jalan Besar 
Singapore 208865
(Sun-Thurs 12-11pm/ Fri, Sat 12-12mn/ Tues closed)
Tel: 6543 9809
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Tampopo Singapore : More than Just Black Pig Ramen

February 19, 2015, 1:27 pm
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Salmon Crab Roll ($14.80)
Thanks to the Kyoto Fair held some time ago, I had the opportunity to relish my Japanese cravings at Tampopo again. It's not as cheap as Waraku but it promises better quality and wider variety of dishes than similar family restaurants such as Ootoya. Having been to this place for Nth times, the food is still as delicious as I remember. 
The 黒豚トリフチャーハン Black Pig Truffled Fried Rice ($18.80) has a relatively starchy texture compared to usual Chinese fried rice as Japanese short-grained pearl rice is used. Perfumed with the umami fragrance in a good way that complemented the flavors of the pork, this ugly but tasty dish is a rare gem amidst the zenith of wayward uses of truffle these days. 
The Grilled scallops with Mentaiko Cheese Sauce ($12.80) is the kind of cheesy comfort food that would heal any depressive feelings but it would be perfect if they can use the fresh plump white scallops instead of the red ones. 

One of the most delicious unagi you can find in Singapore.
Mentaiko Tonkatsu (set with rice and pork miso soup $23.30/ala carte $19)
Tonkatsu is one of the signatures at Tampopo besides its Black Pig Ramen. This is actually better than Saboten as the cutlet is tender, juicy and not too dry. Plus, with the presence of mentaiko, one won't miss the sweet tonkatsu sauce.

Skip the new Tampopo Poke Salad ($13.80) and the Matcha Parfait ($8.50). The chunky lettuces and raw sashimi cubes were two separate entities that did not bond well with each other. For the latter, it tasted like cheap ingredients pieced casually together. 
I'm also having reservations about their signature scoop cake ($7). Perhaps having sat in the fridge for the entire day, the cake and the cream were stale and dry. But still I have good faith in their chiffon cakes at Dulcet Studio and will return to try them. 
Nonetheless, you can stake your bets on these three ice cream items. I'm deeply in love with this smooth Black Sesame ice cream ($3) that bursts of intense earthy flavour. The cylindrical-shaped Matcha and Chocolate Ice Cream ($5.50 each) must have been loaded with bags of matcha and cacao powder because they are so rich yet not overly sweet. Light, wonderful endings to a good meal with good company.

Tampopo 
177 River Valley Road, #01-23/24, Liang Court
Mon-Sat 11.30am-10.30pm
Sun 11am-10.30pm
Tel: 6338-3186
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Grand Hyatt SG: Living Grand for Chinese New Year

February 24, 2015, 5:33 pm
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photo credit: Grand Hyatt


What is your idea of "Living Grand"? 

At Grand Hyatt, "Living Grand" is the promise to unlock the extraordinary by creating spectacular moments, be it big or small. I have no doubts that this established hotel brand has delivered its promises because I had an extraordinary, or no, it should be a super extraordinary Chinese New Year celebration at Grand Hyatt Singapore. 

In fact, now as I recalled that night, everything felt too magical to be true. I attended Grand Hyatt SG's inaugural "Living Grand" dinner, which was described to be a Chinese New Year celebration. So what I had in my mind was a 10-course traditional Chinese New Year meal. Since the dress code was festive cocktail, it could be something more casual with cocktail drinks and canapés? Maybe? 

Before the start of the dinner, guests were gathered outside the Grand Salon, a newly refurbished function space that is designed in such a way that one feels as if he/she is coming back home. Everything was kept strictly confidential and no one had a clue on what would happen that night. Waiters were dressed in neatly pleated traditional Chinese costumes that looked so polished that they could reflect light. 

Crispy black moss chips, little peanut praline bombs, seafood pearls (salmon wrapped glutinous rice balls), these dainty canapés stave off the hunger pangs of the guests amidst the merry chatter and high spirits. 
IMG_2590photo credit: Grand Hyatt
As the time draw close to 8pm, the executive head chef of the night, Chef Lucas Granville, led his troops to shift in 4 massive sets of lavish Yu-Sheng. After the ritualistic toss to an abundant year ahead, the lights started to dim and it was total darkness. In a moment, the automated doors slid opened and a sea of red mist greeted us. 
IMG_2689photo credit: Grand Hyatt
I saw a fairy dancing, another playing the violin, and another guy that looked like the Mad Hatter. Had we been teleported into another wonderland? I was spellbound by everything around me as I navigated my way in the magical garden to find my delegated seat. 
IMG_2694photo credit: Grand Hyatt
26 guests sat opposite each other on a lavishly decorated table lined with fresh, spring flowers. Little did we realize that this was only the beginning of a series of surprise. After everyone has settled down and the General Manager of Grand Hyatt Singapore made his speech the start of the dinner, the second surprise took place. 
IMG_2385photo credit: Grand Hyatt
Another door opened amidst the purple clouds and we saw a live kitchen right in front of us! 
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It was amazing to see a kitchen being transported into a ballroom 
IMG_2708photo credit: Grand Hyatt
But the chefs seemed to be casted with an immovable spell and this spell was only broken after a light tap by the fairy dancer. 
IMG_2396photo credit: Grand Hyatt
With the kitchen springing into action, everyone was eagerly looking forward to what would be served on the tables. Chinese? Fusion? Or even some weird Molecular dishes? Contrary to the carnival mood, the dishes were rooted in Chinese traditional cuisine. 
IMG_2727photo credit: Grand Hyatt
Our first course was Buddha Jumps over the Wall, a classic nourishing chicken broth that showcases 100% sustainable seafood. It was so comforting to sip on the warm soup that was brimming with the natural sweetness of the sea treasures. 

Next, we had the Roast Chinese Duck served with lotus rice on water spinach. Though the duck was a little dry and overdone, the lotus rice was excellent, boasting grains that resolutely separate with no trace of grease. The crispy chicken egg with a fragrant meat coating brought a touch of British sophistication to the dish. 
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The climax arrived when everything was cleared from the table and the head chef unveiled a Chinese painting of the 12 zodiac animals on both alleys of the table. A series of traditional Chinese New Year desserts such as theWhite Lotus Blossom Flower, Buddha’s Hand Lemon and Mango Pudding, Mini Liu Sha Bao, Pineapple Tarts and even Dragon Beard Candy graced the table. My favorite was the “ketupat” that was actually coconut ice cream in disguise!

I can feel the passion and enthusiasm flowing in every part of Grand Hyatt as the team had evidently put in a lot of effort to create unforgettable memories for their guests. They have not only redefined my understanding of Chinese New Year, but also opened me to the possibilities that one can have when hosting events at Grand Hyatt Singapore. 
IMG_2274photo credit: Grand Hyatt
The folks have set the bar so high that makes it difficult for me to find the next experience that can surpass this one. I am not exaggerating but I think this is way beyond the 5-star luxury experience. It is about creating common memories between the guests and the brand, about living in the present, living in the grand moment. 

For your personalized events,
contact +65 6416 7373 or e-mail meetings.sg@hyatt.com

Grand Hyatt Singapore
10 Scotts Road
Singapore, 228211,
Tel: +65 6738 1234
Fax: +65 6732 1696
Nearest MRT: Orchard (NS Line)

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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Caffe B @ Marina Bay Sands : $25 Set Lunch Menu

February 25, 2015, 9:58 pm
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Italian fine dining restaurant Caffe B has launched a 3-course set lunch menu that allows guests to choose from 2 appetizers and 4 main courses. To be honest, it may be the cheapest fine-dining set menu at Marina Bay Sands but still there is plenty of improvement for the dishes here as they have made several mistakes that should not occurred at such a dining spot. 

Let's start with the food items first. Both the appetizers were quite solid. The Potato and Prosciutto Salad consists of potato chunks wrapped in Prosciutto Ham and topped with Bonito flakes. This intensely savoury bites retained a nice texture that would otherwise be lost if the potatoes were fully mashed. The Soup of the Day was a roasted vegetable soup that reminded me of a creamy version of minestrone soup with hints of curry spices.
That's when the dishes began to lose its magic. The Tuna Sake Tataki was well-executed on the heat, yielding some tender pinkish interior. However, the fish seemed to have parted ways with the red pesto and tomatoes florentine. The Black Angus Beef was a major disappointment as this is a very high-quality cut but had somehow lost all its flavours under the sous vide method. It could be more generous with the sauce verde and edamame puree as the beef was bland. 
Chicken Lasagne Parmeggiano, a spinach pasta layered with chicken, shiitake, eggplants in bechamel sauce, pomodoro and mozzarella, sounded good but did not translate well on the palates. The Vegetarian Pasta Alla Funghi might be the dish that you want to pick as the consistency of the wild mushroom cream sauce was reached, thought I prefer if it could be less salty.

Do not expect much from the dessert, a trio of matcha, red bean and chocolate profiteroles, as the quality and portion is utterly underwhelming. Perhaps it is unfair to ask too much for a $25 but my previous experience says otherwise. Caffe B can do a lot better than this. On the very minimum, the quality should never be compromised.
Caffe B
2 Bayfront Avenue B1-15 & 01-83 
The Shoppes at Marina Bay Sands Singapore 018972
Lunch Menu is available from 12pm-3pm daily including weekends
www.caffeb.com.sg
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M Boutique @ Osaka Marriott Miyako Hotel : Skyview Sweets at 19 Floor

February 26, 2015, 6:03 pm
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M stands for Marriot Miyako. It also stands for My first pastry stop in Japan for 2015.


I could not wait longer to have a taste of Japanese pastries once I touched down in Osaka. The first patisserie on my list was M Boutique since it was conveniently located at the hotel where I was staying and it was helmed by an award winning pastry chef in Osaka. Despite being part of a brand new hotel that is situated right at the 19F of Osaka’s latest landmark, Abeno Harukas, the price range is highly reasonable and the overall quality is above average.

The cake which caught me the least expected was this Agrodolce (540 yen), a pistachio and cherry combination that had a fine crumbly base. There was no description for the cakes so I could only pick them by random. 
Another one that paid efforts to vary the texture was this Cassis Chocolat (464 yen). There was no sables but the crispy chocolate shell proved to an equally delightful substitute that combined very well with the hazelnut paste and tart cassis compote. Cornflakes are used instead of sugared almond slices.Both the Profumo (480 yen) and Ange (497 yen) is no less sosphisticated but lost the battle because of its sweetness. Profumo is a white chocolate mousse with hazelnut dacqoise filled with apricot jam. The Ange would be a cheesecake angel that descend on Earth if not for the limp genoise that is saddled with a meringue frosting.

Palet D’Or (594 yen) may be the most expensive cake here but it has justified its worth from an excellent milk coffee mousse with hints of burnt caramel in the ganache. A must-try if you happen to stay here or is in the Tennoji area for shopping. Other stuff like chocolates, assorted baked pastries, confitures are also available.

M Boutique　エムブティック
大阪マリオット都ホテル
Osaka Mariott Miyako Hotel
Abeno Harukas 19F
大阪マリオット都ホテル
〒545-0052 大阪市阿倍野区阿倍野筋1-1-43
Osaka-shi, Abeno-ku, Abenosuji 1-1-43
Access : Directly Above Tennoji Station
Daily 10am-8pm
http://www.miyakohotels.ne.jp/osaka-m-miyako/restaurant/index.html/
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Chef Yamashita : Still as Good as Always

March 1, 2015, 7:12 am
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I have been a follower of Yamashita's san cakes since he was at Glacé. He moved on to Flor Patisserie later but little did I expect that he have set up his own shop when I was merely away from Singapore for only a year.

Though locations have change, the taste and style of this Osaka trained patissier has remained the same. For instance, his signature strawberry shortcake still delivered that excellently fluffy, aromatic sponge with luscious super-fresh cream. 
The Creme Pudding A la Mode took me by surprised as the custard pudding is still rich but not overpoweringly sweet, a welcome change from the classical dense version which is a brutal test of one's tolerance to cream and sugar. Fresh fruits and hidden crunchy chocolate balls lightened the deal. No wonder Shirley @littlemissbento says she could polish this entire bowl by herself. Anyway, it is all thanks to Shirley that I could 
On the other hand, something went amiss when the chocolate sponge roll seemed to be as sweet as the plain shortcake sponge. More like a traditional English Swiss roll with more sponge than cream, the wavy strands of chocolate chantily and melt-in-your-mouth Nama chocolate squares became the target of my fork. I wish there was more intense cacao notes in this cake. 

But out of the five cakes I've had during this sitting, my favourite was the Matcha Mont Blanc on Sesame Chestnut Roll and the Luna Wrap. Some might feel that the matcha wasn't concentrated enough but I thought it was one of the better matcha-incorporated cakes in SG. But the highlight is not the mountain of matcha cream, but the greyish roll that has the potential to stand as one good dessert itself.
 
Perhaps inspired by the crescent shaped moon (Luna), the so-named omelette sponge wrap looked so deceivingly dull but one will be greatly humbled by its taste and texture. Pillowy and fragrant with egg aroma, the sponge encases caramel sauce, caramel whipped cream and bananas as if they were delicate babies. 
 
Consistent quality cakes at no more than $6. This is going to be my regular to-go place for Japanese cakes.

Chef Yamashita
1 Tanjong Pagar Plaza
#02-44 Singapore 082001
Mon-Sat 10am-6.30pm
Public Holiday 10am-4pm
Closed on Sundays
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Imakatsu : When the Chicken Beats the Pig

March 2, 2015, 8:12 pm
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What a shame to have missed out this Tonkatsu gem when I was in Tokyo!

Imakatsu, a pork cutlet specialty shop which opened its first shop in Roppongi six years ago and Ginza two years ago, has now arrived in Singapore. Since there was a seasonal special menu featuring Fukuoka's Mentaiko, we opted for the Premium Mentaiko Pork Loin Katsu (180g) for $26.80 that is generously garnished with seaweed and spring onions.

While some might worry that the savoury cod roe would overwhelm the natural flavours of the meat, I thought it complemented the meat very well, in fact better than garlic pork loin ($19.80) or the cheese variation at other places. In fact, the Mentaiko makes the pork tasty enough to wean you off the excessive Tonkatsu or sesame dressing. 

from left clockwise: chicken fillet, garlic pork, mentaiko chicken
If you are not a big eater, there is also a lighter version (120g) that costs $21.80. But the pork cutlet is NOT the only reason why one should visit this restaurant. The Chicken Fillet Cutlet Set ($14.80) turned the tables with its tenderness and leaves no grease in your mouth. Now I finally understand why this Chicken Fillet Cutlet beat the Kagoshima Pork Loin to be the most popular item among the Japanese customers.

For seafood lovers, there is the deep fried prawns($23.80). It might seemed costly for 3 pieces but the prawns are truly sweet on its own, a wonderful combination with the homemade tartar sauce that boasted crunchy textures. 
Another surprise came from Ginger Stir Fry Pork ($11.80), a good alternative for those who are abstaining from deep fried food. The caramelized onions and black pepper lifted the ginger sauce, which makes the juicy pork belly slices a perfect dish to go with Japanese rice. 
I always stayed away from deep fried vegetables as it defeats the purpose of eating healthy but I guess there is always an exception. This Mixed Deep Fried Vegetables ($11.80) are crisp and light, yet the vegetables still retain its vibrant taste. The Sweet Potatoes and Pumpkin Katsu are so naturally sweet that they could very well qualify as desserts.

Alternatively, the cold sliced tomatoes ($3.80) work well as palate cleansers. If the Tonkatsu sauce and sesame dressing is not enough, there is also homemade curry sauce ($3) that is mildly sweet and definitely won't cause any internal combustion. 
Imakatsu's Premium Sake Tsukasa Botan Yama-Yuzu Shibori from Kochi's Prefecture. ($8 per glass/ $49.90 per bottle)
Tasting notes: Sweet and full of rich citrus flavour (alcohol 8%)

Get your cameras ready when the Piyo Piyo Minced Meat Cutlet ($9.80) is served as the egg yolk waits for no one unlike salted custard bun or molten lava cake. Delicious looking as it may look, the dish is bland and the seasoning comes from shoyu dip, which I wish could have been incorporated into the minced meat in the first place. 
More than just the usual pork cutlet, I think Imakatsu excels in a variety of deep fried dishes which helps it to cater to a wider audience. One can tell about the standards of the food here as majority of the customers are Japanese.

Towards the end of the meal, this bowl of pork cutlet katsu was accidentally served to us while it was supposed to be other customers' order. As I witnessed the tantalizing bowl of juicy pork and scrambled eggs being taken away from my table,

I noted secretly to myself that this would be the dish that I'll order next time. 
Imakatsu いまかつ
The Star Vista #01-17
1 Vista Exchange Green
Opening Hours : 11.30am-3pm // 6pm-10pm daily
Tel: 6694-6148
Nearest MRT: Buona Vista
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お好み焼「美津の」Okonomiyaki Mizuno (Since Showa 20)

March 5, 2015, 8:15 am
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Queues for food are a common sight in Japan. For this 70-year old popular Okonomiyaki restaurant in Osaka, I can say for sure that the regular queues are a result of the limited seats and not because of the food. Another reason is probably the higher rate of media exposure compared to other restaurants. Located in the noisy and crowded Dotonburi, Mizuno occupies two storeys; counter-seats at first level and table seats at the second level. The queuing time was fast for smaller groups of 2 or 3 but for my group of 7 pax, we had to wait more than 45 minutes on a weekday evening.
However, this is not to say that the okonomiyaki here is bad. They are delicious but after all, the taste of okonomiyaki cannot go quite awry with the mayonnaise and brown okonomiyaki sauce, can it? Mizuno is famous for its Yama-Imo Yaki (pic above) which costs a whopping of 1620 yen. I thought it was quite expensive considering the fact that you can easily get one for 500 yen. Fortunately, there is a few set menus that cater for bigger groups so I picked the one for 5-6 pax and added a few ala carte items.
Perhaps to increase the turnover rate of the tables, we were told that additional orders cannot be placed once we made our first order. What a stupid decision but we had to go along with it. The set that I ordered consists of those few best-selling okonomiyaki, including the No.1 Yama-Imo Yaki, No. 3 Negi-yaki and No.4, Modanyaki (noodles version).They all tasted VERY similar and I can’t tell much difference between the okos except for the ingredients which diners have the liberty to choose two for each. Instinctively and logically, I picked the scallops and ebi (prawns).
In fact because the okonomiyakis were so predictable or maybe forgettable, the dishes that left the deepest impression were the NON-okonomiyaki dishes. For instance, the teppanyaki garlic stir fry beef served with a trio of ponzu, salt and shoyu dip were irresistibly succulent and chewy. The teppanyaki bacon with beansprouts was even better. Staring blankly at the dollop of mustard and mayonnaise at the corner, I decided to mash everything up with the egg. The result was a messy pile of meat coated with sticky brownish sauce but truly salivating-inducing.Part of the set menu included assorted cold pickles, spicy stir-fry konnyaku and garlic fried rice. The meal turned out to be approximately 1300 yen per pax, which is quite reasonable and able to satisfy our hunger pangs. However, it is not worth queuing more than 30 minutes for this since there are plenty of other options in this neighbourhood.
お好み焼「美津の」Mizuno
1-4-15 Doutonbori, Chuo-ku, Osaka 542-0071
11am-10pm Daily
Access: 5 min. walk from Namba Stn. Metro Midosuji-line, 5 min. walk from Nihonbashi Stn.
http://www.mizuno-osaka.com/ (Multi-language Site)
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Lime Restaurant Parkroyal Pickering

March 7, 2015, 12:51 am
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When you see Echire butter next to a bread counter in a buffet, you know that the place don't stint on basic ingredients. 
I've read some scientific research findings that say no human beings remember any events in the exact same way. I think this theory is highly applicable for buffet as everyone picked on different items on their plates. At this posh restaurant that turns into a beautiful romantic dining place at night, I would remember three things; authentic Peranakan cuisine, the cold cuts/salad corner, Matcha fondue and one more, the elite Echire butter. 
During buffets, most people would indulge in the seafood spread such oysters, sashimi or sushi. The assorted sushi here is by far, the freshest-looking and most colourful ones I've ever come across.
But I skipped those and started with the desserts (as usual). Lemon tarts, chocolate crunchy cake, mandarin orange, Creme Brulee, pistachio cherry financier cake, marble butter cake...etc. These did not stand out as much as the Pistachio Religieuse (middle), which are nasty little bombs that detonated pistachio cream liquid at the instant bite. 
Though the above desserts rotate regularly and thus may not be available by the time you visit, the matcha fountain is likely to greet you with welcome hands. The fondue is understandably very sweet, albeit much sweeter than the usual chocolate fondue since white chocolate was used as the base. But the green is such a refreshing sight that I wished more buffets would adopt this idea. Lap them up with bread, drizzle them in fruits or on top of the ice cream freshly made in-house (not imported from any mass-produced ice cream brands). 
The next highlight is the Peranakan Spread that features traditional recipes from Chef Bibik Nancy, the matriarch of the restaurant who oversees the a Peranakan cuisine here. One should vacate space for the Babi Pongteh, Kueh Pie Tee and especially the Ayam Buah Keluak. The piquant dark red gravy that was ratcheted up a few notices with the spicy home-made belachan chilli. 
I always love greens more than meats and it is great to see a wide selection of greens; from d-I-y salads such as baby spinach, frisee, romaine lettuces to warm vegetables like the sautéed leeks & mushrooms over smoked chicken breast. Some might frown on the idea of eating greens for buffet but why not? Especially when they are so fresh that they beat salad bars. One example is the plump, sweet and juicy vine tomatoes.

Moreover, there isn't a strict rule to stick to dressing as there are smoked salmon, pancetta, salami, bacon, assorted olives that would inject life to the plate. Not enough? There are always the delicious nonya chap chye, Bhindi Marsala and even the Sambal kachang Botal (Wing Beans in Sautéed Chilli with fermented Shrimps). 

Red dill fish, indian style crab, Seared Duck Breast with Orange Sauce and Caramelized Butternut Pumpkin, Peranakan Chilli
Live Pasta section, Roast rib eye with red wine sauce, signature lime drink
Herbs Roasted Baby Chicken and Seafood Fricasse with Grilled Asparagus and Tomato Salsa
 
I seldom mention about service in Singapore but the level of service here is so efficient and considerate that the staff deserved a pat on the shoulders. Of course, I couldn't resist the creamy and cheesy Seafood Fricasse with Grilled Asparagus and Tomato Salsa, neither could I NOT scoop some of the red dill fish with eggplants to my plate. That said, a single visit is definitely not enough to savour the dishes especially when the quality is so good. 

And did I say I was already 200% full? I made a quick detour to get some bread and that superbly creamy Echire Butter before I called it a day. 
 
Lime Restaurant at Parkroyal Pickering
3 Upper Pickering Street, Singapore 058289
Click here for Pricing of Buffet and Operating Hours
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Marufuji Dango : Reinventing the Traditional Dango

March 9, 2015, 8:35 am
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Osaka may not ranked as high as other cities in terms of its sweets but there can be some interesting findings if you look hard enough. As I scoured through the Tennoji area where my hotel is located, I spotted one modern Japanese style or Wa Sweets Café which aimed to colour traditional Japanese sweets in the style of Western pastries.

I was drawn by the colourful dangos immediately and decided to explore this café since it has quite a high Tabelog review yet not reflected in any traveling guidebooks. Available in 8 different flavours, the rice balls are grilled and coated in 8 assorted flavours; Mitarashi An, Oshiruko An, Ichigo Strawberry An, Tsuke-Yaki Shoyu, Shiro An, Aosa-shiro-mitsu an, Kuromitsu an and Matcha An.
I am not a fan of shiratama dangos, the usual white balls served in parfait, as I find them redundant and tasteless. However, I enjoyed Marufuji dangos because they are grilled to a point where the exterior is slightly browned and soft; yet the innards still retain a delightful chewy texture. The fact that the rice balls are made with 100% Niigata rice flour and pure water without any additives or salt gave it a very simple yet tasty flavour that is not found in most commercially produced dangos.

You can order it in per stick at 130 yen or 3 sticks per plate for 380 yen. Not all flavours will suit everyone’s palate so it might be good to stick to your usual favourite. I love the Kuromitsu Kinako, Mitarashi An and the seasonal edition Chocolate An. The Matcha An is also excellent for its astringent taste while the Yaki-Shoyu might help to balance off the sweetness (for those who can’t tolerate sugar) as it is intensely savoury.
Warabi Mochi 680 Yen ( Served with Kuromitsu, Matcha Mitsu, Shiro-mitsu and Kinako Powder)

I also highly recommend these transparent little warabi-mochi that looks like pebbles floating on water. The only problem is perhaps trying to manage the wobbliness as you try to transport the piece from the plate to your mouth. How to eat them? Simply dip them into one of the three sauces and dump them into the kinako powder.
Steer clear away from the Shiru-ko (550 yen), or what we call the Japanese red bean “orh nee” if you are not used to the usual sweetness of anko(red bean paste). My family stopped after taking two spoons but I happily continued to dig in as it has a balanced consistency—not too gluey nor watery. Moreover, there is the grilled dangos and salty kombu pickles that would cure any jadedness.


Both the matcha and kuromitsu kinako parfait is considered huge in size for the price of 850 yen each.  What makes this special is the unique toasted white rice crispies, the soy milk whipped cream and abundance of kanten jelly—which can be a good thing since it means healthier and lower calories.

However, the Japanese style matcha pancakes (930 yen) are weak on the green tea flavour even though it is made from rice powder and soy milk without any baking powder that contained aluminium.

One can add on 200 yen or 300 yen for drinks which we did. We had 8 sets of sweets but we only had to order 2 types of drinks to share as the kitchen is very generous to provide free flow of hot water for each pot. Both the Uji-cha (usual price 400 yen) and MARUFUJI Premium Sencha (usual price 400 yen) are very aromatic and good enough to pair with the sweets so just get these and forget about the smoothies or coffee.
This place also has a savoury café menu that includes Hojicha Porridge and Green Tea Soba, etc. Located less than 5 minutes walk away from the Tennoji Station, this is an ideal spot to enjoy some simple Japanese café food without beating the crowds.
Japanese Sweets and Café MARUFUJI
Tennoji Kita Outlet : 8-11 Hideninchō, Tennōji-ku,
Ōsaka-shi, Ōsaka-fu 543-0055, Japan
11am-9pm (LO 8.30pm
http://www.marufuji-dango.com/

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The Holqa Cafe : Nostalgic Chicken Wings

March 11, 2015, 6:05 pm
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Meaning link in Maltese language, Hoqla Cafe is a cafe along East Coast Road that serves western food with an Asian bent. Opened by a young lady and her partner to pursue their cafe dreams, Hoqla also aims to bring people together through food and a relaxed space. 



As highly recommended by Sihan ( from fundamentally-flawed), the Braised Asian Pull Pork Aglio Olio ($14.90). This easily outshone the classic Almost Carbonara ($14.90) which was intended to be a more soupy pasta. The chef could have tossed the braised pork jowl with the pasta before serving to prevent the clumpy texture of the meat that resided atop but this was avoided in the Braised Asian Pull Pork with Three Cheese (Gruyere, Mozarella and Cheddar Cheese) Sandwich ($15.90). 

I would choose this over the pasta anytime as the combination of the pork, cheese and mildly gingered mayo produced a wholesome taste that was hard to dislike. It didn't mind that the buttered toast was outsourced from B.A.O as it was exceptionally fragrant and soft.

This dish was indisputably good just like the Sns-Ji ($9.90/6pcs), an inspiration from Korean spicy wings. The crunchy mid-joints were coated in a sticky caramelized sauce that stuck irritably to the teeth but would not cause one to flare up because they were simply too fantastic. They brought back memories of school years when I would buy a pack of Chilli tapioca chips to snack. Fear not for the spice as non-chili eaters would embrace this as if it is their eye-candy. 
Other cafe food includes a predictable egg benedicts ($15.90) and this hearty plate of thick fluffy cheese french brioche toast served with smoked salmon and maple syrup ($15.90). I must admit this is quite as bizzare as the cheery paddlepop ice cream cum mousse cake. The french toast is still quite acceptable but I have failed to cement any loyalty for their in-house pastries. I guessed the only two things that would dragged me out of my house all the way to Tanjong Katong would be the Three Cheese Pulled Pork Sandwich and the Sns-Ji Chicken Wings.
The Holqa Café
37 East Coast Road, 428755
12pm-9pm daily
https://www.facebook.com/theholqacafe

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伊右衛門サロン Iyemon Salon : Traditional Japanese Breakfast in Kyoto

March 12, 2015, 7:44 pm
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Most of us don't take breakfast too seriously especially on working weekdays but not for my father who takes his meals regularly. This is also a good thing when we are traveling together as we would wake up early to have proper quality breakfast. 

One good place that I would highly recommend for breakfast is Iyemon Salon, a modern Japanese cafe that pays tribute to the history and tradition of tea. Opened since June 2008, the cafe has always been embracing the concept of designing a new lifestyle through the language of tea.

IYEMONの朝ごはん(¥1026) 
As a traditional staple of Japanese breakfast before the westernization took place, rice is commonly served with simple grilled fish, miso soup and some pickles. This is available as the Breakfast Platter Set that includes kyo-tofu by Gion Nakaki served with matcha sauce. 
薩摩赤玉の玉子かけごはん (¥615) 
My favourite was this simple bowl of rice served with egg. Do not let the sight of raw egg daunt you as this is the key that make this dish extra flavourful with the shoyu dashi.  The eggs are AKADAMA (赤玉）, which literally translates into RED EGGS. They are actually no different from white eggs in terms of their nutrition but look different because their mother consumed different types of grain. I highly encouraged anyone to try this at least once in the lifetime! 
We were figuring why the rice grains were exceptionally tasty, only to realize that the rice belonged to the top brand Aizu Keishoumai Ujisato from Fukushima prefecture. You can read how much work goes behind the rice production here. 

In addition, the rice is cooked in Kamodo-san rice cooker, not those modern electric cookers but a traditional ceramic pot which has been created since 1832!
茶美豚と薩摩赤玉の玉子サンドウィッチ(¥615) 
Though I like my rice, I still prefer to have bread for breakfast and this egg sandwich fits what I want. It is not just any ordinary sandwich on the streets as it is stuffed with the special CHA-BI- pork from Kagoshima. Warm, creamy and only lightly seasoned, this is one of the best sandwiches I've had and the portions are generous too!
IYEMONのお茶漬け
However the Ochatsuke (¥972) aka "tea-soaked rice", is rather bland and mediocre. I wished the hot green tea could cooked the slices of raw tai fish, which could have merged better with the hot soupy rice. 
とろ湯葉のお刺身 抹茶醤油
Yuba Sashimi with Matcha Shoyu is another very intriguing but beautiful side dish at only ¥356. If you are familiar with the Japanese architecture, you will also notice that the interior is designed like a machiya, traditional woodtown houses found typically in Kyoto.
The morning menu is only up till 11am and they serve lunch till 3pm, Oyatsu (sweets) till 5pm and dinner till 12 midnight. But it doesn't mean there is no desserts beyond the 3-5pm afternoon sweets time. Some of the sweets such as the Seasonal Iyemon Parfait are available ALL DAY. And of course I took the opportunity to order some for my breakfast as well. 
季節のＩＹＥＭＯＮパフェ 
Quality sugar to start the day, why not right? The matcha ice cream was good but not for the black sesame ice cream which was too sweet. Thankfully there was the crispy Monaka wafer on top and a cup of unsweetened matcha latte brew to alleviate the sweetness.

Cheese and matcha lovers CANNOT step out of the door without trying this unique Matcha Fromage that is impossible to find elsewhere. Scattered with bits of crumbles, the fromage is quite a superb creation despite looking so deceivingly simple. The touch of savouriness is a bliss. 

Try out the morning menu first if you can, before tackling the lunch and dinner. Almost anything here is going to set your day in right way.
伊右衛門サロン　Iyemon Salon
〒604-8166 京都市中京区三条通烏丸西入御倉町80番地 千總ビル1階
Kyoto 604-8166, Nakagyo-ku Sanjou-dori, Karasuma Nishi-iru Ogura Cho 80, Chiso Bldg 1F
Access: 2-min walk from Karasuma-Oike Station Exit 6
http://iyemonsalon.jp/menu/oyatsu.html
Breakfast 8am-11am
Opening Hours 8am-24am
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