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

Avid bakers will know that SCS butter is one of the premium brand of butter that produces tasty goodies. I have experimented with different brands of butter but somehow SCS tends to yield better final products especially for cookies.
Rich Creamy Taste of SCS butter makes excellent crumbly cookies
Do you know that SCS, or what I always call the Star brand (due to the logo), has been established since 1905? All SCS products are manufactured in Australia and the good thing is that they are HALAL certified:) This explains why they are a popular choice for making Hari Raya goodies.
In fact, this No.1 trusted butter brand has also launched other successful range of products such as the SCS spreadable butter and SCS cheese slices in four great flavours--Original/Reduced Fat/Smokey BBQ and Black Pepper!!

Simple & delicious butter cake made with quality SCS butter

This Ramadan and Hari Raya, Muslims in Singapore have even more reasons to choose SCS butter when preparing their meals for breaking fast and the thanksgiving feast marking the end of the fasting month.

***SCS BUTTER PROMOTION!!! ***
From now till 15th August, simply buy 4 blocks of SCS Salted 250g or Unsalted 225g and submit a copy of receipt together with the contest form found at all participating stores!

Lucky winners will stand to win 10 top prizes of Kitchen Aid mixers (worth $988 each) and 1,000 three-piece non-stick pan sets with two covers ($79)!!!

Another good news--2 blocks of butter are going at a promotional price of $8.45!! So hurry down and stock up your SCS butter now! (just don't hoard the supplies:P)

** Special thanks to Cassaundra and SCS for the Hari Raya hamper

Since late last year, Japanese dessert cafes have mushroomed in Singapore and one of which is Nana's Green tea. Also known as the “Japanese Starbucks” and voted as the No.1 Japanese cafe brand among matcha lovers, Nana is extremely popular amongst the younger generation of tea drinkers.

Some people may confused matcha with green tea--the former is powdered green tea but the latter served commonly in Japanese restaurants is simply ocha or sencha.

As a matcha speciality shop, what could be better than a cup of Uji Premium Matcha ($7.50)? The quarter-filled bowl of frothy matcha is pricey but the bitter aftertaste qualifies the tag. After all, all the green tea used here are imported from Kyoto.

For those whose tastebuds are attuned to the over-sweetened Starbucks latte or mass-produced green tea milk, the Matcha Latte ($7) would not be your cuppa of drink. But I liked this brew as it did not go crazy with sugar. It was slightly bitter and milky, with a dark green suspension of foam sitting above the liquid.

From the chilled drinks selection, the Matcha Slushy Shiratama ($9-above pic) is a matcha slushy topped with matcha ice cream and mochi. It might be good to allow the ice crystals to thaw before enjoying the "slurry" texture or your taste buds may be too numbed to taste anything. Alternatively, go straight for the Matcha Shiratama Float ($9) which is similar but more of a milkshake than a frozen drink.

Corn kernels and broccoli that gave an extra sweetness to the dish

Like any other cafe, Nana green tea also serves savoury food such as sushi rolls, rice bowls and udons. The Salmon Cream Sauce Udon ($14.80) came with firm chewy udon swimming in a pool of soupy cream. I always wished there were more sauce for carbonara-style pasta but not this time as the amount was more than sufficient. Rest assure that the richness of the cream will not overwhelm, as it does not cling and coat the udon.

The best dish of the day was none other than their specialty matcha desserts--Parfaits. Like many others, I am often guilty of comparing Japanese food in Singapore to those in Japan. But the huge parfaits here were pure decadence, and admittedly better than Kyo Hayashi.

Matcha Gateaux Chocolate Parfait $13.80

Starting from a brownie-like green tea cake that looked like this cake from Patisserie La Vie Douce, the red bean paste and delicate whipped cream, I conquered happily into matcha and vanilla ice cream, colliding occasionally with crunchy cornflakes. Stranded in sweetness, there was no end so to speak, until I reached the bottom of kanten jelly with matcha syrup. Every ingredient was fresh, especially the chewy kanten jelly that was unlike factory-made lego blocks.

Given the rarity of Houjicha desserts, why not try the Houjicha Parfait $13.80 if you had ordered the matcha drinks? Similar to the previous parfait but drenched in houjicha syrup and topped with houjicha chocolate gateaux, this dark brown dessert might be less eye-catching but equally stellar. I personally prefer this as theroasted nutty flavors intensified with every spoonful.

Overall, Nana's Green Tea excels in what it specializes; and that is green tea drinks and desserts. Nana's Uji Premium Matcha has an adult taste suitable for those who wish to sip an authentic pot of bitter brew. And for those who can't resist having sweets to end their meal, the giant Parfaits here cannot be missed:) Check out the ongoing set lunch promotion shown above or visit their fb page for the latest deals!

Plaza Singapura, 68 Orchard Road #03-80/82
Singapore 238839
www.nanaha.com
Tel: 66844312
nanasgreentea@singnet.com.sg

*Special thanks to Cecilia and Nana's Green Tea for the invite

After lunch at Pita Pan, I hopped over to DB Bistro, where I had visited three times previously, for their revamped menu. This place has always been one of my favourite dessert spots in Singapore and it still is :)

If you are thinking that the desserts here are over-priced or belong to the atas petite sized kinds that are gone in less than 3 big mouthfuls, then you might be interested to pop by here to have a look.



Out from the menu is the old Apricot Vanilla Souffle. The new angmoh pastry chef Benjamin Siwek has gone local to come up with this "Royale" Durian Soufflé ($15). This is by far, a soufflé with the most character. The fluffy mixture seems insubstantial as one digs a spoon in but the flavour fills up the mouth just like HD surround sound system echoing in every space.

The queen fruit, mangosteen, was turned into a sorbet to accompany the durian but I was too busy with the soufflé.


The peculiar thing is that the chocolate dessert here did not make a show. The Milk Chocolate Mousse with Peanut Brittle and Banana Ice Cream($15)did not have multiple textures even though it sounds crunchy. The base sat a rather dry brownie-like cake layer which did not help to score points. 

Another Southeast Asian inspired dessert was the Jackfruit Verrine ($15) which caused everyone's face to cringe with an extremely sour Lime Sherbet. But once you mixed it with the Coconut Tapioca and Palm Sugar, it all went down sweetly.

This was another satisfying experience and I am looking forward to the new items for the next season! And last but not least, I am grateful for the complimentary treat of db's (or aka da Bomb!!) Madeleines, which are still as light as those on my previous visit. They might be rustic bakes but once you try these, it will be difficult to find a better one!

DB Bistro Moderne Singapore


2 Bayfront Avenue, The Shoppes at Marina Bay, Singapore 018972


www.dbbistro.com/singapore/


Tel:6688 8525

Wish to have a relaxing beach experience like Bali and Phuket but without taking the plane? C Side @ Sentosa is now opened with 5 beachfront venues offering its own distinct ambience, entertainment and F&B offerings!

Not every outlet is new. Take for example the biggest outlet, Coastes, has been around for 7 years. But now it is spruced up with brand NEW design and a NEW open concept kitchen! Plus a NEW REVISED MENU!

Good for:

-Food, food and food

-If you are looking for a beautiful exotic location for your wedding, birthday parties and company functions, Coastes is a highly popular option.

Mon - Thu: 9:00 am - 11:00 pm

Fri - Sat: 9:00 am - 1:00 am

Sun: 9:00 am - 11:00 pm

https://www.facebook.com/Coastes

Bikini Bar

For those who want to enjoy games of pool table while downing ice cold beers, head to Bikini Bar—the first bar in Singapore that has tied up with Indonesian pilsner brand Bintang.

Good for:

-Rock on to the music as the bar’s resident DJ spins the latest tunes every weekend from 2pm.

-All day screening of football, rugby, tennis tournaments

-Crazy beer promotions every last Saturday of the month!

https://www.facebook.com/BikiniBar.Singapore

Sand Bar

Casual, no-shoes required standing bar serving chilled beers and refreshing cocktails.

Good for:

-Thirst-quenchers after spending hours under hot sun

-Live music fans (different bands will be playing!)

https://www.facebook.com/SandbarSingapore

Flame: A brand new outlet and Singapore’s only beach rotisserie

Good for: famished beach goers hankering for BBQ on the go! (roast chicken, kebabs, pizzas, burgers……)

Mon-Thu: 2pm-11pm

Fri: 2pm-1am

Sat: 11am-1am

Sun: 11am-11pm

Photo: C Side

MAKAN2 : New Beach-style Hawker Stalls

Good for: those who wish to satisfy cravings of laksa, chicken rice and many other local delights.

Mon-Sun: 11am-9pm

C-Side

50 Siloso Beach Walk #01-06, Singapore 099000

Come on down to C Side to experience our local beach culture with mesmerizing scenery and diverse entertainment selection! With this amazing beach getaway, no flights is necessary :)

How to get there:

By Sentosa Express Train: Alight at Beachfront Station and walk about 5 minutes (following the direction signs)

By Car/Taxi: $2/entry + Beach Carpark $1/entry (cheaper after 5pm)

https://www.facebook.com/CSideSingapore?fref=ts

*Special thanks to Sera for the invite

**** ****

Some snapshots of food from the private media party (may not represent food from actual menu) :

dairycream is now on facebook, instagram or twitter ! Add me for the latest updates. =D

The family celebrated Father's Day or perhaps Grandfather's Day without our usual Teochew fare but at a zichar stall very famous for its Bee Hoon. Of course, it's not the long-queue Sembawang Bee Hoon but the Chao Da Bee Hoon(Burnt Vermicelli).

Though we ordered the largest at $18, I felt it was not sufficient for 6 people as claimed. No wonder the boy who took my order said the large portion is not big and he could easily finish up the entire thing by himself. Despite arriving early, the noodles took ages to be served but it was worth the wait.

Golden brown crusty surface with moist beehoon hidden beneath.

With crispy bits of pork lard on top, the plate was gone within seconds. I did not have enough of it, and peeped over to look at nearby tables to check out the portions. It seemed that one could get more by ordering 3 small size at $6 each rather than 1 large one at $18.

The Stir Bak Choy, 奶白菜 ($10) with crispy whole dried shrimps was not a boring at all. The greens were not loaded with MSG, though it was not very healthy with that golden pork lard that I happily mistook as dried shrimps several times. Not a bad mistake I guess.

But with only 5-6 deep battered prawns at $20, skip this mediocre and overpriced Salad Cream Prawns to save your wallet a hole.

Another dish which we would not order again is the Thai Pig Trotters ($22). We could not figure what exactly was very Thai about this except maybe the sauce, which was just plain sweet and nothing else. The meat was tender but the crackling was not as super crunchy as Simpang Bedok's version.

But the Thai Hot and Sour soup or put it simply Tom Yam soup ($7) was very shiok! (perhaps better than many Thai restaurants). But the use of coconut milk and curry powder inside the soup did not find resonate with Old Ma, who still prefers the one at Seafood International. Well, try it and be your own judge.

The Seafood Beancurd ($14) is napped in a sauce of light brown hue, topped with fish slices, sweet green peas and cuttlefish. The egg tofu encrusted in a brown case was more colorful than plain silky tofu.

The Salt-steamed chicken ($12) was very much loved by the elderly. Marinated with chicken wine and steamed with ginger, strips of black fungus and wolfberries, the chicken pieces were not exactly smooth but penetrated with flavours. Not sure if the plate was brimming with collagen or chicken oil, but it must be some good chicken essence.

Look out for this sign and you won't be lost

In short, the food here does not come cheap to me, but some dishes are indeed worth coming back again. Parking is an extreme hassle and avoid coming here on empty stomachs as waiting time might stretch a little. Best dish of the day? Definitely the Chao Da Bee Hoon:)

Yong Kee Seafood Restaurant

43 Jalan Besar, Singapore 208804

5pm-3am

Close Every First Wed of the Month

Are you looking forward to the upcoming mooncake festival? My first mooncake this year is not the usual lotus paste mooncake but is theTau Sar Piah Mooncake from Thye Moh Chan 泰茂栈, a 老字号 (classic icon) that has been making traditionalTeochew flaky Tau Sar Piah since 1943.

Though this is the first time I am trying Thye Moh Guan's Tau Sar Piah since it became a part of Breadtalk Group, they are still as delicious and no wonder it has been so popular over the years =D There are a total offive flavours, in addition to thetraditional teochew mooncake.

The classic versions are of course their sweet and savoury piah. The mung bean filling which was made from scratch is so aromatic and smooth. I was surprised to find salted egg yolks in both flavours!

Another interesting flavour is theDouble Delight: red bean paste and a sticky winter melon filling with melon seeds & dried orange peel. The white sesame seeds added a nice crunch to this mild-savoury piah that reminded me oflao po bing(wife's biscuit).

But my favourite was theSpicy Pork Floss (aka Yuan Yang 鸳鸯)! Paired together with the savoury mung bean and salted egg yolk,this novel invention is also highly suitable for those who can't take spicy food because the spice level has been balanced out by thetau sar.

I am a Teochew but this is my first time having thisTraditional Teochew Mooncake.Made withwhite sesame, dried kumquat, five-spice powder, this has a light citrusy taste with quite firm, chewy texture due to the maltose. Not everyone may like this old school sweet so perhaps it's an acquired taste.

Nonetheless, the tau sar piah is available in regular size all-year round at their outlets and in various flavours such as cranberry, etc (the mooncakes are medium size) It's time for me to make a trip down and stock up supplies at home!

Price List:
-Teochew mooncake
Sweet*/Salty*/Yuan Yang/Double Delight (Medium 4pcs/box) $24.80
-Durian Tau Sar Piah (Medium 4pcs/box) $35.20
-Sweet*/Salty*/Yuan Yang (Large 1 pc/box) $22.80
-Traditional Teochew Mooncake (Large 1pc/box) $18.00

*with single yolk

Thye Moh Chan 泰茂栈:

Chinatown Point
133 New Bridge Rd #01-45
Tel: 6604 8858

Parkway Parade
80 Marine Parade Rd #B1-85-87
Tel 6344 8885

Corporate Sales Enquiries:
6854 9732 (Tel) 6282 6116 (Fax)
corporatesales @breadtalk.com
http://thyemohchan.com/

Pancakes for breakfast has been a long thing of the past. Now, we can not only have it anytime of the day, but create our own! Established since 2009 in America, Slappy Cakes have finally arrived here after successive outlets at Hawaii, Tokyo and Manila.

This is the third restaurant unveiled by Tung Lok Group at the Grandstand, after its successful launch of Tung Lok Xihe Peking Duck and Modern Asian Diner (MAD)

Here, you do not DIY but MYO, meaning Make-Your-Own pancakes using built-in griddles at the table with chosen tubes of batter. The non-stick griddle suggests that no oil is required at all! So here is how it works at Slappy:

Step 1: pick your batter-- Buttermilk/Whole Grain/Chocolate/Zucchini/Peanut Butter ($8 each)

Step 2: Pick some fixings

On the opening night, we tried the crispy bacon, blueberries, chocolate chip, butter and banana. Other choices include: Assorted berries/ Sea Coconut/ Granola/Almonds/ Hazelnuts/ blue cheese/Brie/cheddar/bacon/ham/chopped scallions.

Prices of sweet fixings start from $1.50 while savoury ones start from $2

Lavender Fizzy Drink
Step 3: the toppings ($1.50-$3)
We had the 100% maple syrup and lemon curd. But there are many more interesting flavours such as coconut peanut butter, Greek yoghurt and lavender honey.

So time for fun! I started squeezing chocolate batter and whole grain batter on the heated griddle. One thing great about Slappy Pancakes is that you can do anything outrageous with your pancakes. Instead of usual round pancakes, I made a Spongebob (if you can tell...haha:D)

And I loved my pancakes crispy instead of round and fluffy. So I spent a longer time cooking the batter and flattening it like roti prata (see the dark brown "spongebob" on the right).

But if you are aspiring to be a professional pancake master, then the classic round pancakes (left) would impress anyone!

My friend who did an amazing job with her Chocolate Chips Banana Pancakes (she's a great fan of bananas) and Maple Bacon Pancakes. We initially thought that the selling point of Slappy Cakes is the fun of MYO but it is particular about the flavours as well. Our pancakes taste delicious, which means that the recipe of the pre-mixed batter must be good.

Our top 3 favourite batter were Wholegrain, Peanut Butter and Chocolate.

Waiting patiently for our Nth number of pancake to be cooked......

As much as I like to recommend some delicious combination, I think it is better for you to try and make your favourite flavour. One tip: the chocolate batter is quite sweet on its own so it can do without much adornments.

And with the pleasant buttery aroma of pancakes, rest assure that you won't smell like you just walked out from a barbecue house after the meal!

Slappy Cakes
The Grandstand
200 Turf Club Road (Inside MAD)
#01-20/21
Singapore 287994

10am-10.30pm
Tel: 6465 1814

Check out theirfacebook page for latest updates!

*Special thanks to Christabel for the invite

When I was just a little girl, the signature mudpies from nydc were a true indulgence and reserved for only special occasions with special friends. But the NYDC today is no longer the same as before......

The Cucumber Chiller: A blend of Japanese cucumber, orange juice and lemonade

While sticking to its strong core in desserts, NYDC has become bigger and better. A new revamped menu offering over 30 dessert items, 20 hot food items, four kids’ meals and 40 beverages, has been rolled out gradually across all its outlets since last month.

To allow everyone to enjoy desserts, NYDC introduces "Small Plates" and "Big Plates" which are ideal for sharing. An example of "small plate" is the Lolli Pork Ribs ($9.80) which are 4 mini Spanish baked ribs in cocoa sauce and chocolate soil. Haven't had a savoury chocolate dish after the chocolate duck experience at Pietrasantra. The unsweetened chocolate adds richness and depth to this dish, which is definitely better than the real lollipops.

Unusual tangy wings with vegetables sticks in blue cheese dip

Besides the ribs, one can be addicted to their Hookin' Brooklyn Chicks ($8.80 for 6pcs) because its spicy-sourish marinade is unlike the sweet sticky Buffalo wings. The sauce makes my face cringe a little but it lures me back for more.

Regulars at NYDC can rest assure that some signatures dish are still on the menu. If your mouth is big enough, pop one of the Mushroom munchies ($7.80) -button mushroom, ham, garlic mayo and mozzarella-into your mouth while they are still hot. The full-bodied juices simply burst out without a lot of "munching" work.

Do you know the game of Simon Says? It has inspired the name of this dish called "Simple Salmon Says Toss it " --smoked salmon with cream cheese balls, tomatoes and croutons ($13.80). But I don't have to wait till salmon says before I toss everything into my mouth.

From the BIG Plates, the Double Beef Booster ($14.80) is the one to go for to boost your iron intake. Juicy corned beef, beef pastrami,melted cheese and sauerkraut are sandwiched between toasted rye bread.

Piggy Wiggly Burger ($15.80) is constructed with strands of pulled pork coated in BBQ sauce. This was quite delicious except that I wish that there could be more coleslaw. Like the beef burger, this is also served with a mesclun salad in Russian dressing.

While Sloppy Joe ($14.80) looks as messy as it sounds, it was my favourite burger that day. With ingredients like minced beef stew on beans, mozzarella, lettuce, it was easy to chow through the burger and less likely to encounter any tough parts like the beef pastrami earlier.

And here comes the moment most people(at least for me) who visit NYDC are waiting for......DESSERTS!!! Well, we can't miss their signature mudpies like the Cookie Monster($11.80) which is not too difficult to wrestle with. I love the bottom layer (Mocha Almond Fudge Ice Cream) more than the top layer (Double Chocolate Chip ice cream) even though they are meant to be eaten together with the Oreo cookie base. The bitter coffee accents help to balance off the sweetness.

Their individual mousse cakes is a new category of dessert menu. Tarts and Nuts(sea salt caramel choc tart) was sold out that day so we settled for Blue me away ($6.80) a rich creamy cheesecake with a frozen blueberry swirl. This was quite normal so it did not blow me away.

Instead, I was drawn to this Choco's Bull Eye ($7.80). Sink your fork through the white chocolate mascarpone cheese and break through the chocolate ball in the centre to release the espresso sauce. Although this is not the first restaurant to launch this kind of cake, I'm pretty sure that it is the only place in Singapore where you can enjoy mousse cake with a liquid chocolate truffle.

Another new category is the plated desserts. "I Scream Burger" is definitely something that screams "Try Me!". Not an average ice cream bread, the undersides of the brioche bun are toasted. Hence, being crunchy yet fluffy, it is perfect for mopping three scoops of ice cream.

If you have only space for one dessert, go for the Peanut Butter Crunch Time($6.80). A rather outrageous combination of hot crunchy peanut butter bread pudding and chilled vanilla ice cream I would say. The peanut butter sandwich is toasted before baking in a custard bath, so there was an extra crunch and buttery aroma. This was so delicious that I nearly devour the whole thing by myself.

As the motto of NYDC goes "Celebrate Life Everyday", it is a place for anyone to drop by to take a break from stressful lifestyle or linger with friends/families over simple good meals. Average price points have been lowered and it is pretty affordable to dine in here especially when you are sharing the food. With so much good food yet to be tried, I guess I no longer have to wait till special occasions to come here!

Wish to try the new dessert menu?
Head down to the MINI POP-UP CAFE (btw Ion Orchard and Ngee Ann City) this weekend 12pm-6pm and sample the new mousse cakes for free!

Promotions!!
Enjoy 50% Off Big Plates with any dessert and drink order (Valid till 6 Aug 2013)

For more updates, check out their facebook page here!

NYDC Outlets:

Bugis Junction, #02-47/48	T 6333 3161
Sun - Thurs & PH	11.30am to 10pm
Fri, Sat & Eve of PH	11.30am to 10.30pm

Holland Village, 30 Lorong Mambong	T 6469 2998
Sun - Thurs & PH	11.30am to 10.30pm
Fri, Sat & Eve of PH	11.30am to 11pm

Wheelock Place, #02-19	T 6736 3253
Sun - Thurs & PH	11.30am to 10.30pm
Fri, Sat & Eve of PH	11.30am to 11pm

**Special thanks to Denise, Whee Min and Executive Chef Rick Lek for the gracious hosting

One of the most well known Bak Chor mee in town is Tai Hwa Bak Chor Mee in Crawford Lane. It started from Hill Street in 1932, moved to Marina Square in 1986 and finally Crawford Lane in 2005.I have not been to Tai Hwa for at least 6 years so it's time return since I had not blog about it yet.

According to Teochew Ah Pa, the price has gone up with inflation. Now the smallest bowl is $5 and we ordered 3 bowls of dry BCM, 2 Mee Kia and 1 Mee Pok. The queue is of course, very long as always.

Alas, the much-awaited BCM came up and yes, it was the same old taste that we've had previously. It does not hold back on vinegar and seasonings, and thus give a satisfying kick which lures you back for more.

No pork lard but crispy pieces of flatfish still works for us. My family love our BCM the spicy way but their plain version is equally competent. You can self service to more vinegar if you like.

That said, we noted a problem this time round. Too much sodium in the wanton dumplings and also noodles. I did not remember the food being so heavily seasoned the last time (or my memory must be failing......) But it could also be this distinctive taste or重口味 that keeps the business going so well after many years.

Indeed, we got thirsty hours after the meal. But well, once-in-a-blue-moon bowl of comforting and satisfying Bak Chor Mee won't hurt too much.

Hill Street Tai Hwa Eating House
Block 466 Crawford Lane #01-12 Singapore 190465 (Nearest to Lavender MRT)
http://www.taihwa.com.sg/

I never knew there is so much about a cow. As part of my job, I had the rare opportunity of going behind the scenes to peek at the process of Wagyu Beef cutting at Pan Pacific, which will be serving special Omi Wagyu menus, available from 12 to 31 August 2013 at their signature restaurants – Edge, Hai Tien Lo and Keyaki.

You might have heard about Kobe beef or Matsusaka beef….but Omi Beef? Derived from an excellent lineage of Wagyu cattle and bred in Daikichi Ranch of Shiga Perfecture, Omi beef ranks as ONE of the TOP 3 WAGYU BEEF IN JAPAN.

Fine Marbling of the Ribeye

Prized for their fine marbling and high fat content, Omi cows are excellent for any dish, roasted, BBQ, sashimi, shabu shabu.

So back to the kitchen scene. Don’t worry. There are neither bloody scenes nor unpleasant stench. The environment was clean and sanitised, with tempeartures kept low.

This was totally different from my zoo camp experience when I was Primary five. Back then, it was an entire raw horse carcass.

Contrary to popular beliefs, Wagyu cows DO NOT necessarily drink sake, listen to classical music or consume any specially formulated crops daily.

What they eat: a mixture of corn and barley but the amount is customised according to the size of the cow. Body Massage? Yes, but it does not sound comfortable as the massage brush must be tough against thick cow skins.

He’s the man who really deserved a huge round of applause and respect for cutting the 400kg worth of beef NON-STOP for 4 hours. Takagani-san is also the 4^th-generation owner of distributor company Daichi Shoten. Although he makes the beef cutting looks as simple as cutting tofu, I think it must have taken A LOT of strength to slice it.

Takagani san slices the beef in a JAPANESE-STYLE. I haven’t fully grasp the essence of this but he repeatedly mentions about cutting along the veins/muscles.

Here is a preview of the dishes served at the various restaurants.

We started with Wagyu Aburi Sushi, a simple yet ridiculously delicious Japanese Iwate vinegared rice topped with perfectly seared beef from the ribeye. Forget about adding shoyu or wasabi, the pinch of rock salt works magic.

If you can take sashimi, then you should not miss the Wagyu Sashimi, slices of tender chuck roll meat beautifully arranged like a rosé. Without the odd smell that one could meet in tartare dishes or even raw seafood, this is simply beef at its freshest and sweetest level.

Heighten your gastronomic experience by pairing the wagyu with Suiryu Junmai Sake(睡龍純米酒). As the name suggests, this is truly a potent sleeping dragon.

These dishes will be featured in the Omi Wagyu Kaiseki set (3 different menus to choose from) at Keyaki, an authentic Japanese renowned for traditional cuisine and teppanyaki.
Other highlights include: Wagyu Teppanyaki, Steamed Wagyu Beef on Rice, Wagyu Sukiyaki and Korean-style Beef Tartare. All are created by Executive Chef Hiroshi Ishii.

Omi Wagyu Kaiseki Sets from $150++ per person. A la carte dishes from $45++.

At Hai Tien Lo, Executive Chef Lai Tong Ping takes on unusual beef cuts such as the tendon, calf and thigh and turns them delicious Chinese dishes like this Steamed Diced Wagyu Beef Tendon Balls with Pearl Rice and Truffle. The glutinous rice is stir fried with truffle oil before being steamed and pressed into a rice ball.
Paired with Red X (blend) from USA.

Other noteworthy dishes include the flavourful Braised Wagyu Beef Calf with Pan-fried Yeast Rice in Fermented Bean Curd Sauce, and the Braised Wagyu Beef Thigh with Preserved Vegetables in Spicy Bean Paste Sauce.

Omi Wagyu a la carte dishes from $40++.

Last but not least, buffet lovers will be delighted to know that Omi Wagyu will be added to the already extensive buffet spread at EDGE. This Slow-roasted Wagyu Rump with Red Wine Sauce will be available at the Western carving station. Cooked at low temperature for 1 full hour, the pinkish beef oozes juices as you cut through it.

Other highly anticipated local and western dishes include Stir-fried Wagyu Top Round with Ginger and Spring Onion and the BBQ Wagyu Shoulder.

Dessert: A Refreshing Lime Sorbet with Honeydew

Buffet Dinner (featuring Omi Wagyu dishes) will be available on Friday, Saturday and Sunday evening only. From $88++ per person and includes coffee, tea and a local beverage.

All Omi Wagyu menus will be available at Keyaki, Hai Tien Lo and Edge from 12 to 31 August 2013.

For reservations/enquiries, please call (65) 6826 8240 or email celebrate.sin@panpacific.com.

Pan Pacific Singapore
7 Raffles Boulevard, Marina Square
Singapore 039595

****************************
Verdict: It was a stunning meal featuring the best flavours of Omi beef. Everything was excellent, especially the Wagyu Aburi Sushi. Surprisingly, Omi beef was not overwhelmingly rich or fatty as compared to Kobe beef. It is not easy to find Omi beef in Singapore and even if one flies to Japan, one is not guaranteed the chance to savour this prized beef. Hence, this is truly a meal worth indulging in:)

*Special thanks to Ms Nathalyn for the gracious hosting

Another reason besides going to Tai Hwa Kopi Tiam for Bak Chor Mee was to try the famous Western Food from Happy Chef. They serve a wide range of Hainanese-style Western food which has been drawing crowds from all over Singapore. It made TV appearances in shows such as Meat & Greed Episode 5.

One of their popular items is the Chicken Kiev--deep fried chicken rolled with cheese and ham. At $9, I found the price steep initially but the portion was HUGE. The amount of gooey cheese right at the centre was very generous, and thus stealing the limelight from the leading actor, Mr Chicken.

There was no doubts about the crispy chicken coating, but the cheese solidified very quickly and turned into a chewy rubber that dislodged from the chicken. The taste emerged neither from the chicken nor the cheese, but the HAM. Better eat while it is still hot.

Nothing unique about the homemade mushroom sauce, as raved about in the video.

Perhaps we should have ordered the Fish & Chips instead of Chicken Schnitzel $6. Despite the visible black pepper flecks, the chicken itself was bland and nearly tasteless. Did not help much by the salty chilli sauce.

Though the entire cutlet was flawlessly fried, some parts of the chicken skin was uncoated evenly and became very soft & greasy . We wished we had KFC as we slogged through the characterless meat.

I can't be sure whether standards have dropped since it's my first try. (The owners who made TV appearance were not there) Furthermore, I have only tried 2 out of the 30 dishes here. Food not exceptional but the Chicken Kiev is still the better out of the two.

And I just realised there is an AMK outlet which is nearer to my area. Hope that the chefs over there are happier.

Happy Chef Western Food (Crawford Lane)
Blk 466 Crawford Lane
#01-12 Tai Hwa Eating House
Tel: 6398 0773
Opening Hours: Daily 11am to 10.30pm

Happy Chef Western Food (Ang Mo Kio)
Blk 554 Ang Mo Kio Ave 10
Street 5, #01-2040
Tel: 6458 2546
Opening Hours: Daily 11am to 10pm

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A revisit this time to Nick Vina had paid off because they have added new cakes and they tasted better than those on my 1st visit.

The Lemon Pistachio Mousse $6 consists of pistachio mousseline, pistachio jaconde (a type of sponge), lemon mousseline on digestive short crust. I like this lemon-pistachio combination because the flavors are subtle and the tartness is just right. Perfect to go with the crumbly not sweet base.

Millefeuille $6 tastes good overall but the puff pastry layers lack the crunch. But the tinge of saltiness helps to cut the thick icing sugary glaze.

I seldom take note of a weight of a cake but this Apricot Praline $6 is exceptionally heavy . But I am not complaining because the components blend very well. The fruity apricot jam sat between hazelnut dacquoise base and 70% chocolate mousse, with chunks of hazelnuts and thin praline feuilettine to provide that sought-after crunch.

Another heavy-weight pastry is this gorgeous strawberry matcha tart $6. Do not expect matcha mousse or custard as the green tea is mixed into the baked filling of the tart as matcha almond fragipane (sth like pound cake). Base was very sweet but the fruity strawberry mousse was a nice contrast.

doesn't it look like a monkey butt?

What's the best thing about the pastries here??the uber-crunchy pastry shell. However, recently walked past the place again and many items have been changed. I see new faces like carrot cake, new york cheese cake, chocolate banana..... but these are too mainstream.

I seriously hope they can avoid this route and produce uniquely Nick Vina pastries again.

Nick Vina Artisan Bakery
12 Gopeng Street, Icon Village, #01-54/55 Singapore 078877.
Tel: 6224 7848.
http://nickvina.com/pastries/ (eh....not very updated though)

For previous visit, click here!

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For most traditional Chinese, the name "Tan Hock Seng" needs no further introduction. Situated at Telok Ayer St for more than 70 years, it has been widely known for its Hokkien pastries, amongst which some are already near "extinct" in Singapore.

Lao Po Bing (Top row) and Beh Teh Sor (Bottom)

Their signature items are the Beh Teh Sor 马蹄酥 ($2.50/5pcs) aka horseshoe pastry that are made fresh daily. Was confused when I saw Pong Piah 碰饼 & Beh Teh Sor lying side by side as I usually thought they were the same thing.

In fact I was not wrong. Uncle says they have the same filling but the difference is that Pong Piah has a soft skin while "Beh Teh Sor" has a crispy skin.

But I got confused even more. Isn't pong piah usually very crispy? Nevertheless, I still go for the crispy "pong piah" (beh teh sor).

Cross Section of Beh Teh Sor (Bottom)

If I treat it like a pong piah, this one is average. Why? Because the maltose was not in a semi-liquid form at room temperature, unlike the pong piah sold at a nearby wet market. Reheating this Beh Teh Sor does improve the texture a little but overall still clumpy. 
Similarly, I did not recognize the 老婆饼($3 for 4) here because it looks different from the usual Hong Kong Style ones (maybe because this is Hokkien-style?) I am not a Wife's biscuit guru like my Old Ma, who felt that the filling is not chewy or gelatinous enough.
Unexpectedly, the Pepper Biscuits 胡椒饼（$3/5pcs) emerged as the darkhorse due to its uniquely sweet-salty flavour with Chinese five-spice aftertaste. The white sesame seeds ingrained on the pastry skin make it extra crunchy.
Other items recommended by friends are Salty Tau Sar Piah 咸豆沙饼($2.50/5) and the Ang Ku Kueh Bean Paste and Peanuts (80 cents each). The skin of the Ang Ku Kueh was slightly too thick.

But the Tau Sar Piah was better. Each ping-pong ball sized tau sar piah had nice golden brown sheen and very fragrant.3 Little Pigs 猪仔饼

On my most recent visit, I saw my favourite primary school snack--猪仔饼 (Piglet Biscuit)!! I quickly grab the "hard kosong" packet (10 pcs for $2.50) as these are not too sweet and I can enjoy the biscuit fully. They have it also in "soft kosong" and also "soft with lotus paste".

Too many things which shall be reserved for next visit!

Look out for this pink signboard (walkable distance from Tanjong Pagar MRT, Chinatown MRT & Raffles Place MRT)

For more reports, read here and here


Tan Hock Seng Cake Shop 陳褔成饼家

86 Telok Ayer Street #01-01 (Round the corner of Far East Square/China Square Central)

8am-8pm (Mon-Sat)

8am-3pm(Sun)

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Opened by Ministry of Food, Dolce Tokyo is not to be confused with the shop with the same name in Shibuya Japan. Like its Italian-Japanese fusion name "Dolce Tokyo", this cafe is an intriguing mix of Japanese and Western sensibilities.

For instance, Dolce Tokyo does different takes on the classic egg ben. But when it comes to smoked salmon vs unagi, it would be unagi anytime. I could not be any more excited to dig into this decadent Unagi Egg Benedict ($20).

The teriyaki-style grilled unagi came in substantial portion to match the cheese, poached egg and tangy hollandaise sauce on toasted bread. If you are one who always go for the usual egg ben, why not give this a try? Seems to be only available here :)

From the Japanese style selection, Dolce Tokyo offers hearty dishes such as curry omu rice, shrimp toji, unagi fried rice and many more. We settled for the Pork Belly Curry Toji Set $17 , which includes Fried Rice, Miso Soup and a choice of skewer.

The Pork Belly Curry Toji came bubbling non-stop with rich cubes of soft, simmered pork belly, which are tasty and satisfying, if not as mouthwatering tender as they should be.

Besides the usual onions, carrots and potatoes, Dolce Tokyo upped the ante by using cherry tomatoes and wolfberries (goji) to sweeten the curry.

But luckily, the light-brown roux did not wander off into the sweet track and went very well with the fried rice, which was cleverly elevated in taste by the use of Japanese short grains.

Despite having pork belly as the main, we had no qualms with even more pork belly when it was slathered in the familiar sweet sauce as a skewer dish.

Now for the sweet fix. Served in a bird cage, the signature Matcha Black Sesame Cake ($11.50) is a welcome change to the usual matcha-red bean duo. The matcha flavour does not hit one instantly, but creeps in gradually behind the sweet black sesame paste.

Pair your desserts with a strong brew of sencha
When it comes to desserts/pastries, Japan produces excellent ones but it is unlikely that one can find a dessert bento there. So the dessert bento at Dolce Tokyo version is quite rare and fits the fickle-minded.

Dessert Bento ($19) from top clockwise: Abekawa with Green Tea Gelato, Gyuuhi (soft chewy candies)and Cake of the day, Panna Cotta with Mixed Berries, Sesame Shiratama with Kanten Jelly.

What's more, diners can choose selected items for their dessert bento. It was very fun to jump from one compartment to the other and back, exploring different textures and flavours. Everything was not too sweet but the abekawa (rice mochi) was over-toasted and resembled asteroid rocks.

The ganache of the Homemade Chocolate Gateau Cake ($13.50) above was smooth and rich but the overall taste was rather flat. Naturally, we became attracted to the Homemade Yuzu Cake ($11.50) shown below. With a lovely sugary crust and fluffy sponge, the sweetness of honey did not steal the bright zesty flavours of the citron fruit.

Desserts are front and center here, but there are plenty of other delicious options, much of which devoted to the Japanese "soul food" that you can find at a 洋食屋 (Japanese-style western house).

Personally, I thought the savoury dishes were more memorable than the sweets. Unagi, curry....hmmm, what nostalgic taste! Prices are not eminently affordable but no one will say “no” if you want to treat yourself to a dessert or two.

Dolce Tokyo
313 Somerset #03-23

Singapore 238895

Tel: 6836 5612

Fb: www.facebook.com/DolceTokyoSG

11:30am – 10:30pm (Sun-Thurs)
11:30am – 11pm (Fri-Sat, Eve PH)

*Special thanks to Daniel Ang from danielfooddiary and Dolce Tokyo for the invite and hosting

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I must confessed that I was grubby when I had to queue at 5.30pm sharp when the restaurant officially opens for dinner.

People had been queuing before the door opens. The no-reservation policy can be a frustration for people who travel far to this park for the food. If I had not lived nearby, I would skip my 45-min wait and head nearby for roti prata.

So here's our dinner:
The Chilli con Carne ($8) was a simple appetizer of corn chips served with a stew of grass-fed beef chuck meat and beans. Served with sour cream and homemade green chimichurri, the blend of spices is weak and won't set your tongue ablaze.
Main courses range from mediocre to good. The Smoked Pork Belly ($15) was the first to be delivered to our tables. On a bed of smooth mash potato, mango sauce and cherry tomatoes, the orange block of meat is like a body-builder with a gentle soul. With a right ratio of fats to meat, it neither overwhelms with grease nor engage the teeth in a laborious sawing job.On the other hand, the Pan Fried Salmon $15 seemed like reinventing the wheel with a different protein. Old friends like the mash potato (replaced the unavailable risotto) and the green chimichurri (from the Chilli Con Carne appetizer) met again to greet the salmon.Yet, another fish was terrific. The Crispy Fish Burger $12 was constructed with a perfectly deep-fried golden monkfish served on a bright, tart remoulade sauce. Fish varies daily so you may get Dory, or Hake.
It was a courteous gesture of the staff to inform us about the tough texture of the monkfish to us during order even though the fish did not turn out that way. Fries were excellent too--crunchy with intense potato flavour.
We tried nearly everything on the dessert menu: Churros ($9) did not excite with any cinnamon aroma. The amount of sugar coating could have decreased, unlike those described in earlier online reviews. But the chocolate sauce was served cold, resulting in a rather glumpy, odd taste. Though the Belgian waffles ($8) are not the crunchiest ones but at least, it had a sturdy structure with some slight browned edges and fluffy interior. Thankfully, the hazelnut ice cream came in a generous scoop to pair with the unsweetened dough.
The Panna Cotta $6.50 is so slippery that it becomes a skill to deliver substantial amount into the mouth. Very milky but too sweet. My threshold for chocolate was put to the test by the chocolate pot $8 (see top pic). It would be mission impossible to wipe off the extremely dense bittersweet ganache without the spicy cashew praline crumbles.
The food here are normal western food which can be found outside a park so patience is the key if one really wants to dine in here.
But next time if I return for brunch, I would be dressed in my sports attire and go jogging to kill the time. (table availability is notified to you via an automated phone call) Food service is quite fast and the staff were not grubby at all; they wear a nice smile.
GRUB
510, Ang Mo Kio Ave 1 (Bishan Park 1)
Singapore 569983
http://grub.com.sg/

Tue - Fri: 5:30 pm - 10:30 pm

Sat - Sun: 9:00 am - 2:30 pm, 5:30 pm - 10:30 pm

For more restaurant-in-the-park post, read Wild Oats @ Punggol Park

It's that time of the day again. Lethargic, listless......stomachs growl especially enthusiastically around noon and evening. But I have discovered a new delicious place in the CBD area, thanks to fellow foodie friend,Si Han, who introduced me to the Lawn.

Unlike the Biopolis outlet, one orders the salad just like how you order your Dimsum on a piece of paper.

After payment, receive this buzzer and wait patiently for the food. I actually prefer this style as one does not have to wait for people queuing in front to think and pick their own toppings and dressings.

The basic salad base option comes with 5 toppings and 1 dressing at $9.90. But don't forget to tick the boxes of "grilled items". The wide gamut of chicken, beef and seafood--prepared with expertise--suggests that there is absolutely no lack of protein.

BUT....STOP, is it all meat? NOPE! Vegetarians can enjoy grilled asparagus, eggplant and mushrooms too!

At the Lawn, dressings are the king. From gooey Maple Peanut Butter to Manly Mango, the dressings are potions that make salads come alive. Think of prawn paste in a plate of rojak.

New concoctions are (bottom row from left): Beachy Peachy (peach puree with white wine vinegar),  Balsamic with Olive Oil (more for the angmoh tastebuds) and Wafu (one that sounds deceivingly Japanese but tastes richer probably by a factor of 10 with mayonaise added).One of the intriguing sauces was the orangey Me So Spicy sauce that reeked of Tom Yum.  For my customized salad, I picked the butter-seared Pacific dory which came in a huge slab piled on a vibrant mix of celery, olives, Beetroot, corn and crunchy granola. The giant salad bowls which were as big as claypot rice, left me in awe and I'm convinced it can easily feed any voracious eater.

For my dressing, I chose the Wasahoney, a green mixture of wasabi, honey and mayonnaise that looked like kaya, since I love spicy stuff. It threw me off the hooks as I was not expecting the wasabi to be so piquant that it choked my nostrils.  A good sign that quality ingredients are used.

Carbo-lovers eat well here too. The olive rice, cooked according to the Teochew recipe of the owner's grandmother, is a tastier substitute for white rice that you can indulge with new grilled items like tender Cajun-style/Teriyaki chicken or even the garlicky Mixed Mushrooms. For soup lovers, consider the soup shot ($2) or soup bowl ($4). We did not have to dive deep before finding loads of black mushroom bits in the velvety soup.

Toppings for your salad/rice: Ben's Beef Rub

Toppings for your salad/rice: Grilled Mixed Mushroom

Oriental Style Tasty Olive Rice

One need not be an expert to forecast which combination looks well as it will always turn out more beautiful than what you imagined. Here's a healthy salad pot with boiled eggs, Beetroot, olives, cherry tomatoes, grilled prawns sprinkled with Parmesan Cheese.

Cafe hoppers may recognise this familiar cuppa of coffee. Yes, owner Jonathan, also a coffee guru and lover, is smittened with Smitten's coffee that he has decided to fetch the coffee drinks here from the Smitten Coffee & Tea Bar.

By mixing and matching your favourite toppings and dressings, I'm sure one can never be bored of the food here. A meal at this outlet may cost more than a basic salad meal elsewhere, especially if you are famished. This is not because you are in the heart of CBD area, but because you are eating remarkably well.

Shenton Outlet:
8 Shenton Way, #B1-11, AXA Tower
Mon-Fri 10.30am-9pm
Close on Weekends
www.thelawn.com.sg


Biopolis Outlet
31 Biopolis Way, Nanos #01-07, Singapore 138669
For more awesome reviews:
http://fundamentally-flawed.blogspot.sg/2013/02/the-lawn.html

Special thanks to Si Han and friendly owner Jonathan for the invitation!

If a shop calls itself authentic, then it must really have the good stuff to earn that name. And this Vietnamese hawker stall at Ghim Moh is a good example of cheap, delicious and authentic cuisine.

Honestly, I seldom try Vietnamnese cuisine (the last one being Madam Saigon from Millenia Walk). But after hearing a tip-off from someone who has tried plenty of Vietnam food overseas, there must be something worth checking out.

A Must Try dish is Bun thit nuong ($4.50), a colorful medley of soft bee hoon crowned with grilled pork, fried spring rolls, cucumber and pickled carrots, chilli, mint leaf and toasted peanuts. I thought it looked dry but it wasn't.

Once you tossed everything evenly, every bite is full of sweet and sour juices that is superbly appetizing and refreshing for a hot afternoon. The char siew pork could be more thinly sliced as it was slightly dry and not fully marinated. But that few pieces of pork would not refrain one from enjoying the bowl.

For something hot, go for the Pho Bo- a slurpy piquant bowl of beef rice noodles ($4.50). This does not win points for complexity, but its simple ingredients--lean beef meat, mint leaf, corianders and a good beef stock bring out the flavours. Plus, it was not salty and so we emptied the bowl CLEAN.

Mango and Seafood Salad ($4.50) might sound and look a lot like the Thai Papaya salad. But no, this packs a much bigger punch and does not require a lot of teeth work to digest the dominantly raw greens as in Thai Salad.

Here, the mango are freshly grated into thin slices, then mixed with carrots and green papaya. The sweet-sour sauce tasted similar Bun thit nuong but this is so moreish that one goes for more helpings.

We were too full for the Spring Rolls ($2.50 for 2pcs), which is made of same components as Bun thit nuong. If you have limited stomach space, it is better to opt for the Bun thit nuong.

All the food were prepared by the lady owner is a friendly Vietnamnese, who can speak in Chinese and English.

And every dish was excellent, from the noodles right down to the condiments. The light, non-greasy carbohydrates did not leave us feeling overstuff or thirsty. 

With such delicious, authentic and cheap Vietnam cuisine, I hope this stall can stay after Ghim Moh closed for renovation next year.

Vietnamese：Authentic Vietnamese Cuisine

01-32 Ghim Moh Market

Open: 8am to 8pm daily

(Near to Holland Village/Buona Vista MRT)


With 9 open-kitchen concepts each specializing in a specific
cuisine such as Western Grill, Japanese, etc, Mezza9 is an exciting theatre
capturing chefs in "live" action. Unlike its sister buffet restaurant
Straits Kitchen, Mezza9 focuses on ala carte dishes on weekdays and offers a
relaxing champagne brunch on Sundays.

Beyond the transparent glasses of intense heat and battle with the pots and pans, the dining area exudes an air of contemporary Zen in which guests enjoy a merry chat over wines while waiting for their food.

The meal began with a complimentary bread with the perfect S-shape curve.  Served with a tomato relish instead of butter, it has such a fluffy interior that one can take an afternoon nap on it.

Limited-time promotion menu always sound like an attractive deal and this month's specials features unique Thai Street Food prepared by resident Thai Chef Sittichok Panchum.

The best way to try everything is of course, to go for the Tasting Platter ($45). Nonetheless, each component is available at ala carte and suitable for those who do not take certain kind of meat/seafood.

These dishes certainly looked like what you remembered of Thai cuisine, but with a whimsical twist. An example would be the Moo Yang-a dish of char grilled pork belly served on satay sticks on a bed of slightly undercooked Thai jasmine rice.

While the pork juices and the honey herb marinade drooled onto the grains and made the dish a little oily, I put our reservations aside and dig in deep. The dish was so flavourful that I would be happy with just a bowl of that same fragrant rice and pork belly.

But there are other interesting offerings such as Sei Kua, an indigenous fusion of Thai curries and western sausages. Instead of meat, glutinous rice takes the driver's seat in the sausage casing. It is drenched with a dry thick red curry with pork that was competently sweet.

The Baby Octopus was slightly chewy and rubbery, but its chilli sauces are unapologetically strong. The tongue starts burning from the chilli padi the more I chew into it but luckily, there were some cabbage slices to provide temporary heat relief.

Meanwhile, there is also familiar classics like the traditional crispy thai fishcake. This is safe for those who are not adapted to chilli, as it has been masked by a transparent sweet thai dressing with sprinkles of peanuts.

But nothing could beat the large and succulent spencer gulf prawns that have been lightly breaded and deep fried. The coconut could not be detected but it was so fresh that we had no problems demolishing them.

Don't forget to spoon the speckles of garlic, green and red chilli padi on the prawn before putting everything into the mouth. These potent spices warm the belly in seconds.

Just like the prawns which were Sustainable Seafood Movement, the Fish of the Day (price subjected to vary) features any fish that are caught on that day. We had the Drum fish, which has a moist and not-too-flaky texture. Dusted with black specks of olives and tomatoes, the al-dente penne pasta are a comfortable match to the fish.

By then, we were pretty stuffed but marched off bravely to conquer the dessert platter. We were usually loyal fans of milky chocolate ice cream rather than sour apricot or raspberry sherbet. But it is the red and yellow granite balls that added sparkle to the rich caramel molten chocolate cake.

The icy sensation melts into tart juices that brings everything alive, including the banana crepe with that is super crispy but rather hollow on the inside. 

Meanwhile, though the sourishness of the baked figs on puff pastry made one's face pucker unknowingly, it was nice balance to the sweet vanilla Creme custard sauce.

Whether it's main courses or desserts, Mezze9 delivers. And even though it is a 5-star restaurant, its set lunches are reasonably priced at $29 for 2 course and $39 for 3 course from Monday-Saturday. What's even more attractive for me is the flexibility to choose starter-main/main-dessert.

With a week left to the end of Thai Street Food Promotion, there is still time for you to try out these tantalizing delights. But even if you missed this round, there is always something new each month.

With that in mind, I have plenty of solid good reasons to come back again.

Mezza9 at Grand Hyatt

Lunch: 12:00 pm to 3:00 pm, daily

Dinner: 6:00 pm to 11:00 pm, daily
Sunday

Brunch: 11:30 am to 3:00 pm, last pour at 2:45 pm

*Special thanks to Sandee for the invite and great hospitality.

Instead of the usual mooncakes this mid-autumn, would you like to gaze at the moon with some mooncake chocolate? With some vouchers at hand, I decided to splurge on GODIVA's Mid-autumn Festival 2013 Limited Edition collection. Otherwise, I would have to wait till I strike lottery or wait for payday before I could get my hands on these royal Belgium treats.

I am not sure of last year's theme but Godiva is really adventurous at playing with fruits. With every chocolate bearing its unique fruity personality, savouring each piece of the petite creations is like meeting a new lover. The Pépite Mooncake Chocolates (Pépite meaning nuggets), is a series of 3 different flavoured chocolate pralines.

For milk chocolate fans, the Apricot-Peach Crunchy is a stone fruit blend of chocolate with Ghana milk cocoa powder, Turkish hazelnut and Louisiana walnut.

If you pursue the dark side, the 64% cacao Peru dark chocolate delivers an irresistible crunch with caramel hazelnut, soybeans in Hawaiian almond paste for the Mango-Passion Fruit Crunchy.

Unsurprisingly, the innocent looking white chocolatepacks the sweetest combination of pomegranate chocolate ganache and crispy strawberry crunch.

But everything was too small and not satisfying as the BIG ONE. It costs a whopping of $25 for just ONE SLAB! There are two versions; milk chocolate (which had ran out of stock) and the other was the dark chocolate.

The wild combination of redcurrant/orange ganache did not clash with the base of white chocolate, apple and pear. Who would have tried to squeeze FOUR FRUITS into a CHOCOLATE? But this was mind-blowingly good; and I could not fathom why it tasted like PEANUT BUTTER.

As much as I liked to rave about everything at GODIVA, the Rare Cheesecake Truffle Bar $9 was nowhere near a cheesecake and certainly not a rare one. Better to indulge in a real cheesecake than this.

Sometimes, I do think that there are cheaper alternatives whose taste is no less inferior than Godiva. But there are occasions when its quality is truly a notch above the rest. And that ’s the point when you feel like the king of the world.

Godiva Singapore
Outlets:
Suntec City
Raffles City Shopping Centre
Takashimaya Basement 2
http://www.godiva.com.sg/seasonal/mid-autumn-collection-2013/en/collection.html

Stylishly nested in a turquoise-topped acrylic gift box, Grand Hyatt’s artisanal mooncake treasures—created by its gourmet pastry chefs—continue to delight the palates of discerning gourmands and food lovers this Mid-autumn.

Green Tea with Sake Truffle

New additions to the snowskin flavours this year’s collection are; Green Tea with Sake Truffle, Yam with Coconut Truffle and the decadent White Lotus with XO Truffle. The Yam reminded me of Filipino desserts that use purple yam and coconut milk, but it was pleasantly light and not cloyingly sweet. While the green tea is not the true bitter brew, its creamy smooth sake ganache did leave me mooning for some real sake.

But for those who prefer stronger alcoholic booze and raise the toast with the White Lotus with XO Truffle (pic below). The Champagne Truffle and Lychee Martini Truffle are not too bad either. As I savoured the fruity Lychee Martini that was inspired by its same-named signature cocktail at its MARTINI BAR, I wondered if the chefs will create their a mooncake with its another popular drink—Tiramisu Martini?

One of my favourite was the earthy mooncake—Black Sesame Yuzu Truffle which has been added an extra touch of royalty by the sprinkle of gold dust. It refreshes not only the eyes but also the tastebuds with a lovely sourish zing.

With my love for saltish desserts, it was difficult to pick between Caramel Sea Salt Truffle and Custard with Salted Egg (sounds like a complicated triangular love affair). But the Custard with Salted Egg eventually won me over because it was just like having the delicious Hong Kong dimsum sweet treat without the oily mess.

Custard with Salted Egg, Yam with Coconut Truffle

Overall, these snowskin mooncakes ($62/8pcs) are not too saccharine sweet and the new additions that play with oriental flavours are innovative but yet not too far-fetched. Besides its snowskin mooncakes, there are also enduring traditional mooncakes such as Red Lotus Single Yolk with Roasted Melon Seed, White Lotus Double Yolk with Roasted Melon Seed, White Lotus with Roasted Melon Seed and Sesame Lotus Single Yolk with Bamboo Ash.

And if you are those who like to have endless rounds of mahjong/ a game of chess with family and friends, the Mahjong Pralines or Chinese Chess Pralines are good gift ideas this Mid-Autumn.

Just make sure you put the right thing into your mouth.

Grand Hyatt Singapore Mooncakes 2013

Retail Booth at Entrance of Grand Hyatt Hotel or the shop @ Mezza 9

Other outlets:

Takashimaya Square, B2: Now-19 Sept

Vivocity Level 1 Now-19 Sept

Chevron House Change Alley 2 Sept-20 Sept

Click here for mooncake ordering form

Special thanks to Grand Hyatt Singapore for the mooncake

Celebrate Hari Raya with SCS Butter!

Nana's Green Tea : Modernizing Tea Drinking Culture

DB Bistro Moderne : Back for Desserts!

C Side at Sentosa Siloso Beach

Yong Kee Seafood : Go for Chao Da Bee Hoon!!

Thye Moh Chan: Traditional Teochew Mooncake

Slappy Cakes : Pancakes that Slap Me Awake!

NYDC: Celebrate Life Everyday

Tai Hwa Bak Chor Mee

Pan Pacific Singapore: Seasonal Omi Wagyu Promotional Menu

Happy Chef Western Food

Nick Vina Artisan Bakery

Tan Hock Seng Cake Shop

Dolce Tokyo: More than Just Sweets

Grub Singapore (Bishan Park)

The Lawn: Chic Garden of Greens & Meat

Vietnamese Authentic Vietnamese Cuisine

Mezza9 at Grand Hyatt : Thai Street Food

GODIVA Singapore: Mid-Autumn Festival 2013

Grand Hyatt Singapore Mooncakes 2013