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

Many people often ask,"What is the last meal you want to have before you die?" A more meaningful question would be "What is the dish you want to eat on your birthday?"

In conjunction with their 4th anniversary in Singapore, Todai presents an array of birthday dishes from mainly China, Korea Russia. I was surprised that Longevity Bun and Yi Mien Noodles are served instead of mian xian (vermicelli) and red eggs because the former are usually eaten to celebrate the birthdays of elderly people. It might be good to bring the pioneer generation here to try the promotion.

Out of the 7 birthday dishes, the Korean representative, Jap Chae, is the most deftly executed dish as the glassy sweet potato noodles were chewy and not clumpy. Stir fried in black fungus and egg crepe, the noodles released a very fragrant sesame aroma without being overly sweet. It marries well with the Miyeokguk, a seaweed soup that is rich with iodine and calcium.

It is my first time trying African dishes like the Jollof Rice from Nigeria and Oto from Ghana. Perhaps due to the air-con, the dish became stodgy lumps of tomato rice that seemed unevenly mixed. A pity because the enticing mixture of coconut oil, fresh red pepper and spice blend suggested a high potential dish. Eggs symbolized purity and fruitfulness and this egg-mash of yam and oil might not struck one in awe instantly but is still quite a unique dish worth a try.

Did you know that the "rainbow" cake originated from Russia? Deck in strong neon colours, the buttercream frosted sponge cake is fairly average and doesn't impress as much as the pillowy Green Tea Chiffon Cake, which is the better dessert out of the mediocre crop.

Just like the rest of the desserts, the seafood and sushi did not taste as fresh or interesting even though efforts are put in to make them as creative as possible. A disappointment as Todai started out as sushi and seafood restaurant in California in 1985.

After tasting most all the dishes, I realized that our favourites come from the Korean Section. The grilled pork and beef were cooked to the right degree with well-controlled seasoning. What piqued my interest was this Acorn Jelly, a gelatinous square that tasted like seaweed with the special korean chilli dressing. There is also a delicious variety of bancai (side dishes) to go along with the steamed rice. In case you are not sure where to start from, head to the Korean section if "quality" is the thing you pursue instead of "quantity".

Todai

#B2-01, The Shoppes at Marina Bay Sands

2 Bayfront Avenue

Singapore 018972

Mon – Fri 11.30am – 3pm; 5.30pm – 10pm

Sat 11.30 – 3pm; 5pm – 10.30pm

Sun 11.30am – 10pm

Lunch from S$42 to S$64++

Dinner S$58 to S$68++

10% off for UOB and Maybank card holders

Kids dine free for every paying adult during Saturday lunch and all-day Sundays.

**Promotion News**

If you are a March baby just like Todai, you will be entitled to a complimentary Todai birthday cake!

Click here for more promotion details.

こ豆屋の特製つまみ湯葉(¥1540)

A trip to Kyoto would always feel incomplete without trying the tofu and yuba. I wanted to check out the historical tofu establishment Okudan but went to Omame-Ya instead since Okudan doesn't serve any meat. Komame-ya is not the oldest tofu restaurant but is one of the four restaurants by Ueda Yuba, a tofu supplier in Kyoto. Besides the elaborate multi-course menu, there is a whole list of ala carte dishes that is incorporated with tofu, yuba or both.

Most of the dishes here are not mind-blowingly delicious but at reasonable quality for the price. In fact, some dishes stood out for its unique texture and flavours. For instance, the Komameya Salad (¥820) contains plenty of crunch from the bits of fried Yuba and tangy Caesar dressing while the Baked Chicken and Eggplant in Miso Cheese(¥820) is simply divine beyond words.

Baked Chicken and Eggplant in Miso Cheese(¥820) and Namafu Denraku (¥720)

茄子と赤どりのみそチーズ 湯葉と生麩の田楽

Yuba Manju

Along with some classic tofu nibbles like the Namafu Denraku (¥720) and Yuba Manju (3 for ¥930), we also had the signature soy milk hot pot (see top pic). This is enough to feed our group of 6 as many films of Yuba can be lifted off from the simmering soy milk as long as you have the patience to wait. Dipped in shoyu, the taste of fresh yuba is simple but nothing special.

Kumiage Yuba Donburi

汲み上げ湯葉いろいろちょっとずつ 820円

I will stick to the Kumiage Yuba Donburi, a popular rice bowl at Komameya that is topped with a rich gloopy form of Yuba and garnished with raw egg, chopped scallions and nori. Ever since I've had rice with raw egg at Iyemon Salon, I have fallen in love with it and this healthy Yuba Donburi is definitely right up my alley.

Hikiage Yuba
Do you know that there are two kinds of Yuba? One is called Hikiage Yuba, the other is Kumiage Yuba. Hikiage Yuba is commonly referred as nama (raw) yuba and is more resilient to cold temperatures. On the other hand, Kumiage Yuba is more delicate, albeit squidy or not in a proper shape of a sheet, as it is only lifted from the heated soy milk once it is formed. Komame-ya served both kinds of Yuba. This black or greyish sheet that I found in the Komameya Salad belongs to the Hikiage family.

ごぼうと湯葉たっぷりグラタン.

The menu should have warned diners in advance that the Burdock and Yuba Gratin (¥830) was spammed with cheese as this created a temporary chaos at the table.

Stir fry Kyoto beef in Mushrooms
京都肉ときのこのさっぱり自家製ポン酢炒め(¥1030)

Simmered Pork Belly in Soy Milk
豚肉の豆乳煮(¥820)

The Yuba dishes is no doubt the main star but as soon as the meats arrived, everyone revealed their carnivorous nature again. The Simmered Pork Belly in aromatic, light brownish soy milk gravy and the Stir fry Kyoto beef in kinoko (mushrooms) are fine examples of izakaya B-grade gastronomy. But the winter fish buri lacked the appeal as the meat was too dry while the yakisoba in a savoury transluscent yuba ankake sauce was highly misleading. It reminded of those Cantonese style deep fried noodles topped with gravy instead of the truly authentic "mee-goreng" style yakisoba. Now it is clear why there is a word "kata" written before "yakisoba" (kata means hard in Japanese, thus "hard noodles")

Kata-Yakisoba with Crab and Namafu

かにと生麩のかたやきそば(¥880)

Winter Buri Steak

寒ぶりステーキ　

Located few minutes walk away from Kyoto's kitchen "Nishiki Market", this outlet is a convenient place to chill out after navigating through the maddening tourist crowds in the market. Do note that it does not accept credit cards and the amuse bouche (about 400 yen for each pax) is served at the start of the meal is automatically charged into the bill. This would have been less annoying if they have spelt in out in advance.

こまめや Komameya

Nishiki Outlet :

〒604-8127 京都市中京区錦小路東洞院東入る西魚屋町619　リベルタス錦小路３階

http://www.ueda-yuba.co.jp/komameya_fifes/nishiki/nishiki.html

Lunch　11:30am-2.30pm

Dinner　5.30pm-10pm

Closed on Wednesdays

English Menu : Yes

"在中西文化中寻找张力"

新加坡知名建筑师莫玮玮

I have always been amazed by how Mouth Restaurant could constantly introduce new set menu at jaw-dropping my prices without compromising on the quality. And once again, my recent visit for their 6-Course Gourmet Set Menu testified this. Abalone, lobster, sea cucumber, birdnest, crab....all these included for just $36.80.

Unlike traditional abalones that are steamed and drowned in brown sauce, the Chilled Abalone took on a refreshing twist by being served like sashimi on a bed of sizzling dry ice. The pristine white 4-head abalone tastes very sweet on its own with a dab of wasabi and soy sauce.

The Lobster and Mixed Seafood Soup stays rooted in the familiar starchy form of soup but it is light and slurpy. I wish more Chinese restaurants could serve this instead of sharksfin soup during weddings as this is so much tastier and choked full of premium ingredients from lobster, prawns to scallops.

The Deep Fried Fish Fillet with Mushroom Sauce Topping looks deceivingly like any western dish but it isn't. This dish is really delicious, with a crisp golden batter insulating the moist piping hot flesh that tasted even better with the unique mushroom sauce that is made with dried mushrooms.

This Crab Meat Fried Rice with Fish Roe reminded me of the exact same version at Grand Mandarin Restaurant. The grains were light and fluffy but taste wise, the Seafood XO Fried Rice, which I had during my last visit to Mouth, is still unbeatable.

The Braised Stuffed Sea Cucumber is so unctuously tender that you don't actually need a knife and fork to eat that. The minced meat paste binds together excellently and is flavorful without being too salty.

The Bird Nest Caramel Custard Pudding kept my faith in the restaurant for its pursuit of creativity and originality. You will think this is a typical wobbly eggy custard pudding until you spoon a bite into your mouth. It's dense, sweet yet not cloyingly rich that would kill your interest after a while.

I'm pretty sure this is the only Chinese restaurant, or even the only place in Singapore where you can encounter such a strange yet satisfying custard pud. And that touch of bird nest, albeit in scarcity, is no more than an indulgent bonus.

6-course Gourmet Set Menu $36.80 per pax (min. 2 pax)

Mouth Restaurant

22 Cross Street #01-61

China Square Central South Bridge Court Shop House

Singapore 048421Weekday: 1130am -3pm, 6pm - 10pm
Weekend & PH: 10am - 10pm
http://www.mouth.com.sg/

Yes, Kyoto prefecture is NOT the only place for green tea. In fact, Aichi and Shizuoka are also renowned for this popular tea that has gained popularity around the world. Perhaps due to the close proximity to Kyoto prefecture, Shiga has a number of established tea houses that has been involved in the tea business since Edo period.

One of them is千紀園 Senkien, which I happened to bump into when it opened a 2-week pop up store at Kintetsu depato, Abeno Harukas Osaka. This shop started out as an ocha-ya around 1860.

Once I sampled the Uji matcha chocolate truffles to test waters, I knew this shop is definitely worth checking out. Although the sweets here are very simple, they are a good test of the quality of the matcha precisely because there are just those few ingredients in these confectionaries. The matcha sandwich (324 yen) was super soft and moist, filled with a cream of rich intensity.

Savour these cheesecakes (238 yen) at room temperature because this is when the texture and flavours are unlocked. Creamy yet not terribly rich, my favourite was the Charcoal as there was some interesting gritty particles dancing on my tongue.

In a moment of impulse, I returned to buy the choux puff again. The choux pastry is a sad story but not the matcha cream. At an unbelievably cheap price of only 230 yen, this huge fat choux puff satisfied my final cravings for green tea, before I packed my luggage to head home.

千年の香り千紀園 Senkien

滋賀県草津市上笠2-11-8

Main Shop: 2-11-8 Kamigasa, Kusatsu-shi,

Shiga-ken 525-0028

9.30am-6pm (Closed on weekends and PH)

Tel: 077-562-3423

http://www.senkien.jp/

It's mischievous. It's quirky. It's gentle. It's unpredictable.

Just like an unrestrained rabbit, that took a leap of faith and jump out from its hutch to see the world.

I experienced a mental block again after an unforgettable evening of gastronomic feast whipped up by Chef Matthew at his new hideout called the Rabbit Stash, a fine-dining restaurant bar situated right at the rooftop of Wangz hotel. The first thing that struck me at first was the rabbit candies that many of us used to eat during our childhood years. But what impressed me even more was the originality of his cuisine--a marriage of French techniques and Asian-Singaporean flavours, infused with his passion for food and the aesthetics.

SNACKS || Potato Chips on Wooden Truck carved by Chef Matthew, Yam Milk Jam, Lime Mayonnaise, Baby Potatoes with Blueberry, Lotus Chips

With several respectable accolades under his belt, it is humbling to learn that Chef Matthew only switched to a culinary career after his university training in building construction. This Sunrise Global Chef Academy graduate might not have any training experience at Michelin-starred restaurant or with any celebrity chefs local or abroad. But it is his diverse travel and life experiences that make his menu both flavorfully and visually unique.

OCEAN || Smoked Trout with Trout Caviar, Banana mash Fried Prawn, Hokkaido Scallops on Anchovies Sauce, Sea Lettuce, Herring Caviar, Squid Ink Sponge (made from scratch)

The menu here is guided by the 7 letters of "ENSOPHI”: Exotic, Nostalgia, Soil, Ocean, Pristine, Heritage, Impression--a philosophy originally developed by Chef Matthew when he started Rabbit Stash in an old shop house unit back in 2011. Guests can choose 2 or 3-course lunch starting from $36++ or the 4-/ 5- and 7-course dinner from $90++.

To experience the power of ENSOPHI, go for the 7-course dinner menu that allows you to appreciate the wonders of the nature blessed upon us. After warming up our palates with warm and non-creamy mushroom consommé, we began with the first course named SOIL (see top pic), a stark resemblance of a beautiful garden with asparagus pudding, basil sorbet, beetroot meringue and olive crumbles.

PRISTINE || First Born Egg, Crispy Brown Rice, Langostine (SO Sweet and Fresh), Cabbage Dashi

This is followed by unusual concoctions such as the first born hen egg with cabbage dashi and the sweetest crustacean I have ever tasted; a weird but robustly flavoured squid ink sponge and fried prawn on banana mash that Goreng pisang in OCEAN. Inspired from his diving experiences in the blue waters of Australia, this is one of the highlights that night.

IMPRESSION || Beetroot potato mash, Granny Smith Apple Sauce, Watermelon with vodka,Compressed then braised Berkshire Pork, Pork lard

HERITAGE || Shoyu sauce infused with Red Dates and Port Wine, Barley porridge with Capsicum and Pumpkin, 48-hours Braised Beef

Every dish looks as if they should sit in an art gallery--immaculately presented with vibrant splashes of fruit sauces and colorful vegetables. Granny Smith Apple Sauce and Beetroot Puree to go with Berkshire Pork? Or how about a umami-bursting shoyu sauce that is blended with red dates and port wine to go with the 48-hours braised beef jowls? Most importantly, the sweet influence is so evident in every course. This comes as a pleasant surprise to experience the delicate and savory flavors of the mains.

NOSTALGIC || Lobster Bisque, Purple Crab, Handmade Noodles , Black Roe

EXOTIQUE || Mango Fromage Blanc, Green Curry Gelato, Snow Wine Pear, Rose Jelly

And last but not least, the EXOTIQUE dessert. The most exotic element of this dish? The Green Curry Gelato. Yes, the pungent green curry on top of the Mango Fromage Blanc spiked generously with rum-soaked raisins qualified this as a true adult dessert that would chase away all kids so that one can indulge this at peace. How about some chocolate tree twigs or durian lava truffles as the after-meal nibbles?

Every course comes with snacks, amuse Bouche and petit fours hence if you do some simple calculation, you are enjoying more than just the multi-course meal. But Chef Matthew does not simply let things rest on his cuisine. From the food (including the al dente Chinese style noodles and the awesome cheese focaccia bread) to the decor and the wines, EVERYTHING is done by Chef Matthew himself. He carves even the wooden trunk for the appetizer. The top-notch service and ambience here also deserved to be mention.

As Lewis Carroll once said, "I almost wish I hadn't gone down that rabbit hole--and yet--and yet--it's rather curious, you know, this sort of life!" I almost wish I hadn't gone to the Rabbit Stash--now that I've gone, it's no turning back!

The Rabbit Stash @ WANGZ Hotel

231 Outram Road, Level R, Singapore 169040

Lunch: Tues-Fri- 12noon to 2pm

Dinner: Mon-Sat - 6.30pm to 10.30pm

Rooftop Bar Mon-Sat- 3pm to 12midnight

Closed on Sundays

Tel +65-9858 8607 / +65-6595 1380

http://www.therabbitstash.com.sg/

The sight of this old lady selling tofu manju stopped me in my foot steps. I remembered that she was also selling tofu manju at this stall a few years ago but I forgot why I did not buy it. Nonetheless, I decided to buy it this time round after standing at a corner and observing the constant stream of customers at the stall.

Rather than a "vegetable filled steamed bun" as written on the board, this manju is more like okara shaped like a bun. A natural soy fragrance greeted us as we pry open the bun, only to see that there was none of the typical shredded vegetables but full of okara, a kind of soy bean dish that you can only find in Japan. It is a common obanzai (home cooked dish) that is made with mashed tofu, vegetables, mirin and sake. Soft and fluffy with a subtle sweetness, this savoury manju is so delicious that I would never forget the taste.

But the experience goes beyond the rustic bun. Each order comes with a cup of hot black bean tea but when it was my turn, the thermoflask ran out of tea. So the old granny turned her severely hunched back and walk to the back to fetch another thermo flask. I wanted to tell her that it is alright to do without tea but she went out of sight before I could open my mouth. About three minutes later, she gradually made her way back to the storefront, trudging slowly as she lugged the heavy thermoflask that added pressure on her frail body.

Instead of one cup of tea, she dished me a tray with two cups of hot fragrant tea. Perhaps it was because she felt bad to keep customers waiting. Or perhaps she noticed my father standing at the side together with me. In any case, this was a nice simple touch that made a difference to my day.

I wanted to have a chat with her but I couldn't as she was busy attending to other customers. But in my heart, I felt very happy for her. She might be in her 80s or 90s already but still continue to work hard and serve any customers (be it local or tourists) with sincerity and passion. The tofu manju is mostly likely made from the kitchen of Okutan, a renowned tofu zen cuisine establishment in Kyoto, but I'm sure it would have tasted different if I were to have it inside the restaurant.

I hope the next time I return, I can still taste the buns that are served by this old lady.

Tofu Manju Shop (Right next to Yudofu Okutan ゆどうふ　奥丹清水)

3-340 Kiyomizu, Higashiyama-ku, Kyoto

Amidst the competitive Korean fried chicken scene in Singapore, FRESH chicken is no longer the key to success.

Bring on the CHEESE, WHIPPED CREAM and the secret weapon--SWEET POTATO.

I wonder if it is due to Singaporeans love for all things creamy and cheese because there are several items of the menu that contains either cheese or cream. One good example is the Nest Snow ($32.90), a bizarre yet wonderfully tasty mountain of Cajun chicken tenders served in a bubbling hot plate of Parmesan, mozzarella and cheddar. To top it all off, a swirl of whipped cream and sprinkles of cheese shavings.

But Chir Chir (pronounced chee-ru chee-ru) does not stop at that. It had secretly ambushed a lump of mash SWEET POTATO beneath the chickens. There was no way one could escape from the intense cheesy-ness of this dish, but the presence of something sweet pulled your senses back into shape. If this was spiced with Chilli flakes, I think I'll be weeping at its culinary blasphemy.

Signature Crispy Fried Chicken $26.90 (Served with salsa and honey mustard sauce)

Crispy, Garlicky and Spicy. These are the three basic types of chicken that you can and should try at Chir Chir Fusion Chicken Factory, an authentic South Korean franchise that deep-fry the chicken wings, whole chicken or chicken tenders only UPON ORDER.

I can't complain about the freshness of the meat since it uses FRESH chicken and not FROZEN ones. Marinated with in-house seasoning for 6 hours, these are the type of chicken that you can eat a dozen in a sitting--perfectly crunchy, tasty and intoxicating. In fact, the original is my favourite amongst all dishes.

Spicy Wings! with Sweet Potato and Fried Toppoki

Garlicky Wings! with Sweet Potato and Fried Toppoki

Bite into the Spicy Wings ($28.90) and your tongue starts to sizzle a little before the sugar sweeps in and goes, "Mmmmm....sweet!" But the spice levels can still really pack "a real punch" for non-spicy eaters so their Garlicky Wings ($28.90) might be generally the safer choice as they delivered the results easily with a simple yet delicious soy sauce glaze. Yet what surprised me the most was the addition of roasted sweet potatoes and fried Toppoki that lent some balance to the textures and flavors.

Garlic Roasted Chicken served with Salt Baked Egg, Salsa, Baked Potato ($32.90)

All the portions are incredibly filling and thus highly ideal for sharing. This is no exception for their Garlic Roasted Chicken--One WHOLE CHICKEN that is marinated for 12 hours before being oven-roasted to succulent perfection.

I loved the slightly charred black bits, which imbued a sexy smokiness not found in the fried chicken wings. But my wild guess is that I would love the Spicy BBQ Roasted more as the garlic sauce is rather gloopy and sweet. Plus I am biased towards anything spicy.

The chicken is not their only selling point. The salads, or more precisely, fruit salads, are so sweet that they could pass off as desserts. The Honey Grape Salad ($18.90) is a unique combination of walnuts, pine nuts, almonds and fluffy dollops of home-made ricotta and whipped cream. When you tossed everything together and scooped some onto the crispy baked Tortilla that is laced with honey and minced garlic, all the different flavors and textures began to mingle in a mouthful delight.

The secret to the deliciousness of this Mango Salad ($11.90) is because there is more than just the juicy sweet mango. There is something crunchy, something leafy and something tangy from the yoghurt dressing that makes this a vibrant plate full of perky flavors that would rejuvenate any jaded taste buds.

What cannot be missed with fried chicken is a jar of solid good draught beer. Topped with lightly sweetened whipped cream, the Chir Cream Beer ($13.90 for 350ml / $18.90 for 650ml) is meant to inspire a re-enactment of a loving Korean drama scene in which the male partner helps to clean up the "cream" moustache on the girls' upper lips.

Other signature tipples include the Tok! Tok! ($14.90non-alcoholic/$18.90 alcoholic per jug), a range of sweet cocktails that can be infused with soju for a boozy kick. I prefer the Passion Yellow to the Blue Marine as the former is less sugary with a bright sour taste.

Fear not about getting your hand phones dirty while you juggle between snapping photos and eating your chicken because Chir Chir has thoughtfully provided a special tongs that helps you shred the meat off the bones. But yes, you can still enjoy the wings with your fingers like me if you are struggling with the tools. Why not? It's still the best way to enjoy the finger-licking good chicken!

2nd outlet at Bedok Point coming soon

Chir Chir Fusion Chicken Factory

313 Orchard Road #B3-04/05/06

Singapore 238895

Tel: 6509 8364

Sunday to Thursday 10am-10pm

Friday to Saturday 10am-11pm

Facebook Page here

Perhaps being steeped in tradition, the folks here quite liberal with the rules so they allow people to smoke.

Not sure if it sounds like a good deal to you but this more than a century old unagi-ya permits indoor smoking. This implies that a meal here might be ruined when a bunch of salarymen popped in and start to smoke before, during and after meal.

Signature Kinshidon (Omelette over eel rice)

Opened since Taisho period, this Unagi-Ya is said to be one of the most famous or perhaps respected shop in Kyoto. Since day 1 of the operation, they have been consistently grilling the eel over long charcoal and this process can still be observed through the kitchen window at level one. But I have reservations whether the unagi the food tasted better with longer history as the homemade tare (sauce) of the unagi here was slightly too diluted and the portions of the eel were meagre. This is relatively compared to Nodaiwa in Tokyo.

The most famous item here is the Kinshidon (¥2100), a standard unagi rice bowl huddling beneath a thick blanket of savoury dashi omelette. But in all honesty, the taste was underwhelming and I would rather invest in Anago Donburi from Kaisuian Tokyo.

Signature Kinshidon

The Kaneyo set (pic above) is a special lunch time deal that is priced at ¥1200, only until 2pm. The price sounded very attractive but the portion of unagi was also reduced significantly. Hence, the usual Unagi Don (¥2100 see top pic) might be slightly more value for money.

Hamamatsudo (4600 yen)

Main Unagi from Hamamatsudo

Marinated Unagi from the Hamamatsudo (4600 yen)

In fact, the more elaborated sets Hamamatsudo (¥4600) and Unagi teishoku (¥3400) offered the most generous quantity of unagi and came with a variety of other side dishes including grilled unagi liver, sashimi and omelette.

Unagi Teishoku

Skip this Umaki (¥900), unagi wrapped in omelette, because the eggs were too soggy and the flavour did not resonate well. Was it really so unpalatable? Actually, the food was still edible but maybe my senses got temporarily dysfunctional due to the tobacco.

All in went in my mind was to finish the meal and get out of this place.

京極かねよ Kyo-Goku Kaneyo

Kyoto-shi Nakagyo-ku Rokkaku-dori Shinkyogoku

Higashi-iru 456 Matsugaechō

京都府京都市中京区六角通新京極

東入松ヶ枝町456

Daily 11.30am-9pm (Lunch to 2pm)

Tel: 075-221-0669

Reservations for 5-40 pax.

http://www.kyogokukaneyo.co.jp/info/

It feels as if I was in the 1930s beer hall in Bavaria.

Spacious, boisterous atmosphere. Great Booze. Good Food.

Kampai!~

I imagined myself strolling into this beer hall after a tiring or stressful day at work and sitting down alone in front of the beer counter. I have with me a glass of red wine and a plate of the signature roasted black angus beef ($20). Mmm...this is life.

A simple meal in solidarity but this is what I would like to do sometimes. The medium-done beef radiated in reddish pink glow, incredibly soft but not losing its meat texture. I took the second serving, dabbed it into the shoyu sauce, bits of freshly grated wasabi and it is another realm of enjoyment.

Ginza Lion may be named after the most expensive district in Japan but the food and drinks follows anything but the rigid formalities of fine dining. Owned by the Sapporo Lion Group, it is first and foremost, a beer hall where diners can chill out in a cosy setting with the refreshing Sapporo beer and moreish bites. In fact, Japan's first beer hall (or probably world's first as the word "beer hall" is a word coined by the Japanese) is opened by Sapporo Lion in 1899 in Ginza, Tokyo.

Because of its flavors, beer matches a wider variety of food than sake, from chicken to pork to fish. Another excellent option is the Grilled Chicken with Thyme ($18), a glistening slab with burnished marks that made this so aromatic.

Carried aloft on a wooden plank, the chicken is guarded by charred Rosemary potatoes, the garlicky mushrooms and corn that amped up the smoky flavors. The Beer Batter Fish and Chips ($15 for lunch) has a flawlessly crisp batter but those who are used to a firmer meat like Snapper, might find the Dory too slippery.

All these mains, including the beef, are available during lunch at an affordable price than dinner. If you are thinking of something light, order the chicken wings (4/8pcs for $10/$18), the pickled vegetables ($5) or the tai ponzu ($12). Unlike those chicken wings with a distinct crunchy amour, this is still crisp but has that extra umami edge as they have marinated in shoyu for at least a day.

The Asazuke ($5), a duo of pickled cucumber and radish, are sour and significantly less salty than the common pickles we have with rice. No wonder they could stand alone on their own and match so well with the Sapporo beer ($12~). I also loved how the raw sea bream (tai fish) is presented--crowned with sliced onions, fried garlic and drizzled in bright lemon and shoyu sauce.

(from top left clockwise) Crème Brule, Prawn and Mushroom Ajillo, Tiramisu, Gobo Karaage

While I am partial towards by favourite burdock root, the deep fried version-Gobo Karaage ($8) needs to exercise restraints on the seasoning even if they were to be beer food. The Prawn and Mushroom Ajillo ($12) arrived sizzling hot but I guessed some of its charm dissipated as the dish gradually cooled down. Perhaps a little more garlic would bolster the piquancy and invite some heady spice.

Sweets is not their forte here and options are limited to Tiramisu ($8), Creme Brulee ($8) and ice cream. But it does not really matter as the savory options would have satisfied any demanding palates with a good mug of beer. As we continued to explore the regular menu, I was captivated by the humble plate of Pancetta Carbonara ($16), a solid rendition of the authentic egg-based pasta without resorting to cream.

So were the Cumberland (made using an in-house recipe) and Arabiki (Japanese herbed) sausages ($16) that were something different from the norm. Served with moist mash potatoes and tangy sauerkraut, the sausages are tender, juicy and pulled off so well with the mustard dip.

I think this alone can justify another mug of beer.
Cheers! and Kampai to one and all.

Ginza Lion

Suntec City Outlet

3 Temasek Blvd #01-649/650 Suntec City（Tower4）

Daily 11am-11.30pm (Lunch 12pm-2pm)

Tel: 6836-6053

http://www.sapporolionsg.com.sg/ginza-lion/

Rodyk Street Outlet

8 Rodyk St #01-01/02

Weekdays 5pm-12am

Sat 12pm-12am

Sun/PH 12pm-11pm

Note that lunch is only available at the Rodyk outlet during weekends

Tel: 6634-9113

Party Menu is available for minimum 2/4 persons. Please call for reservations

It is difficult to avoid the word “matcha” when one is traveling in Kyoto. All the tourist commodities are replete with matcha related items and matcha parfaits are probably one of the most common dessert you can find anywhere in Kyoto. I was getting bored of all the green tea parfaits and decided to head to Fukujuen since it has quite a unique dessert menu that plays around with green tea.

In fact, I never thought much about Fukujuen until I visited their French tea kaiseki restaurant in Tokyo. Fukujuen is one of the most respected and oldest tea merchants in Kyoto since 1790. It's main factory is located in Uji city and there is also a unique Fukujuen CHA Experience Park in Kizugawa City, southern of Kyoto. Fukujuen occupies a 6^th__storey building in the central shopping district of Kyoto along Shijo-dori and every level is dedicated to a different concept—tea drinking; tea-infused French cuisine; matcha classroom—but the 2^nd floor is for Japanese style sweets.

抹茶クリームパフェ～抹茶・ほうじ茶ゼリー入り～

I am not exaggerating but ALL the desserts we had were excellent, even the Matcha Cream Parfait(1143 yen)was the best I had so far. It may not be the most photogenic parfait but it has many hidden qualities that would only be revealed as you dig deep into the tall glass.

What strikes out here is the robustly bitter matcha and houjicha jelly. The ice cream is only limited to the two scoops at the top (one is matcha and one is houjicha) so it is balanced and not too creamy dessert.

For those without a sweet tooth, try the new creation, kuzu-kiri with green tea sauce 抹茶蜜のくずきり(972 yen). These jelly strips that look like transparent kway teow are made with premium starch from arrowroot plant and tastes neutral unless you add in the sweet green tea sauce. This is also served with a small but substantial cup of matcha jelly with red bean.

The Matcha Ice Anmitsu 抹茶アイスのあんみつ(977 yen) is also another ideal choice that contains houjicha kanten jelly and kuromitsu sauce which you can add at your discretion.

Matcha Crème Brulee 抹茶ブリュレ (1131 yen)

Our favourite dessert was the Matcha Crème Brulee 抹茶ブリュレ(1131 yen); a perfect amalgation of the best genes from the French and the Japanese. It is rich, creamy but highly restrained in sweetness. The Matcha Chiffon Cake 抹茶シフォンケーキ(1,188 yen) is another gorgeous stack of fluffy cake sandwiched with ultra-light matcha cream—as if we were eating matcha clouds.

The dessert platter デザート盛り合わせ(1,234 yen) changes daily. On our visit, our platter consists of a green tea mousse layered cake, chocolate chiffon, the same matcha jelly as the earlier kuzu-kiri set and warabi-mochi. This was still good but the least impressive as the matcha sponge was dry, though the chocolate chips in the chocolate chiffon added interest to a predictable cake.

The only problem with this place is that it has only matcha cappuccino or tea on the beverage menu. Coffee lovers might not be satisfied but the matcha cappuccino (available as ala carte on add-on to the set at 308 yen) is definitely worth a try. Though it is nowhere near a cup of coffee, this resembled a bowl of whisked matcha added with unsweetened milk.

Simple and heart-warming.

福寿園 Fukujuen Kyoto Honten (Main Shop)

Kyoto-shi Shijou-Dori Tominokoji 2F Kyo no Charyo
〒600-8005 京都市下京区四条通富小路角

Daily 11am-7pm

http://www.fukujuen.com/

I was sad that they didn't sell my favourite plain soba with sesame dip. But there is something more interesting to eat--the Horai Soba.

This 550-year old establishment (since 1465) is the oldest soba restaurant in Kyoto. But it didn't started as a soba house right from the start. It began selling soba rice cakes as a traditional confectionery shop after moving from Owariya to Kyoto.

It only became a full fledged soba restaurant around the Meiji period, under the hands of 14th generation owner who created the signature item the Horai Soba. It is a magnificent 5-storey high soba served with a lacquerware of 5 sets of condiments; prawns, shredded egg and Sweet braised mushrooms, seaweed, sesame and wasabi; last but not least, the simple daikon oroshi (grated radish)

The outlet that we went was ironically located right below the noisiest and most commercialized street in Kyoto. As we took the stairs down to the basement, we could see the wooden scribblings "Est. in 1465" on the ceiling. To be honest, the years of establishment no longer seemed to be a main drawing factor given that there are countless number of companies above 100 years old in Japan (not including food but also manufacturing, crafts, etc.) Still, the number 1465 (Kansei 6) holds me in awe and respect of this humble soba-ya.

As you may have guessed from the word "宝来", this is created as an auspicious dish because soba is believed to bring fortune. Back then in the Muromachi period, buckwheat flour was scattered on the floor to collect gold which was then sieved from the flour mixture. I truly enjoyed the simple taste of this Horai Soba with the dashi sauce, so much that I ended up eating the soba and toppings separately.

As much as I love cold soba, I thought their Nishin Soba was even better. Many people might associate Kyoto with tofu cuisine or Kaiseki but few know that this hot soba with sweet herring is also another Kyoto delicacy. The broth was so clear yet robust that we finished every drip, without feeling thirsty.

The dish that comes closest to the cold soba with sesame dip was this Oroshi Goma Wae Soba (¥1040), in which one can choose to noodles to be either warm or cold. There is also the Tempura Soba and even rice bowls.

One of the unique side dishes was this Zushi Soba. Instead of vinegared rice, soba is wrapped together with braised shiitake and Mitsuba leaves to form a roll that looked exactly like sushi. The dominant taste comes from the dashi sauce, which doesn't stand out as much as the normal soba and perhaps more suitable as a light meal itself.

Don't be disappointed to know that the soba, even of those from the main outlet, are produced from the central kitchen (says the official website). That said, the noodles tasted fresh with a nostalgic fragrance that lingers in the mind. They are still made according to the golden ingredients; kyoto water of hardness degree 50 and buckwheat flour from Otoineppu Hokkaido.

The only place that makes the soba fresh by hand is their Nishiki-Tominokoji branch, where there is a ready source of water from the natural well at the store entrance. Guests can even takeaway the delicious Kyoto mineral water there!

But there is one more reason why I should have avoided this and head to the other outlets. It is the only outlet that permits designated smoking areas and yes, we were not lucky enough to avoid second-hand smoke that day.

本家尾張屋 Honke Owariya
Shijo Outlet
624, Teiammaenocho, Shimogyo-ku
Kyoto-shi, Kyoto, 600-8031, Japan
京都市四条河原町西御旅町四条センター地下
Daily 11.30am-9pm
http://honke-owariya.co.jp/

To bring smiles and happiness to customers through healthy sweets.

That is the simple yet noble philosophy of Chateraise, a Yamanashi farm-sweet house that has opened its doors at Westgate. Using truly fresh eggs, milk and other ingredients all from Japan, this shop produces a wide range of classic 洋菓子(Japanese western cakes) such as fresh cream cakes, swiss rolls and choux pastries. Best of all, they are not only delicious but also priced at an unbelievably affordable range of $1.90~$5.10!!!

First up, the Legendary Fresh Cream Cake ($5.10) that would have truly lived up to the title if they hadn't been so benevolent with the sugar in the whipped cream. Nonetheless, this humble cake reigned supreme in many ways, from the cloud-like sponge cake to the juicy sweet Japanese strawberries and lusciously rich yet light fresh cream. Why bother climbing up Dempsey hill for a similar piece when you can get this at almost half price but better quality?

The Matcha Bombe Cake ($4.70) is a matcha-themed cake with old friends like red bean and chestnut, but was still too sweet. There's other more stellar works for sure, but the deep matcha cream was enough to sustain my enthusiasm.

Out of the four Nama cakes I've tried, I would highly recommend the Strawberry Soufflé Cheese Cake ($4.70) and the Happy Little Bear ($4.70) Like all other cakes here, this is extremely delicate and one has to handle it with care. But the cheese was indeed, light as soufflé and would be perfect if they insert a thin crust at the base.

Happy Little Bear ($4.70)

I've had come across enough examples to convince me that cute food don't taste good. But here is one that proved me wrong. I was guilty to cut it but I'm sure I'll be more guilty NOT eating it. It's neither buttercream nor mousse, and not even pastry cream. It tasted like slightly grainy bean paste lightened with chocolate, something that is strangely delicious and left a vivid image in my mind.

But the best pastry to showcase its fresh dairy products is none other than a simple doublecream puff ($1.90) or eclair ($1.90) The pastry skin might not be top-notched but the filing is velvety rich but not too sweet. A perfect melt-in-your-mouth indulgence straight out from the chiller.

Their fluffy Swiss roll is yet another simple yet extravagant culinary comforts that only costs $1.90. I think the folks are seriously too kind to their customers.

As an updated version of the traditional mochi, the cream mochi (available in four flavours) tastes fresh, light and oh-so-creamy. The skin, especially, is so elastic, a far cry from those thick and rubbery factory mass products.

Last but not least, the assorted macarons ($2.50) here swept me off my feet. Bite into that light crust and there is an exhalation, creamy filling that is not alarmingly sweet. These definitely rose above the lurid gimcrack and further consolidated my faith in this Japanese pastry shop.

I hope that the business will continue to prosper and look forward to more outlets in other heartlands of Singapore.

Châteraisé

ISETAN Singapore

Jurong East Store B2 Basement

3 Gateway Drive, Westgate

Singapore 608532

Sun-Thu 10am – 9:30pm

Fri, Sat & Eve of PH 10am – 10pm

http://www.chateraise.co.jp/

Some people might still scoffed off at the idea of meatless dishes but I think one reason is because they haven't been to House at Dempsey. This eight-year-old cafe has spruced up its menu with a healthy mix of vegetarian dishes, including some vegan friendly options.

One good example is this Lean Green Pasta ($22), a bed of al dente fusilli topped with Asian pesto and plenty of vegetables such as sugar snaps, French beans, asparagus and Broccoli. The vibrant green hues kept me at peace and the dish tasted is as wholesomely delicious as it looked.

Wild Rice Mushroom Risotto ($25)

I noticed an increase count of wild rice dishes in local restaurants and House serves it as in a form of risotto ($25), topped with sour cream, pomegranate seeds, zucchini and carrots. Though wild rice is actually an aquatic grass and not grains, it worked amazingly well in this dish by providing a source of textural delight to a creamy starchy base.

Another dish that left me swooning was the Macademia-crusted Pumpkin Salad ($17) that showcases the natural sweetness of pumpkin with just a touch of light mustard dressing. The Warm Mushroom and Tofu Salad $17 is a vegan and gluten free option but I prefer the Turkish salad ($17) as I have a penchant for falafel and hummus dressing. All the microherbs used are sourced from their garden, another move that indicates their commitment towards fresh ingredients.

But the new items do not consist of only vegetarian options. I am quite sure even non-Pescetarians will love the Blackened Snapper ($25)that has been rubbed in a South American spice mix and grilled to the ideal point where it is crisp yet flaky, with some burnished marks that imparted alluring hints of smoke in the flavour.

Grilled in a Chinese five-spice marinade, the Baby (Got) Back Ribs ($29) are sweet and succulent but what was even more impressive is the Hanger Steak with Tomato Salsa & Tahini-Bacon Spud ($36). This is one tremendous cut to enjoy as it is far more tender and juicy than sirloin and this meat is not overly drenched in heavy sauces.

If a dish is delicious, there is no reason to remove it from the new menu. And old-time favorites like the Elegant Black Pepper Prawn Linguine ($33) continue to tease the palates with a robust black pepper sauce that reminded me of black pepper crabs! Perhaps that is another reason to explain its name as one can indulge elegantly without messing with the hands.

Desserts veer towards the classic rich, dense tea cakes that Victorian ladies would indulge in for their afternoon tea. From Pomegranate Red Velvet ($8.50) to the Citrus Slices, expect no compromise on the sugar level across the sweet desserts since this place follows the traditional style of European cakes.

Even plated desserts like Grilled Gluten Free (aka almond) cakes with Salted Caramel sauce ($12.50) was no exception. But the smoky crunchies in the salted caramel ice cream is simply too good to let me surrender my spoon. It was a dilemma, albeit a sweet one.

Citrus Slices ($7.50) and Bitter Chocolate Tart ($7.50) --Portion reflects half size.

Perhaps I'll just retreat into one of the cosy space with a slice of bitter Guanaja chocolate tart. A decadent ending for a savory feast.

House at Dempsey

8D Dempsey Rd, Singapore 249672

Open Mon-Thu 12-11pm Fri 12pm-12am

Sat 11-12am, Sun 9am-11pm

www.dempseyhouse.com

More than just mothers, babies and kids, I think Motherswork is a place for nurturing the family.

That was thought that flashed across my mind as I walked through the Great World City outlet or Motherswork, a premium Singapore-headquartered retail store with overseas presence in Beijing, Shanghai and Chengdu. From baby carriages to play toys for toddlers, Motherswork stocks up an impressive array of high quality products from established European and Scandinavian brands.

But it is not just a place for mothers or mothers-to-be. In fact, they also stock up durable yet stylish backpacks, big plush toys and cookbooks. Instead of giving your kids gadget, why not get him/her to display some creativity on those washable art toys or assemble puzzles?

Not only for kids, the products such as these unique Andy Warhol puzzles are also great for adults. You can even display them at home or present them as gifts for your friends!

Educational books and cookbooks

One brand that I would like to highlight is RICE, a Danish homeware and accessories company that was founded by Charlotte Hedeman in 1998. You can easily identify the style of RICE with its funky colours and bold patterns since the philosophy is "Fun, Funky and Functional".

Price ranges from $9.80 for a cup to an average of $18 for serving plates and bowls. It might not be very affordable at first glance but you can be well assured that you are paying for quality.

All designs are done in Denmark and all RICE products follow the international SA8000 standard for social and responsible corporate governance (no children's work, no discrimination, adequate minimum wages, healthiness, safety at work etc.).

Most importantly, all RICE products are tested food safe according to EU standards, a very important factor to consider as you only want the safest quality for your loved ones and not toxins or defective products.

Most of their kitchen ware are made with Melamine, the highest quality of RICE available and does not contain Bisphenol A and phthalates. The RICE melamine products are approved by DVFA and tested food safe and so you can use them without any worry!!!

I am so happy to discover this series of product as it really changes the kitchen mood to a bright and cheery one. I don't see why any one can still put on glum face looking at the colorful plates:) You can also go to motherswork's online store for latest new, exclusive products or any limited-time promotion offers. For more information on RICE, check out the website here

Follow me on facebook or Instagram to see how I pair them with my snacks or home-cooked food!

Motherworks

Great World City Outlet

#02-16, 1 Kim Seng Promenade

Daily 10am-9pm

Other outlets include Tanglin Mall, MBS and 112 Katong

For more info: http://www.motherswork.com.sg/

Like Motherworks on their FB Page or
follow them on instagram @motherswork

Oriole Coffee + Bar has undergone a rebranding back in October 2014. Everything from the cafe's interior to the coffee and food menu has been given a makeover to deliver a more wholesome dining experience.

You won't believe how yummy this plate of black rice is. Tossed with smoky lap Cheong (Chinese sausages) and shredded chili, the Fried Wild Rice ($11) tasted just like the crispy burnt rice that we scraped off desperately at the last from claypot rice.

Fried Wild Rice 4.8/5
But now we don't have to save the best thing for the last and can dive in straight into this aromatic flavorful bowl of crunchy gains that are quarantined from any unpleasant bitterness. Best of all, they bind together nicely with a shy ingredient that chose to hide its glamour beneath the pile of rice —Onsen Egg.

Taisho White 4/5 and Taisho M.A.D. Milk 4/5
An example of an innovative creation is Oriole's new signature cold brew, Taisho Coffee, whose flavors are extracted by steeping ground coffee in ice cold water for hours. It is available in black ($6) or white ($7).

I am no coffee expert so I tried the Taisho M.A.D. Milk ($8), which is literally coffee blended with cold pressed milk made from Macademia. Almond. Dates. In fact, Oriole Coffee + Bar is the pioneer of the coffee and nut milk hybrid in Singapore! The subtle acidity of the coffee was neutralized by the milk, which made this a pleasant drink to enjoy anytime of the day.

M.A.D. Milk 4.2/5
But I still prefer sipping a cup of soothing cup of pure M.A.D milk ($10) as it was the warm temperature, which brought out the full-bodied nuttiness of the milk.

Lamb Cutlet 3.8/5
Besides the appetizing fried rice earlier, the Small Plates section also includes other moreish delights such as the Mantou Sloppy Dog and Lamb Cutlet ($22), a trio of grilled lamb ribs garnished with roasted cumin puffs (think Indian papadum crackers), pickled apricots and mint leaf. The chemistry between the lamb, cumin and mints made this a very Indie dish that would be an instant hit if the intensity of the mint is heightened. It is quite pricey but the texture of the lamb was spot on chewy with rosy pink interior.

Capellini Crabmeat 4/5
Much has been raved about the Garlic Prawn Risotto but we decided to try something different, Capellini Crabmeat ($26). This is a full-fledged meal that goes generous on fresh crabmeat and piquillo pepper. I thought the choice of using Capellini was quite clever because I get more flavours per strand without compromising the chewiness, given that this pasta falls in between angel hair and spaghetti.

Reuben Served with Paprika Fries and Salad 4.2/5
Coffee-cured salt beef, anyone? Yes, this man-sized Reuben ($17) gives diners piled layers of home-made coffee-cured salt beef, sauerkraut, melted Swiss cheese and mustard mayo between delightfully crispy grilled rye bread. I couldn't distinguish the java notes in the beef but it doesn't really matter as the superb balanced of flavors (especially between the tangy sauerkraut and salty beef) left me deeply enamored. Oh boy, I never dare to look at these Western sandwiches the same way again.

Waffles Miso 4.5/5
While Oriole may not be a waffle specialty shop, one would definitely live in regrets without trying their "Waffles Miso" ($12), at least I know for sure I will. Stacked precariously atop one another without any overkill of toppings, the golden waffles boasts spongy interior with delicately crisp yet chewy edges that you would love to sink your teeth into right upon serving. Oriole breathes new life into this dish not only by sneaking in a small dosage of buttery milk streusel, but also blending miso into caramel, adding a funky umami touch to the sickly sweetness.

White Chocolate Yuzu Cheesecake 3/5
White chocolate has unabashedly stolen the show here, obscuring the citrusy compounds of the Yuzu beneath the rich cheesecake ($8). Together with the frantically melting ice cream and raspberry sauce, this plate has reached the zenith of sweetness and may need to find a balance so that the prized Yuzu fruit need not just be carrying an exotic title on the menu.

Chocolate and Coconut Affogato 4/5
And one last dessert to end the night? The classic Chocolate and Coconut Affogato ($9) that once again reminds me that we are in a place where coffee calls the shot. The rich espresso coffee adds a satisfying bitter kick to the sweet ice cream even though it was shunned of any coconut flavors. And what make this a kind of super-sophisticated sundae was the cocoa crumbles that contributed another wildly pleasurable form of bitterness.

Out of this sleek chill-out space in Orchard emerges mostly comfort food, unobtrusively finessed and hearty in portions. Better still: a lunch promotion at $19++ that allows you to have any of the Oriole Classics with salad and iced tea. There is also an all-day breakfast menu that ends till 6pm and even takeaway counter where early risers in the Somerset area can grab some baked goodies and coffee. Yes, there is so much more to Oriole Coffee + Bar than initially meets the eye.

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

Oriole Coffee + BarPan Pacific Services Suites
96 Somerset Road
Singapore 238163
Tel: +65 6238 8348
Facebook: https://www.facebook.com/OrioleCoffee
Website: http://www.oriole.com.sg/
Nearest MRT: Somerset (NS Line)

Opening Hours:
Dine-In
Sun to Thu & PH: 10am – 11pm
Fri to Sat & Eve of PH: 10am – 12am
Grab & Go
Daily; 8am - 5pm

Some people may think that food in Japan tends to be better in Singapore. True most of the time but there are plenty of exceptions too. Having been to Gontran Cherrier's boulangerie in both Singapore and Tokyo, I must say that Singaporeans are luckier because the selection of the tarts and cakes are far more extensive in Singapore at Tiong Bahru Bakery (at least twice the number).

Recently, it has introduced 8 new French pastries to the existing selection which are authentic and truly traditional classics. From fruit tarts to eclairs, these are the fundamental items that a pastry student would learn at any French culinary school. And my first bite at the Paris Brest (my all-time favourite) tells me that the rest of the pastries are going to be a solid display of the finesse.

The addition of crisp craqueline pumped up the original choux pastry in the Paris Brest but this is not something to be taken for granted because many outside still fail to pay attention to this aspect. The praline cream, folded in with nuts, is rich yet not too greasy like a full-fledged buttercream. The layered coffee-chocolate Opera Cake ($8.50) or the chocolate eclair ($6.50) are also fine role models that every opera or eclair should aspire to be. The acidity of the lemon curd for the Lemon Meringue Eclair ($7) could be sharper but this is just perhaps my personal preference towards a brighter tang.

The Tropical Cheese Cake ($8), a combination of cheesecake mousse, mango-pineapple confit and an almond cake base soaked in calamari syrup, appeared rather too safe and predictable, though the textures are pleasant.

Likewise, a little dash of salt in the intensely bitter and rich chocolate ganache would send the Chocolate Slippers ($7.50) to a whole new dimension. But don't get me wrong as I truly adore the simple yet glorious cacao tones that united beautifully with the crisp pate sable. I would love to wear this chocolate slippers every day without getting bored.

The Mixed Berries Tart ($8.50) is flawless, tastefully presented with a tart raspberry frangipane below the vanilla pastry cream.

What I wish to have more is the Vanilla Millefeuille ($7.50), as the pastry layers were light, crisp and flaky (in fact, better than the chocolate millefeuille in its Tokyo outlet). And nothing gets better when it is matched with a formidable vanilla cream. Nope, this is not any over-the-top indulgence. It is paying tribute to the classic Parisian sweets, by simply eating it :)

Tiong Bahru Bakery

Raffles City Outlet:

252 North Bridge Road, #B1-11/12 Raffles City Shopping Centre, Raffles City, 179103

Mon-Sun 8am to 10pm

For more details, visit http://www.tiongbahrubakery.com/

eXcafe might sound like a hipster cafe but it is exactly the opposite.

Housed in a old Japanese mansion with a beautiful 140-ha Zen garden, ExCafe is an exclusive Japanese Wa cafe located away from the main commercial streets of Arashiyama. There is undoubtedly some gentrification going on here but the food is backed by solid cooking.

茶そばのカルボナーラ

The Tea Soba Carbonara (¥1060)is the BEST Carbonara pasta I've ever had in my life. I don't really care whether cream was used as long as it tasted good.

This was the perfect plate of pasta that I have longed search for; the salt, the earthy matcha soba, the cheese, the premium rich egg from "Tamagoya" of Saga Kyoto (「京都嵯峨たまごや」の「特別濃厚卵」. The aromatic sauce is rich, flavourful and in the golden consistency that coated every strand of noodle.

Just as I thought I am in heaven, the trio of condiments, namely shibazuke, salted konbu and cheese powder, plunged me back into reality, into the fact that I am now right in Arashiyama. The dish doesn't require extra seasoning but if you like to play along with the novelty, why not?

京黒ロールくろまる

Most locals come here for the Kuromaru Roll, a dark mysterious black roll that has been featured in local magazines and TV. At ¥600 for 2 pieces, it might be more logical to buy their whole roll at ¥1200. Golden plate that looks like an art, you'll get your money from the aesthetics alone. That said, the roll meets more than just the eye for presentation. The sponge is softer than a rabbit's fur and the cream, as pure as it looks and merely tainted with a dash of sugar.

京黒ロールくろまる抹茶

There are two other versions, matcha (¥790) and Harimaen's organic matcha (¥890). Since I can't tell the difference between normal and organic stuff most of the times, the normal matcha flavour was more than enough to keep us happy. It was so TRANSCENDENT that I had to restraint myself from licking the plate.

In case you are a rusk monster like me, excafe belongs to a company with another brand, Rokkakuan that specializes in Japanese style rusks. Think shichimi-shoyu (seven spices soy sauce), salted kinako, Kuromitsu and of course, Uji matcha. There is a shop along the trek upwards to Kiyimizudera.

天龍寺パフェ

We complete the zen retreat with a Tenryuji Parfait (¥900), which exuded an orientalistic charm like a young geisha walking with an umbrella in summer. Named after the nearby world heritage site Tenryuji, this parfait contained warabi mochi, Yatsuhashi (Kyoto's cinnamon Mochi), organic Houjicha and matcha ice cream.

This was normal, albeit slightly too icy and sweet. All food can be topped up with an additional sum of ¥300--¥400 for a drink. I had a hot brew of freshly whisked matcha, sipping and pondering over the meaning of life as I gazed at the beautiful gardens.

Shhhh....don't hush a word. Let there be silence.

ExCafeイクスカフェ嵐山本店

35-3 Sagatenryuji Tsukurimichicho

Ukyo Ward, Kyoto 616-8384

Tel：075-882-6366

Daily 10am-6pm

http://www.inden-style.jp/

"Fine blonde Angel-hair noodles with a gentle spring and crunch".

I could not forget these words as I read Tony's (@ johorkaki) about this wanton mee stall at Holland Drive. I actually had a wanton meeting with my friend Kerri who is a lover of wanton mee but it had been postponed for too long because of the busy schedules. Alas, we made our trip here, under the mercy of 35 degrees weather.

Everything was true to what Tony had described. The noodles might not be exactly like the typical angel hair (my favourite kind of pasta) but they came close to it. Though we ordered Xiao la (smallest degree of spiciness), the chilli was potently spicy with a satisfying kick. It was so good that I decided to ask more chilli.

Precisely because each strand is so fine, they are evenly coated with the sauce base that is a blend of soy sauce and vegetable oil. The char siew were not memorable but the dumplings were smooth and juicy. I doubt I missed the fried lard as I did not realize that it should be there until I read Tony's post again.

The owners were very friendly and I told them how I learnt about this shop. Good to know that his brother is the legendary flying wanton Mee man of Johor Bahru.

"My name is Handsome. Not Richard" he introduced himself.
"......."
"Just joking" he quipped.
Uncle Richard sure had his sense of humor :)

Yap Kee Wanton Mee

Holland Drive Food Centre

44 Holland Drive, #02-04, Singapore 270044
6:30am to 2:00pm daily

Nearest MRT Station: Buona Vista

Thanks to my good friend Pearlyn’s recommendation, I could indulge in the premium Wagyu beef without breaking my wallet. Ootsuka is a very exclusively hidden place situated in the quiet residential estates about 20-25minutes walk away from Kyofuku Line Arashiyama Station.

If you are not familiar with the place, you might easily walk past the restaurant thinking that it is just another private house. One feels very relaxed dining at Ootsuka because it doesn’t remind you that you are eating at a restaurant until the moment you pay at the cashier. Even the toilet is so nicely decorated! (Yes, do check out their toilets too haha)

Ootsuka is not listed on most guidebooks, which would name several tofu restaurants instead when it comes to gourmet in Arashiyama. That said, Ootsuka was rated the No.1 popular restaurant on tripadvisor japan. With just three family tables and 5 counter table seats, this place can become crowded during peak hours and thus it is best to place a reservation to avoid disappointment. Lunch sets start from a super reasonable price of 1000 yen and would not exceed 5800 yen for the most expensive dish-- 150g of Murasawa A5 Wagyu Steak that comes in a set with rice, soup and salad.

From the teishoku section, my favourite was the Roast Beef Rice Bowl(1500 yen) that boasted an alluring pink as the meat is only treated with a light sear and retained a soft chewiness. Some people might find this a bit raw but it was not too lean. See top pic for close up shot of this bowl of deliciousness!

The Beef Tendon (1000 yen) looked quite dry at first but I was surprised by that the meat was interspersed with fats that disintegrated in my mouth without any chewing. This is quite good for people who are not huge fans of beef because there are other ingredients such as eggs and tofu.

For a more satisfying meat experience, go for the Roast Beef or this Japanese short plate beef set (1500 yen) where the rice grains soaked up some of the mildly sweet sauce and natural oil/juices that seeped from the beef atop.

All the steaks are served on sizzling hot plates in two sizes; 100g and 150g. Just get the 150g because they are so good you’ll be crying for more if there was only 100g.

Besides the prime Japanese Beef that is used for most dishes, the chef-owner also uses A4 grade Kuroge (Black Hair) Wagyu and Murasawa Wagyu. The Murasawa might not be as popular as Kobe or Matsuzaka Beef but the marbling of fats and lean meat met my ideal proportion. They are soft, tender but not too greasy as if you were swallowing a whole cube of butter.

In fact, the chuck flap steak is already a decently good cut at 3000 yen for 150g or 2200 yen for 100g. Those who don’t wish to invest too much money can opt for this without getting short-changed for the quality. I can’t tell which cut is which now from the pictures I took but it doesn’t really matter because everything is good.

Ootsuka おおつか

京都府京都市右京区嵯峨天龍寺瀬戸川町20-10

20-10 Sagatenryūji Setogawachō, Ukyō-ku, Kyōto-shi, Kyōto-fu 616-8376, Japan

Lunch 11am-3pm

Tel: 075-864-7989 (Reservations are HIGHLY recommended)

English Menu is Available

NY Gramercy does not refer to the famous street in NY but a Japanese-company-run cake shop that is located at some selected department stores like Takashimaya. I seldom patronize these kind of shops with many outlets as the quality is usually average. However, after giving this shop a try, I was impressed by the pillowy and moist texture of the sponge components and that was kept amazingly consistent across all the cakes.

Kept within the price range is between ¥500-¥700, these sweets won't really burn a hole too much as they are generally larger than the independent patisseries and not too heavy on mousse--appealing to those who prefer the traditional light Japanese cakes.

Koicha (Matcha Cream, Black Beans, Matcha Sponge)

Another of the memorable matcha cakes that is available without having to travel far to certain shops. My favourite item here as there is an almost full-bodied matcha taste that complemented the rest of the components.

New York Brownie

This is unlike those dense fudged version but two cakey chocolate sponge studded with rum raisins. The concept is simple but to transform a rustic homemade treat into such elegant form is not definitely not in everyone's ability.

Anyone who walk passes the cake display would simply stop and stare in admiration.

Melon Shower

The chef is simply too ambitious to shower the cake with so many chunks of honeydew and pineapple that cause that they fell apart before I could take this picture. Looked rather dishevelled but one can forgive the chef because the fruits are so sweet and fresh. It's a fruit + cake gateau and not a fruit cake (if you can understand the difference) so what consumers are paying is the fruits.

The Mango Pudding is different from mango puddings elsewhere as the sweetness stemmed mostly from the tropical fruit itself and not artificial sugar. Even my picky mum who is a huge mango pudding fan herself enjoyed this tremendously.

Other seasonal creations include the Sakura Sponge (see top pic) and Okinawan Sweet Potato.

NY GRAMERCY グラマシーニューヨーク

Takashimaya Shinjuku, Nihonbashi

Daily 10am-8pm (except Fri/Sat until 8.30pm)

Tokyu Food Show Tokyu Department Store Shibuya

Daily 10am-9pm

Other outlets include Takashimaya Yokohama, Seibu Ikebukuro

http://www.gramercy-newyork.com/

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