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

[Hainanese Chicken bread and Kaori Ciabatta]

Next time when you are craving for a plate of chicken rice, why not head to Crown Bakery to try its signature Hainanese Chicken Bread? Made with chicken soup, skinless chicken thigh, garlic, ginger, shallots and lemongrass and French mill wheat flour, this loaf is truly a brilliant rendition of our local dish especially when you dip some into the garlicky chilli sauce.

Devoting its heart and soul into sourdough and natural leaven bread without any artificial preservatives, coloring or additives, Crown Bakery is committed to crafting artisanal loaves that caters to customers who are treated as royalty at its French-inspired retail shop.

[Elegant Earl Grey Brioche, Mellow Matcha Brioche and Sweet Macaron Croissant but the New Zealand Cheese Danish was the apple of my eye]

One of my favourites is the Kaori Ciabatta ($4), a masterful hybrid of European and Japanese bread with its light, crusty facet yet highly stretchable mochi-like interior. Created by Niigata-born Master Baker Katsugei Shiga, owner-chef of Signifiant Signifie in Tokyo with more than 40 years of baking experience, the Kaori Ciabatta counts as one of the "Japanese" breads including Soy Kinako Loaf ($4.80 for full/$2.70 for half), Shizuoka Matcha Brioche ($3.20), Earl Grey Cashew Brioche ($3). You can spot ingredients on the label tag such as Hokkaido Kitanokaori flour, Japan wheat flour and Shizuoka matcha powder.

That said, it is unfair to label them as "Japanese" bread because every creation here is a cross-infusion of the best ingredients sourced from the world. For instance, the Knights of the Round Table ($15) is a gorgeous bake of French butter and Japanese flour, ornamented with roasted walnuts, 50% cocoa dark chocolate and Crown's handcrafted raisin yeast. Even their Sourdough Buttermilk Waffle ($6 for maple and butter/$9 with ice cream and fruits) is another hybrid that leverages on German Sourdough, producing a wonderfully crisp yet tender treat that tickled my fancy.

Another selling point is their Ekmeks, a Turkish sourdough bread made with cold-pressed extra virgin oil, natural leaven, French mill wheat flour. While there is Earl Grey, Honey and Red Wine Fig versions, I was drawn to Black Ekmek ($4.50), which concealed a fluffy subtly sweet interior beneath the nutty yet brittle crust.

On their dine-in menu are hot mains such Egg Bens($18) and the Crown Platter($29) a scrumptious Royal platter of red wine-braised oxtail, Canadian back bacon, chicken sausage, sautéed mushrooms and baked tomatoes. Everything was done in a prim and proper way, but what stole the limelight was the Crown Puff Pastry that surrounds a sunny side up egg. It was the BEST puff pastry I've ever had in Singapore; a buttery, flaky crisp golden jewel that leaves you craving for more.

The Earl Grey Tea Bread Pudding ($12) is a classic hot British pud made of Earl-grey poached pears whose fragrance is truly enlivening. Perfect if there was a pour of chilled creme anglaise.

Good to know that there is no service charge for dine-in but customers would not be short-changed as I noticed how the staff would heat up any bread orders and slice them into smaller portions before serving. With more goodies to be introduced when they are officially opened, there are plenty of reasons to be back for more.

Crown Bakery & Cafe

557 Bukit Timah Road Crown Center, #01-03

Sun-Thurs 7.30am-9.30pm

Fri/Sat 7.30am-10.30pm

(Dine-in menu from 9.30am onwards)

Tel: 6463-3066

www.crownbakery.com.sg

Facebook crownbakerysg

Instagram @crownbakery

#crownbakerysg #crownbakerycafe

Popeye would be delighted to come here because the creamed spinach is SO GOOD.

We decided to go "healthy" by ordering the Creamed Spinach ($9), only to realize upon serving that the portion was extremely huge (equivalent to nearly two bowls of rice). However, we had no problem finishing it with the in-house bread because it was so delish, as if we were having cream-based pasta without the carbs. The greens were cooked to the perfect softness, not too mushy, mixed with cream of just the right amount and consistency.

The Nicoise Tuna Salad ($22) is many times more expensive than an average salad but the premium ingredients used justify the cost. The seared tuna was dabbled in some mild spices that were neutralized with the tart lemon vinaigrette and savoury olives.

The cakes from the pastry boutique surprised us because it was much more affordable than the average price of the cakes outside. My friend enjoyed the New York Cheesecake, which was gratifyingly dense like an authentic version. I prefer the Mango Tart ($6) and the Passionfruit Eclair ($6), which are both refreshingly light and savvy sweets that chased away any working blues.

And the Salted Caramel ($6) turned out to be quite unexpectedly wonderful. The subtle burnt caramel notes were brought out by the salt and best of all, a delightfully crunchy layer that made this seemed like a deluxe caramel flavoured Kit Kat Bar

Read about previous visits to Mezza 9 here, here and here

Mezza9 @ Grand Hyatt Singapore

Lunch: 12pm-3pm, daily
Dinner: 6pm-11pm, daily
Sunday Brunch: 11:30am-3pm, last pour at 2:45 pm

Nope, this is not your neighbourhood cheesecake shop. It's a restaurant cum cheese grocery store that is dedicated to their royal brand of cheese "Goyoutei Cheese 御用邸チーズ. The cheese is produced at their own farm in Nasu, Tochigi Prefecture. I'm not sure if they are the selected brand for the Japanese royal family but the term "Goyoutei" refers to the Imperial villa that is currently situated in the same prefecture .

Even before you stepped into the shop, you will definitely stopped in your foot steps as the staff will distribute generous samples of their above signature Goyoutei Cheesecake (¥1230 for a whole cake). It's rich, dense yet not over cloying like a typical NY cheesecake. One of the secret is that the cake is baked at 3 different temperatures in about 1 hour.

But the best way to sample all their lovely cheesecakes is to get their Cheesecake Platter (¥980), which contains Shirasagi--the most expensive cheesecake of the lot (¥3300 for one whole cake). On top of the cookie base is a baked layer made with 4 types of cheese and a light sour cream made with yoghurt and fresh cream.

The third type of cheesecake is the Sappari Creamy Cheesecake, the typical Japanese rare Fromage blanc baked in a pie with a layer of French Strawberry conserve sandwich in the middle. I forgot what the last cheesecake is but this platter is so delicious and offers a interesting contrast of cheese textures!

Cheese Fondue? Nah....that is a little out of fashioned. The team here has created an original dine-in only dish called Pandue (pan means bread in Japanese and this is a uniquely Japanese created word combining Pan+Fondue). The bread is cusped with soft molten cheese in which you can dipped the spare greens and potato wedges into. I have no complaints about this simple platter since I can even devour the bread in the end, leaving no trace of food crumbs behind. But I do wish there were more items for dipping.

Not a fan of cheese? The Pandue is also available in Clam Chowder, Minestrone, Curry and Beef Stew. But I doubt any cheese hater would have step into the shop in the first place.

Cheese is front and center here, so do not leave without getting their Goyotei Cheese Cookie. Made with Edam and Parmesan Cheese, these buttery almond delights translate so well onto the palate that you question if you are actually dreaming or living in reality. There is not only salt, but black pepper and some unknown spices that kick in as you chew on.

Eventually, I ended up not only with boxes of this cheese cookie but also cheese galette, langue de chats and the wickedly sinful white chocolate cranberry cheese bar (¥280)

This is only outlet in Tokyo that includes an exclusive dine-in restaurant. The outlets at Seibu Ikeburuo and Haneda airport are retail-only spaces. I highly recommend you to drop by one of these three outlets as their products are really of superb quality. Otherwise, keep a lookout for their shops when you are in Tochigi prefecture! At least you know now that Tochigi isn't a place just famous for its strawberries!

Cheese Garden

〒131-0045 1 Chome-1-2 Oshiage, Sumida

Tokyo Sky Tree Tower, Tokyo Solachi 2F

10am-9pm daily.

http://cheesegarden.jp

Way before Cake Glacé, Flor and Chef Yamashita opened in Singapore, I think Rive Gauche is one of the few that established itself as patisserie that sells French-Japanese fusion cakes. There are many chocolate royaltine or crunch cakes around but I think the signature Guanaja qualifies as the cream of the crop in Singapore.

With a deep mellow chocolate ganache over a crisp and sharp feuilletine, this is the only cake here in which the chocolate components are blessed with the premium Valrhona genes.

The Strawberry Shortcake reined in on the excess of sugar but I thought the texture of the sponge could be more exquisite.There was no major flaw with the Cheesecake, but neither did it arouse any huge excitement in me. This was a typical baked cheesecake which I thought could be tweaked for greater complexity.

The milk chocolate mousse might override the earl grey components with its sweetness as the tea flavour was rather elusive. Nonetheless, this Earl Grey Tea Cake is still pretty arresting when it comes to the textural contrasts in the crunchy caramel biscuits, even though it might not be the most eye-catching item on the shelf.

The banana omelette is a large crepe wrap filled with lusciously light and fresh cream around banana but I wished there were some sponge cake elements ambush within to relief the creamy uniformity. Likewise for the giant cream puff whose custard filling was rather clumpy.

That said, the Matcha Swiss roll was quite a beauty, not because I am partial towards green tea, but simply due to the discernible tea fragrance and the right amount of sweetness. Both the raspberry and almond cookies are shatteringly crisp and good but the raspberry cookies surpassed the latter with its the extra buttery-ness and tartness.

Prices go quite friendly on the wallet at an average of $6. Most of the cakes here belong to the classics but to fight a pie in the competitive cake scene, I think the range of creations can be further explored to spark fresh interests.

Rive Gauche

Takashimaya Outlet

391 Orchard Road

#B207-9-2 Food Department

For details of other outlets, visit: http://www.sapporolionsg.com.sg/rive-gauche/

Most people easily walked past this place while heading towards the Kiyomizu shrine but I highly recommend anyone to drop by for a visit because the concept revolves around "fuku"福. This site is believed to be blessed with fortune and luck being situated (not directly) in front of Kyoto's most renowned shrine. Walk into the retail area and you can find an array of samples for its unique snacks such as the Hyaku-fuku Manju, a traditional bean paste wagashi which has a very nice and chewy skin.

The matcha flavour is made from Ichiban-cha, the first batch of green tea leaves that is harvested and thus widely prized for its clean taste and aroma.

Meant to be paired with a bowl of matcha or the unsweetened matcha latte shown in the picture, these kind of Wagashi may not be the cup of tea for everyone since their sweetness are dialed up, so just be forewarned. This Hyaku-fuku Manju set is available at their cafe right next to the shop.

八福細めうどん。本わらび粉入りうどん。鱧と鮎のおだし

The menu offers only one savoury option but this is a case of simple dish done well. You won't demand for other options once you take a sip of the dashi broth that is made from two types of fish (Hamo "pike eel" and Ayu "sweet fish"). Clear and hearty, the soup embraced the chewy Hachifuku thin udon made with warabi-mochi flour. In fact, Fumonan takes pride in the warabi mochi flour that it uses and you can enjoy it more in their signature warabi mochi that comes along with the set as dessert.

Despite having so much green tea and parfaits up till the point I came here, I am still very impressed by the Ofukuhan Matcha Parfait (¥980), even much more than Iyemon or Marufuji. Everything from the crispy Matcha Cream Wafer to the Warabi mochi and jelly is produced in house. The more parfaits you eat at these places, the more you realize how poor most parfaits at Izakayas or cafes fare in comparison.

The matcha soft serve is also available for takeaway with black beans and red bean paste. Skip those soft serves ice cream at those average souvenir shops along the trek and come here for the real good stuff. It is unlikely that you will walk away empty handed as there are plenty of yummy snacks to load in your shopping cart.

Fumon-an 普門庵
10am-5.30pm daily
〒605-0862
京都市東山区清水2丁目246番地
246 Kiyomizu 2-chōme, Higashiyama-ku, Kyōto-shi, Kyōto-fu 605-0862, Japan
TEL：075-533-8282

http://fumon-an.co.jp/index.html

There are so many ramen houses in Singapore but I think none would have conceive the idea of adding shabu-shabu, (Japanese hot pot usually eaten during winter) to its existing menu.

Ramenplay, a brand by BreadTalk and Sanpou Co.Ltd, has launched an all-new Shabu Shabu sets where customers can personalize their own by choosing between Australia striploin beef or Brazilian pork collar for the meats and Clear/Kimchi for the soups, alongside a staple, raw egg and pickles.

The fire from the Kimchi Soup was not as intense as I thought, but enough to pique my tastebud and made it difficult for me to stop slurping spoon after spoon into my mouth.

Made with chicken bones and shoyu, the Clear Soup did not disappoint too. It had a very pleasant sweetness that emerged gradually as the assorted vegetables of carrots, cabbage, leeks began to soften and release the flavors into the soup. Both soups also include tofu and trio of mushrooms; hon shimeji, shiitake and enokitake.

The meat may be the highlight of the meal but the best moments of a shabu shabu experience comes only at the end when you add in rice/udon into the leftover broth. I highly recommend the premium Niigata Koshihikari rice instead of the udon because it soaks up the broth better.

The only problem is to exercise self-discipline not to finish your rice right from the start. Throw the entire bowl of rice into the hot pot at the end, break in the egg, wait as the grains simmer to form a delicious pot of "risotto".

The soup can be topped up for free while additional meat or rice/udon can be served with an extra charge if one is craving for more. Considering the price tag of $13.90/$14.90 for the pork and beef set respectively, I think the set is really very value-for-money, which is in fact, a consistent trend in their regular menu featuring Kyushu ramen, donburis and crispy gyozas, etc.

I decided to leave those to the next visit and doused the heat of the shabu-shabu with the Matcha Ice Cream Warabi Mochi ($6.80 ala carte/$4.80 with any order of main course). A quick sweet fix to a satisfying meal.

Ramenplay

Available all day at Jem and Novena Square and after 5pm at BreadTalk IHQ.

Novena Square Outlet

238 Thomson Road #01-05 Singapore 307683

Sun-Thu 11am-10pm

Fri, Sat and eve PH 11am-10.30pm

For other outlet details and more info, visit www.ramenplay.com.sg

If you know Pierre Herme very well, then you should know the Pierre Herme of the chocolate world, Pierre Marcolini. This former disciple ofPierre Herme had rose up the ranks to become of the most coveted chocolatier in the world and one need not be surprised at the enduring popularity of his flagship shop in Ginza.

Many, ladies especially, flocked to his cafe on 2F for the signature parfaits and waffles. But those with an extra budget to indulge would buy some of the exquisite pralines in his retail shop at 1F.

To kill two birds (waffles and ice cream) in one stone, I instinctively picked the waffles.There are two categories here: one is Marcolini Waffles and Simple Waffles. The menu did not explicitly explain the differences but it seems like the Marcolini Waffles is blended with some extra ingredient X.

Anyway, I was relief that the quality of the waffles justify the hefty price tag. True to a classic Brussel waffle, it was light, yeasty and made into perfect regular square. It was music to the ears as the delicate crunchy sound echoes through the air.

It is topped with fresh whipped cream that is not sweet at all. So most of the flavours emerged from the vanilla ice cream, caramel ice cream and the to-die-for salted caramel sauce. Somehow, I can feel that my waffles attracted envy looks from other tables as no one else was ordering this except me (they had parfaits).

But the waffles come in a set, implying that one has to choose a drink no matter what. I highly recommend the Marcolini cacao tea because I guessed it is the only place in the world that one can taste chocolate in tea. Sounds illogical but the cacao flavour is highly pronounced in the pot of tea.

While the waffles are heavenly, I think nothing beats the wickedly rich and bitter Belgium Soft Serve (see below) at his takeaway booth in Shibuya Hikarie. Despite being a bigwig in the chocolate industry, Pierre Marcolini personally searches for the cacao bean and create everything from scratch. Good to know that he has stocked up some skinny eclairs exclusively available only at this store.

For the true gelato without incurring the dine-in cost, head to his outlet inside Tokyo station which is easily distinguished from the rest with its chic minimalist black interior. Buy the rich chocolate drink to sip on your Shinkansen ride. I bet that will attract the envy eyes of other passengers.

Pierre Marcolini

Ginza Outlet

〒104-0061 Ginza 5-5-8 Chuo-ku, Tokyo
TEL：03-5537-0015
OPEN：11am-8pm ※(Sun/PH)11am-7pm

For more details about the outlets and menu, visit here

I never thought much about potato chips until I chanced upon these wafer-thin Potato Crisps produced by Win Win Food. Baked with real potato, they actually tasted a little like cookies but so crisp and light, without any trace grease or heavy seasonings. Out of the four flavours--sour cream, tomato, vegetable and BBQ, I tried the latter two and was instantly attached to them.

In fact, these potato crisps are only one of the many brands under Win Win Food, an established manufacturing company that produced snacks that are 100% halal and vegetarian. These products with a touch of Asian flavors are made in their main factory in Johor Bahru and distributed to various countries including Singapore, Vietnam, South Korea, etc.

Some of their brands like Happy Moo biscuits (chocolate/plain) are packed in small bags like those mini snacks meant for kids--a good thing as it helps in portion control.

I love cream filled biscuits and these flaky Mini Pockets (vanilla/chocolate) are also good, though too generous on the sugar level.

I am always partial towards any chocolate crunchies and thus I was delighted to discover that Win Win Food has introduced the Nutri Cereal Crisp. The original flavored bar has a milky fragrance with lingering the notes of salt that teases the palate and encourages one to keep eating bar by bar. Same goes for the chocolate, which are cheaper alternatives to Royce's Potecrunch without compromising on the quality.

The Crisp Maker Puffed Corns is also another new item that I highly recommend to anyone, especially to those who loved popcorns. But don't get be wrong. These are not popcorns, but something even better and won't require any effort to chew.

They are like light crunchy air sacs that disappear in seconds. I can't decide between caramel and sweet corn but if you fancy sweet-savoury treats like me, then sweet corn would be an arduous challenge for you to stop devouring.

Win Win Snacks are available at all major supermarkets

and online at www.gobuylah.com

More info : www.win2food.com

Facebook Page: https://www.facebook.com/win2food

I always have a list of food places that I want to go for any holidays but Nakano House is an exception. It happened to be located at the restaurant dining floor of Abeno Harukas and online reviews on tabelog were quite good. After doing a quick research, I found out that this Osaka-originated restaurant is like an upscale izakaya that sells a wide variety from seafood to rice bowls.

Perhaps let me jumped to my conclusion first. The food is good, cheap and the ambience is excellent because the seatings are divided into compartments so diners can enjoy some private space. I am usually skeptical about restaurants in department stores as they are rather mediocre and expensive. However, I would gladly recommend anyone to visit any of their 6 outlets in Osaka.

From the "creative dishes" menu, we had the tofu and vegetable gratin, which was rich yet not overwhelming because the cream is made of tofu. The Simmered Pork Belly (¥780) is a must-try; soft tender and not too fatty. The flavoured egg is one of the most beautifully cooked ones that I've seen and it tasted fantastic.

Both the Daikon Salad and Hourenso (Spinach) withOnsen Egg Salad would replenish the necessary greens but I prefer the Onsen Egg because it has a more distinct Shoyu dressing.

We also had the Sashimi Platter of the day (¥2800) in which the seafood is sourced from a local port.

If you can read Japanese it will be good because this place actually has a daily special menu printed on an A3 size paper, with a date written at the side. We had the steamed clams with sake and the Shio-Yaki (salt grill) chicken which has to be grilled by yourself. We always go for chicken dishes because chicken is my dad's favourite meat in Japan besides beef.

There is also the usual salt grilled chicken with crispy skin but the portion is too small. It's better to grab those at the basement of department stores.

Look out for this stack of piping hot caramelized sweet potatoes that I found under the "Vegetables" and not "desserts" section. This street snack is like an endangered dish that is slowly vanishing from the urbanized cities so catch them if you can.

Nakano-yaなかの家

Japan, 〒545-8545 Osaka Prefecture, Osaka

Abeno-ku 1-4-43, Abeno Harukas Mall 13F

Nearest Station: Abenobashi/Tennoji Station Osaka

Daily 11am-11pm

http://www.nakanoya-harukas.com/

A Friday night couldn't be better with great company, food and beer at Rookery, a cafe . bar. restaurant whose name actually refers to the dense and sleazy slums in 19th centuries London. It doesn't really matter that their brunch/lunch seemed more popular and delicious than the dinner selection because the section that I am most interested in is available all day.

Yes, let's start talking about the desserts. The Beautiful Mess ($12) is indeed, a gorgeous mess that surpassed the glory of a classic Eton Mess, with colorful mix of dried berries, nuts and chocolate ice cream. However, the meek taste of chocolate could not pull the other components together, even in the presence of the crushed cinnamon caramel cookies.

For the real indulgence treat, I suggest going neither for this nor the overly priced plate of Fried Snickers and Mars Bars ($13) that comes with 4 puny pops.

Instead, get the Cookie Monster ($12) , that isn't ferocious as it sounds, but definitely works as the true comfort food that you want to dig your spoon in.

Dig? Yes! The giant cookie is a soft-baked dough that comes right out from the oven when the chocolate chips are still in molten gooey state. Stupendous!

As with the desserts, never judge their savoury dishes by their looks as well because the Asahi Beer Batter Fish Bites ($12) looked stodgy but turned out the exact opposite. The interior was fresh, meaty and succulent. Never mind that the batter did not belonged to the super crunchy camp for this nasty golden pops kept our bellies happy throughout the night.

Perhaps I've had a too fantastic pulled pork pasta at Holqa Cafe and so this plate of Pulled Pork Ragu Linguine ($18) did not quite meet the mark. It tasted like a dry plate of canned sardines pasta. The Jerk and Rum Chicken ($24) shone with its tangy jerk bbq sauce that barely coated the boneless thighs but my friend found it rather dry.

Just like most cafes, this isn't the most wallet friendly place to satisfy hunger but if it is the buzz/ ambience you are after, this is a right place. Otherwise, there is always a convenient Lau Pa Sat directly across the road for supper.

Rookery

16 Raffles Quay, #01-02A Hong Leong Building
Singapore 048581
Mon - Fri 8am - 11pm

Sat Drinking Night 5pm - 11pm

Tel: 62210968

http://www.rookery.com.sg

https://www.facebook.com/rookerysg

What is your idea of a uniquely SG50 pastry?

A Durian Croissant?

A Chilli Crab baguette?

If you are have any ideas of pastry inspired by Singapore local ingredients, simply submit them on the facebook contest page from NOW to 31st May and stand a chance to develop your idea into reality with celebrity chef Eran Mayer and Artisan Boulangerie Co. ! Be it sweet or savoury, the pastry can be a fusion of popular SG ingredients or even your grandma or grandpa's heritage recipe!

How about a Kaya Butter Eclair?

The winners will not only get to WIN $250 worth of ABC vouchers, but also WORK with Chef Eran in the concept kitchen for a pre-launch tasting before attending the exclusive launch party to be held in July!! Remember to SHARE your ideas with your friends to increase your chances of winning!! Enter your idea now on http://on.fb.me/1H9WYM7 before 31st May now!*

*Terms and Conditions Apply

For more details, visit here for more details.
This post is brought to you by Artisan Boulangerie Co.
Facebook: https://www.facebook.com/artisanboulangerie

Instead of getting those all-too-common regional edition Kitkat, Collon cookies etc., why not get some sweets of excellent quality that could represent the flavors and style of Kyoto at Malebranche?

Besides the Kitayama main shop, there several outlets in Kyoto, including two new openings in Arashiyama and Gion. The first must-buy is the Okoicha Langue De Chat. I've tried countless brands of langue de chats and this is truly the cream of the crop.

The recipe is jointly concocted by tea master and local professional patissiers. I loved how the cookies snap with a little effort and disintegrate into another realm of well-rounded bitterness that is not overshadowed by the white chocolate

Cha No Ka Okoicha Langue De Chats in the Spring 2015 packaging

Come spring, don't miss the Kyo Spring Sables. I think they've beaten themselves with an even better product than their signature Okoicha Langue De Chats

Spring Edition Flavours : SAKURA, CHERRY, Matcha, Milk Choc, Wasabon Sugar, Strawberry. Uniquely shaped in the kanji word "京", they are the BEST sables I've had so far.

Moon Macaron [Autumn/Winter] Available only at Arashiyama, there is only two types you can collect each year. In contrast to the white-coloured spring/summer edition, the autumn/winter version is a Charcoal and Uji Sencha Macaron Shell with Persimmon White Chocolate Jam Ganache [Autumn/Winter Edition] マールブランシュ嵐山限定の月のマカロン秋冬「大枝の柿」

Maple Honey Pies and Goma Caramel Pies

Though I love most of their products, I cannot say everything is perfect because these leafy pies were too sweet and did not taste as crisp fresh as expected. Perhaps I should have thrown them into the fridge.

Last but not least, DO NOT ever think about walking away from the shop without trying this SUPER delicious Matcha Eclair. What?? Matcha Eclair?? What so special about this piece of choux when you can get them anywhere else?

The cream is piped ala minute on a crisp fragrant choux baton, dusted with matcha for that extra touch of luxury. It's freshness and taste is unbeatable, even tons lighter than the delicious one from Creme de la Crème, another Kyoto cream puff specialty shop.

Yes, this is definitely one of the brands that I would buy again and again and again.

Malebranche マールブランシュ
Arashiyama Outlet: 京都市右京区嵯峨天竜寺門前嵐山昇龍苑1F
Kyoto-shi Ukyo-ku Saga Tenryuji-mae Arashiyama Syoruen 1F
10am-5pm daily
Access: Directly opposite from Arashiyama Station
For other outlets, visit http://www.malebranche.co.jp

A new wave of online groceries ranging from Japanese ingredients, halal food to gourmet meats and organic vegetables has swept the local market scene in recent years. But where should one go when you need to get an assorted items from local snacks to overseas gourmet produce?

Much to my delight, I learnt about this one-stop online supermarket gobuylah.com where I can look for daily essentials or some exotic gourmet ingredients without stepping out of my house!

After a quick browse through the site, I realize that it actually collaborates with such a wide variety of brands ranging from mother/baby products to IT/electronics and even Fashion!

As a food shopaholic, I immediately jumped to the food section and discovered hundreds of items there, some of which are not even easily found in local supermarkets.

There is even a hot deals section where you find items at a discounted price. Navigating around the website is very easy as there is a search bar at the top for you to look directly for the item you want.

At the check out counter, I can also choose to pay via cash on delivery, apart from the usual virtual methods.

Items that I bought include Eden Natural Black Beans; Eden Spiced Pumpkin Seeds and Barley Malt; Natural Glory Organic Red Wild Rice and Organic Honeydew Honey; Whittard Chocolate Chai Tea; Verace Wild Honey; Papitto's Ice Cream and even kitchen appliances like Waffle Maker and Stylux Fruit Dessert Ice Cream Maker!

What I like best about gobuylah is the free delivery service regardless of the amount spent. Unless some of your products are out of stock, the goods are delivered quickly within 5-6 days. Some of the goods are even delivered in a very nice packaging with recipes, just like the products I received from VERACE.

That said, it would definitely benefit customers more if they can update the inventory stock online so that it eliminates the hassle of searching for timely substitutes. Also do note that your order might not arrive on the same day/time as gobuylah arranges directly with the different supplier of the goods for the delivery.

First time members get to enjoy $5 OFF and key in "Dairy05" to enjoy additional $5 discount! (= $10 OFF at no minimum spending!)

Valid from 28th May~28th June 2015 on www.gobuylah.com

Whenever I am asked to recommend a good Italian restaurant in Singapore, the first place that came to mind is always Basilico at the Regent hotel as I have never forgotten the wonderful dining experience with my mother here several years ago. Featuring an antipasti and dessert buffet that comes along with ala carte main course options, this award-winning restaurant continues to captivate the taste buds with its latest installation "Viaggio Italiano", a unique year-long gastronomical journey through Northern and Southern Italy!

Diners can look forward to a unique selection of ala carte main courses, which will add on to the existing ala carte menu alongside the buffet of delicious antipasti and desserts for $88++. Keeping in line with the changing theme every quarter of the year, Executive Sous Chef Angelo Cicconetraces back to the roots of his birth town, Puglia, by showcasing the authentic flavours of Southern Italy for the period of July 1st to September 30th.

You can tell that the chef and his team truly put in a lot of effort to highlight the best seasonal ingredients. Take for example the Garlic Orecchiette Pasta, with Anchovies, Chilli Sauce and Tiger Prawns, Anchovies and Chilli Sauce. While some may associate sea urchin with Japanese cuisine, do you know these spiny creatures known as ricci de mare are actually seasonal delicacies in Puglia where families hunt along the beaches? I love how the chef has balanced the creamy texture with lovely spices and chunky meat while retaining the subtle sweetness and complex sea taste.

The 12 hours slow-braised beef sirloin roll is yet another well-executed where you can see the hidden artistic talents of the chef converge on the plate. Stuffed with Pecorino Pugliese Cheese in tangy tomato and red wine sauce, the tender beef was cleverly paired with dry fava beans puree and heirloom carrots, which lent a rustic countryside touch that made me chuckle unexplainably in sheer delight.

The special dessert for the third quarter is a simple yet elegant Amalfi Limoncello Neopolitan Baba with Amarena Cherry, which was also by no means, a successful interpretation of the French classic. It was extraordinarily light and not drenched in too much sugary liquid.

Moving on to the final leg of the voyage from October to December, Chef Angelo assembles the best of Northern Italy cuisine, which is characterized by a lesser use of olive oil tomato sauce or pasta and a higher frequency of using butter and corn. Hence, diners can look forward to the classic "Milanese style" saffron risotto, served alongside the braised beef shank Ossobucco with Gremolada oil and Bone Marrow Gratin. Yes, no one will dispute the fact that bone marrow is utterly rich and creamy but it was exceptionally soothing to the tastebuds when you have it together with the risotto.

Meanwhile, there is also the Dry Salted Cod Fillet "Vicentina Style" served on a bed of soft herbs polenta, roasted beetroot and turnip. Not all might be used to the fish texture which was chewier and former on average but I really love this dish. There is an understated elegance to this "poor man's fish" which makes for an unforgettably satisfying taste when eaten with the polenta.

Most of the desserts I tried from the dessert table were undoubtedly but it was the Dark Chocolate Grand Cru Piedmont Binet with Ameretti almond crumble that got my resounding vote of confidence. Compared to the luxurious Amedei Chocolate Mousse cake, this superbly decadent chocolate treat exudes another form of cacao charisma; stronger bittersweet nuances and less milky. Gorgeous and somewhat magical.

Apart from the seasonal dishes from this "Viaggio Italiano", the epicurean journey extends to the antipasti and dessert buffet, where one can savour sweet datterini tomatoes, marinated artichokes and desserts featuring Bronte pistachio, exotic wild blueberries and my all-time favourite Amedei chocolate. You will be pleasantly surprised with the gelato and sorbets as well; all made in-house with interesting combinations such as Orange and Prosecco Wine.

Priced at $88 ++ for both lunch and dinner, Basilico continue to stay true to its Italian heritage, offering an authentic and excellent experience that one will never forget. Good to know that the dessert buffet is also available at only $24++ , a very wallet friendly deal considering the premium ingredients used.

As I returned home and reflect on the meal filled with genuinely enjoyable good food, I beamed in delight and looked highly forward to the next visit.

Basilico
Regent Singapore, 2F
1 Cuscaden Road, Singapore 249714
Lunch 12pm-2.30pm (Mon-Sat) / 12pm-3pm (Sunday)
Dinner 6.30pm to 10pm
Priced at $88++ per person
Tel: +65 6725 3232/3
For email reservations: basilicogrm.rsn@fourseasons.com
Visithttps://www.facebook.com/regentsingapore or http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico for the latest updates

What are Japanese cakes? I have been asking myself this question as I find that there is a huge gap between the cakes in Japan and the kind of "Japanese" cakes we see in Singapore. Honestly, I don't think cakes in Japan are Japanese. Like breads, cookies, chocolates, the cakes have evolved significantly over the years and are influenced by European countries, especially France.

Many renowned France patisseries from Pierre Herme to Sebastien Bouillet, have entered Japan in a bid to snatch a bite of the sweet pie. Needless to say, majority of the chefs working behind these shops are still Japanese. It's the intimate cross-influence of the culinary styles of France and Japanese that continues to intrigue me and spur me on my pastry conquest in Japan.

And La Patissier des Reve is yet another France-originated sweets boutique that I chanced upon this time in Osaka. Opened by "Sweets Magician" Chef Phillippe Conticini, Patisserie des Reves can be found at the Umeda depachika and the interior looked exactly like its main shop in France. What caught my attention is not the perfectly crusted Choux or eclairs, but this dark sinister "apple" called CERISES (648 yen) that resembles something that the wicked witch would give to Snow White.

It is actually a classic Black Forest with all the "must-haves" components such as Kirsh-soaked groittine cherries, dark chocolate, etc. There is some brilliant techniques and elegant cacao hues in the chocolate parts that make this more than just an apple of an eye.

Instead of the signature Paris Brest, I went for the St Honore (540 yen), something which I have a major weakness for. Even before I take a bite, I couldn't help but admire the structure, the few globules of golden Caramelized choux that stood rooted on one of the two parallel eclairs cushioned by a crunchy puff pastry base.

As my teeth cleave through it all, the sweet intense vanilla pastry cream gushed out inescapably, leaving me utterly speechless as I attempt to regain my spiritual consciousness.

I tend to fault a Fraisier (627 yen) for the obscene amount of butter but not this one. There seemed to be two tones of cream that balanced off the unpleasantness.

Yes, another reason why you should get this instead of a strawberry shortcake next door is because the plentiful crumbly sable toppings would set one in ecstasy.

Last but not least, the humble Tarte Aux Fraise (648 yen). No, this isn't just the usual fruit tart. Weighing a hefty compared to an average tart, the whimsical combination of the juicy strawberries, spiced crumbles and raspberry Gelee got my endorsement until the flat soggy tart shell pulled the brakes on my praises.

I took a while to come to terms with the accidental flaw and made a note to return again for other awesome pastries, especially when the price are SO reasonable that the overall excellent quality seemed too good to be true.

La Patissierie Des Reve ラ・パティスリー・デ・レーヴ

Umeda Hankyu Department Osaka outlet: Japan, 〒530-8350 Osaka Prefecture, Osaka, Kita-ku Kakudacho 8−7, Basement Food Hall

Other outlets in Kyoto

Website: http://www.lapatisseriedesreves.co.jp/

Facebook: https://www.facebook.com/LPDRJ

SG50 is probably the most important holiday on our national calendar this year. And as befitting for such an important festival, it's time to go "loco" over lobsters with Singapore's FIRST local Lobsterfest at Lime at PARKROYAL on Pickering. From now to 17th June and every Wednesday thereafter, you can tuck into mouthwatering Maine Lobsters in various styles ranging from lobster gratin to Peranakan Nyonya LOBSTER laksa!

Led by Executive Chef Vijay, the team will whip up more than 8 different kinds of lobsters starting from the Maine Lobster Tower on Ice, a magnificent ice building loaded with fresh steamed lobsters, stealing the limelight away from the oysters and sashimi.

If the natural sweetness of this delicacy is what you are hankering for, you may like to park yourself next to this station. In fact, this is my favourite way of enjoying lobster, with just a bit of horseradish and red wine sauce. If Lady Luck is with you, you might even pick one with a bonus lobster roe!

Moving on to the hot food section, the unanimous crowd favourite was the Singapore Chilli Crab Maine Lobster, judging at how frequent the giant serving wok was emptied every time a new batch is furiously cooked and served. The sauce is luxuriously rich and not too sweet.

But something more outstanding was the Wok-fried Black Pepper Maine Lobster that boasted good wok-hei and excellent aroma imparted by the use of curry leaves. One dish that might ring in some nostalgia is the Maine Lobster Kam Heong style. Meaning"golden fragrance" in Cantonese, this is said to be a Malaysian stir fry dish whose sauce base is a magical concoction of fiery bird eye's chilli, curry powder, curry leaves and soy bean paste. However, the gravy was short of the necessary fragrance that would imbue this dish with a sharper character.

Nonetheless, there are still plenty of solid, comforting treats such as the Maine Lobster au Gratin with Tarragon Hollandaise sauce and the Grilled Maine Lobster with Garlic and Thyme. I love the unique pairing of hollandaise sauce instead of the usual cheese for the case of gratin as the savouriness balanced out the sweetness of the lobster without killing it with too much salt.

Noodles and rice tend to fill one up easily during buffets but it would be grave mistake NOT to try the Spanish Paella with Maine Lobster. The grains are cooked to perfection to yield a pleasant chewy bite that bind together with very well with the flavours imparted from the mussels. The tart acidity of the tomatoes also introduced another level of invigorating brightness that prevent one from feeling jaded with the starch.

There is also a much anticipated Peranakan Nyonya Lobster but this missed the bull's eye a little as it was not as piquant as I thought and the heat from the spice seemed to be concealed somewhere. Fortunately, a spoonful or two of the potent Sambal Chilli managed to lift the gravy in a good way. In fact, the portion is so big that it is highly advisable to share, though I noticed many people still empty the entire bowl by themselves!

Baby lobsters might be small as they surely packed a punch with sweetness compacted into their petite shell. The Maine Lobster Pasta with Squid Ink Tagliatelle and Parmigiano-Reggiano is one such dish that proved that one should never underestimated the power of baby lobsters. The flesh is utterly tender and easy to chew.

Cooked ala minute at the LIVE pasta station, you can be guaranteed a plate of piping hot pasta that might get you salivating as you stand in front of the chef watching it being prepared.

Despite the fact that it was the first day of this lobsterfest, the place was fully booked and the chefs were doing their best to cope with the huge demand for lobsters. I highly recommend you to place your reservation early as I was told that the response has been very good and seats are running out fast! While lobster takes the centerstage, there is plenty of food for you to explore and even a matcha fondue that I wish I can dive into. Click HERE to read more about my previous visit.

As part of this unique Lobsterfest, diners can also enjoy unlimited servings of local drinks such as ‘Bandung’ (Rose Syrup with Condensed Milk), 'Cincau' (Grass Jelly), 'Ma Ti Shui' (Water Chestnut), 'Tau Huay Shui' (Soya Milk), Lemongrass Tea, chilled juices, soft drinks, specialty coffee and tea, as well as free-flow of Tiger beer.

Also, do keep a lookout for special lobster dishes such as lobster pizza and lobster bisque with cognac as you claw your way through the extravagant buffet spread! Who knows? Maybe you will be luckier than me and catch a lobster dessert on your visit!

Lobsterfest is available at $98++ during dinner now till 17th June and EVERY WED thereafter!

Lime Restaurant at PARKROYAL on Pickering

Daily Dinner 18:30 – 22:30
Tel: +65 6809 8899
e-mail: lime.prsps@parkroyalhotels.com

PARKROYAL on Pickering
a PARKROYAL Collection Hotel

3 Upper Pickering Street, Singapore 058289

Nearest MRT: Clarke Quay, Raffles Place, Chinatown

Facebook : www.facebook.com/parkroyal.pickering

Instagram @parkroyal pickering

Do you know that Shiseido isn't just a cosmetic brand but also a full fledged restaurant in Tokyo? It started serving western fusion dishes such as croquette and omelette rice since it opened its doors in 1902, which is even much older than the famous Taimeiken in Nihonbashi.

Maquillage: Not your make-up base but edible chocolate...even more attractive than macarons!

Occupying one entire building in the premium streets of Ginza, each floor is dedicated to a specific concept, for instance 1F is the retail space for souvenirs and petit entremets while 4/5F are reserved for fine-dining guests.

Nope, of course I did not have the time and money to travel all the way to Ginza. Fortunately, the only pastry boutique is opened in Isetan Shinjuku and I would usually take a look to see if there is any interesting items. On a random visit, the shop was retailing two award-winning cakes produced by its young in-house chefs at the 2013 Japan Cake Show Contest Petit Gateau Section.

As you may tell from the name Ananas Coco, it is a caramel coated coconut mousse with mango and passionfruit centreon a tart shell filled with tarty pineapple chunks. I do not usually fancy pineapples but the use of vanilla beans soften the edginess of the fruit to my delight. However, the pastry tart has succumbed to some moisture attack and the coconut allure had not been fully extracted.

Despite the all-too-common pistachio-raspberry pairing, this Pistachio cake was very captivating. Compared to the usual light fluffy mousse, this one is dense but not cloying.

From the sponge wall to the filling to the rooftop pool of green sauce, every bit adhered obediently to the theme of pistachio. Not much textural contrast here but you know that the chef was not stingy on the pistachio paste.

Nonetheless, there is still a wider selection of items at the main outlet in Ginza. It was love at first sight for Azuma Odori, a pretty cake with a mesmerizing oriental charm.

The components of white chocolate mousse, matcha mousse, vanilla custard and sponge cake might bring no surprise but I like the exceptionally milky scent in the matcha layer. Anyway, sorry to inform you that this is a limited edition item only available last summer in 2014 ! Hope you chance on something better next time.

Shiseido Salted Caramel cheesecake (Tokyo Station Limited Edition) The team behind Shiseido really knows how to market the popular flavours as limited edition items. These petite baked square cheesecakes are so dense and rich that having one at one time is more than sufficient.

But instead of the cheesecake, I think their La Ganache Petit is definitely a more worthy investment. With a intensely dark ganache filled center, this resembles a deluxe version of a chocolate crunchie.

"An amazing, unique texture with rich flavour?" I am glad these are not just merely marketing slogans but these Chokaki (a word play of Chocolate + Okaki) are probably one of the most successful hybrids experimented by the quirky Japanese. They are not as hard as typical rice crackers but disintegrate into shambles in a few bites. The cheese version has a bonus dust of cheese powder that intensifies the balance of taste. Available only at Tokyo station and Haneda airport.

Matcha Parfait

The quality is more like a casual cafe that does not pays too much attention to matcha. To put it bluntly, it is a cheap sundae in disguise, filled with vanilla ice cream, azuki bean paste, green jellies without shiratama dango. The warabi mochi on top were strange as it does not have any elastic stretchy texture. But for ¥920, I guess one can't bargain much.

Do you know that Okinawa is another prefecture that produced excellent mango? This is a seasonal edition parfait featuring the sweet juicy Okinawan mango. It did burnt quite a big hole in my wallet but it was worth at least a try.

From the ice cream to the mousse, everything is made of the prized fruit, not the Creme de la Creme of the crop (i.e Miyazaki's Taiyo no Tamago Mango), but already good enough to help me tide through the sticky heat in July.

Shiseido Parlour資生堂パーラー

[Address] Ginza Shiseido Bldg. 3F, 8-8-3 Ginza, Chuo-ku, Tokyo

[Direction] Ginza Station; Shinbashi Station

[Telephone] 03 5537 6231

[Open] 11.30am-9pm (Sun & holidays until 8pm)

[Holiday] closed Mon (except for holidays)

http://parlour.shiseido.co.jp/ginza/

Latest updates on FB page--> https://www.facebook.com/shiseidoparlour

Snacking can be a healthy affair if we picked the right type of snack at the right amount. Instead of grabbing for potato chips, why not try the all-new soy crisps from Garden Picks?

Available in four assorted flavours, I first tried the lighter coloured Honey Mustard, which had a smoky allure, though a tad salty for me. The Sweet Lime Chilli takes on a bright red coating but it is not too fiery, with a refreshing acidity from the lime juice powder. But I knew straightaway both soy crisps are good when I could not stop eating it. So I am glad they come in friendly zip-lock bags to prolong its freshness for other days.

But there is more than just soy crisps at Garden Picks, the leading online retailer for good quality dried fruits and nuts. Its clients include corporate customers, government ministries, schools and hotels in Singapore.

You can find assorted dried fruits and nuts ranging from wolfberries, dried cranberries, dried kiwis and natural USA walnuts. They work great as your granola ingredients or simply on its own as healthy snacks that will fuel your busy working days.

Though I understand a need to be health-conscious, sometimes plain nuts can be a little too boring and thus I was delighted to find a good range of Gourmet Nuts including French Vanilla Almond and Wasabi Green Peas.

The Salted Caramel Nuts and Manuka Honey Cashews tick all the right boxes for me as they are crunchy and hold the perfect sweetness in the thin sugary coating. I plated them using the colourful RICE kitchenware which is also available at Motherworks Singapore

In fact, there is no limit to how you want to enjoy the nuts and dried fruits. You can use the dried blueberries to make some Blueberry and Cream Cookies or nutty Florentine bars like what I did!

But one fact remained unchanged--they are dangerously moreish no matter what form they take!

Standard packs are sold at 3 for $10

Shop online for your healthy snacks from Garden Picks
@ http://www.gardenpicks.com.sg/

For latest updates, check out their facebook @ https://m.facebook.com/gardenpicks

Roti prata with Marsala prawns? Nope, this is Camerones al Diablo ($23), a classic Mexican appetizer of sauteed prawns in bright red sauce made of chilli, capsicum, ginger and lime served at Cafe Iguana. Located along the idyllic Clarke Quay River since 2000, this restaurant (not any hipster cafe) is opened by an American and a Chilean who felt that there was a lack of good authentic Mexican food at happy hour prices.

With a good selection of Mexican special cocktails and Magheritas, it is not surprising to see that business is booming even on a Tuesday night.

Red Snapper Burritos ($25) made a stunning entrance like a curvy oblong-shaped parcel, only to reveal a luscious interior of fish, borraco beans, Mexican rice and strands of Mozzarella-cheddar melting mid-way. This could be a potentially great dish if the snapper was not too dry.

Puerco en Chile Verde ($14) sounded exotic but it striked a nostalgic chord even if you had not experience any Mexican life before. There isn't so much firepower in this spicy pork stew. But being thick and warm, it goes ideally with the toasted tortillas or simply a direct fast track into your mouth.

How does having some tequila in your seafood sounds? The Prawn Brochette ($35) is a skewer of roughly 5-6 lime marinated prawns with smoky tequila glaze, served with grilled vegetables on a stick. It has a heady aroma, though the glaze was short of the wild character of liquor. Nonetheless, the Tequila glaze was an instant hit with the 1/2 Chicken ($28) as the toasty caramelized taste emerged from the skin which retained the moisture of the meat.

The standout dish was the Shredded Steak Chimchangas ($25), a golden crispy flour tortilla that is deep-fried to perfection such that it kept the juicy strands of beef warm and comfortable while displaying resilience any sogginess. Drenched in generous amount of sour cream and guacamole, this giant plate of meaty "Popiah" roll is messy but speaks right to your soul.

I don't fancy banana desserts but I may have to take back my statement on the Banana Chimichangas ($14) here. Just like the earlier savoury chimichanga, the filling is substituted with bananas, deep fried till the shell turned into a crunchy fritter. Wallop a huge scoop of fragrant and buttery avocado ice cream and you'll get something that is ten times better than any chocolate lava cake or any hot-cold dessert.

There is also theSauteed Kahlua-glazed Bananas ($14) for those who are less keen on deep-fried food. This ain't no flouncy haute style ala minute flambé bananas but a rustic tropical dessert that sits on a rich and decadent sauce. Other selections include a gluten-free Ancho Chile Chocolate Cake ($14) and Churros ($12) but the former two banana desserts are more satisfying for the bucks and calories.

Spice-wise, the dishes are tuned to a temperate palette, yet there were moments during the feast when I thought I was eating Indian briyani. No wonder they say that Indian and Mexican cuisine are actually quite similar! In fact, I was told that about 50% of the customers are Indians.

Well, there are three different kinds of authentic Mexican hot sauces aplenty of the table for you to adjust the heat to your preference. Both indoors and outdoors seating are non-air-conditioned but I highly recommend the indoors seating if you want to enjoy the food heartily away from any outdoor smoking.

Cafe Iguana

30 Merchant Road, #01-03 Riverside Point, Singapore 058282

Mon - Thurs 4pm-12am

Fri & Eve of PH 4pm - 3am

Saturday 12pm-3am

Sunday 12pm - 12am

Make your online reservations with hungrygowhere

http://www.cafeiguana.com/

Facebook --> https://www.facebook.com/CafeIguanaSg

We thought we went to the wrong place as we could not spot any signboard that says 881 XO Fish Head Bee Hoon. Instead we saw XO crab bee hoon. Nonetheless, we did a double check with the menu and unit number. Yes, this is the correct eatery located besides the Original Gui Ling Gao Shop diagonally opposite Boon Tong Kee Chicken Rice.

A hot 36 degrees late Sunday afternoon see more empty tables than customers but it means quick service. A super quick one. Our sambal potato leaves ($8) arrived in less than 6-8 min after ordering. A dark plate of green that looked potentially "young" (not those old and chewy) turned out only mildly spiced.

Next up the Signature XO fish head bee Hoon ($10 for small/ $18 for medium/ forgot the price for large) which did not seem to arouse any hungry appetite. The milky broth was light, I meant very light, thus those with an inclination towards heavy seasoning will not bat an eyelid on this. But I think the charm of this unassuming plain dish is that the more you eat, the more you enjoy it.

Strangely, I noticed the liquor fragrance emerging gradually and I found myself slurping up spoonfuls after another, something which I rarely do. My family agreed that it might not be as tasty as Hong Kong Street Zhen Ji but this was still a pretty good bowl especially with the fresh fish head. I can imagine how delicious it would be if the peppery kick was stronger.

Maybe because I hadn't had Char Kway Teow for ages. The Moonlight Horfun ($5.50), which I changed last minute from San Lao Horfun, were more robust than the fish head bee hoon and not overly sweet nor salty. Not outstanding but a decent plate to go with their minced Chilli sauce.

I had expected the least from the deep fried hei zor but it turned out to be the star dish that night. Filled with generous amount of chunky chestnuts and prawn bits, the golden rolls were crisp without any trace of grease. But the rolls seemed to be quite a poor conductor of heat as the innards remained piping hot even towards the end of the meal, so do be warned in case of a scalded tongue.

881 XO Fish Head Bee Hoon

412 Balestier Road

Singapore 329805

Tel: 62545768

Crown Bakery & Cafe: Every Crumb, Every Sip, Soul Good

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Cheese Garden Tokyo : Japanese Cheese Heaven

Rive Gauche Singapore : The Royal Guanaja

Fumon-an 普門庵 : Kyoto Cafe with a Hundred Blessings

Ramenplay : All-New Japanese Shabu Experience

Pierre Marcolini : Pierre Herme of the Chocolate World

Win Win Snacks: 100% Halal and Vegetarian

Nakano-ya なかの家 Osaka: Family-friendly Izakaya Restaurant

Rookery Singapore : Comfort Food and Skillet Desserts

Celebrate SG50 @ Artisan Boulangerie Co: WIN $250 vouchers and EXCLUSIVE invite to launch party!

Malebranche 京都マールブランシュ : My Favourite Omiyage Shop in Kyoto

Gobuylah : Shop Online for Food and More!

Basilico @ Regent Singapore: Flavours of Northern and Southern Italy

La Patissierie des Reve : Snow White's "Poisonous" Apple

Lime Restaurant at PARKROYAL on Pickering : Celebrate SG50 with LOBSTERFEST

Shiseido Parlour Tokyo (Since 1902): Not Make-up Products but SWEETS and PARFAITS

Garden Picks SG : Tasty Soy Crisps and Gourmet Nuts

Cafe Iguana: Authentic Mexican Grills & Magheritas

881 XO Fish Head Bee Hoon