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Food & Beverage
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1=SGD 0.0587
Situated at United Square, one can locate Fiesta Brasilia hidden at the corner on the basement level beside Brauhaus Restaurant & Pub and McDonalds.
Started by one of co-founders of Brazil Churrascaria along Sixth Avenue and his partner, what sets this restaurant apart from the rest of the Brazilian meat buffet outlets is their casual setting and festive atmosphere, although a nice private dining area is also available.
Dinner was kick-started by the Cheese Bread, which was something different and interesting – it had a nice cheesy flavour accompanied by a lovely chewy texture. Only drawback was that it was served cold – perhaps so that one can enjoy the cheesy taste better.
HFB found the Pumpkin Soup to be mild-flavoured, and also thought it was strange it inclined towards saltiness rather than sweet-flavoured, but he truly enjoyed the accompanied Garlic Bread which he thought was crustily delicious.
HFB then proceed for some salads, and cooked items that also included pasta that one can be ordered off the pasta bar. Voiced your pasta and sauce selection to the chef behind the counter and it will be served right to your table once it is prepared.
While the Cream Sauce Pasta was nothing memorable, the Tomato-based version came al dente and the sauce was surprisingly not too bad amidst the lacked of ingredients.
The first item off from the Passadors, or meat-wielding waiters in Portuguese, was the Snow Fish. The snow fish has a nice firm texture and HFB readily indulged in the nicely charred exterior. However, one had to be careful while eating it as it contains bones within.
The Roast Chicken was a joy to behold – the meat was succulent and the crispy layer of skin was something to die for – this is a MUST TRY!
The Tenderloin wrapped with Bacon though could be better executed – the meat was slightly tough – similar to my experience with Vibe.
The Roast Lamb though was something out of the ordinary with a hint of peppermint flavour, although one may find it slightly gamy.
HFB was pretty impressed by the Rump Steak; known to shrivelled when roasted or grilled, it was surprisingly juicy despite it’s lacked of fats.
A few tiny shaves of Honey Roasted Ham revealed a nicely roasted exterior and a sweet tasty bite – something comfy from everyone’s favourite ham.
The Baby Beef, which HFB assumed it to be from a baby calf, was just as brilliant – it was scrumptiously moist and tender and HFB would definitely have more of it if it weren’t for the fact that there was still the Topside Beef Steak to go.
Medium rare was the way the topside beef was prepared and the requested thinly sliced beef was deftly carve from the skewer. It was truly a nice piece of meat to savour and HFB definitely didn’t regret one bit to save some space in his tummy for it.
There were a couple of meats to go but one surely could not leave this place without having the Mövenpick Ice Cream and Cheese Platter served at the dessert corner.
And if you are above 18, do also give the Caipirinha, Brazil’s national aperitif a try! Made with Cachaça, Sugar and Lime – have a few sip and enjoy a festive mood with the passadors who will not hesitate to swap their skewers for some percussion instruments and a douse of samba music.
Fiesta Brasilia is definitely the place for a fun, loud and crazy night out with your peers!
You can view all the photos here.
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Thanks to a dear friend, I got a chance to enjoy their lunch buffet recently. According to her, the variety of dishes has become lesser as compared to before they renovated and moved up the place. Not sure how long ago was that thou.
When I was there, the crowd were mostly the senior citizens who've retired and has lots of time (and money) to spend. There were also families and taitai look-alike there. If not for the lunch meeting, I would probably never have a chance to dine at such a place.
The food though variety is not plentiful, but the spread was good enough for lunch. And the most important thing is that its fresh and taste very well.
My favorite from that day was the Thai Seafood Curry, Fresh Salmon Sashimi, couple of the appertisers and the hazelnut chocolate cake from the desserts bar.
And the highlight at Rose Veranda is the huge variety of tea available free-flow(!!!) for customers. I spent 15minutes going through and deciding which to try. If I had the time, I would have ordered like few options (one after another) to try more varieties.
Rose Veranda is a great place to spend the afternoon with friends over good quality tea and great food. The setting is very comfortable and they've got very comfy sofa seats too.
If you're planning to give it a try, don't forget to call for reservations! Even if its on a weekday!
Next to find chance to try The Line!
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Its one of those rare days where you'll find me in a KTV room. But after that night with the crazy bunch, I think I'll be visiting these cosy rooms pretty often! They made KTV so fun and enjoyable! It's the best session I've had in years!
Like all KTV places, there'll be the standard fruit platters and tidbits which you're "forced" to pay for. And imo, the tidbits is to make our throat feel uncomfortable so that we will order more drinks to smoothen it so we can sing more songs/ better. But of course, you can choose not to those these tidbits and let it lao hong (gets soften) over the 4 hours in the air con room.
The collection of songs was great and about 85% of those we selected were of original mtv. The sound system was very good too. Except for one of the mic in our room which couldn't be turned off. The room was just nice for 9 of us, and the sofas were clean and comfortable too.
One thing I learned about singing at KTV rooms is never to go late! If you book the room at 10pm, be there on time. Their clock starts counting from 10pm instead of 10.30pm where we finally got settled in the room. So instead of the full 4 hours of singing time, we sang for only 3.5 hours.
I'm so looking forward to our next session together! Let's try their other outlets too!
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Thanks to the food hunters! We managed to have our Christmas dinner at this hidden place. I think I've heard about it before but never really thought of trying it. But no regret after I tried it.
When we arrived, the place was empty with only one table filled. But as the night comes, the place gets very packed with hungry families and friends.
The choice of food is pretty decent, and they're fresh. Agree that the beef was fantastic! We should have ordered more of it! Love the mini custard bao which needs exactly 2mins in the boiling steamboat to cook/ heat it.
Their choice of cooked food though little, but they are of good quality too imo. Love the lemongrass chicken, fried chicken wing, sotong you tiao and cucumbers!
The service staff were helpful too. When the table couldn't put that huge number of plates we ordered, they helped us "throw" all the food into our steamboats too.
And do you know who owns this place? Its Terrence Cao the TCS actor.
Nice place for gatherings and hungry souls.
*No photos caused everyone was hungry and too lazy to take out our cameras! LOL!
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For this years Christmas Eve celebration, i managed to go out with a couple of friends who has been asking forever to have an outing. And i'm glad i went for it. First of all, thanks to all the people who came that night, it was great fun and lets do it again soon.
So it was that this restaurant was decided upon for the gathering. I was skeptical at first but these were quickly dispelled when i had my first bite. The restaurant itself was located right next to Tao's to the left. There's another steamboat place on the right called Ju Ju Steamboat restaurant so make sure you don't get confused.
The meal we had was the buffet menu at 27 .
The selection is decent to say the least, there's the usual cooked food menu and the non cooked food menu and a variety of soup bases to choose. Our choice were the winter melon and the herbal chicken soup base. Both were pretty good but the winter melon tasted much better. The herbal chicken soup was rather bland tasting.
The selection of items included the usual prawns, chicken, beef, pork, eggs and veg.
The beef is of paticular mention since it tastes really fresh and good. If not for the buzzing flies, the beef was something to really eat much off.
The interesting items were the char siew pau, custard buns and the har gao(shrimp dumplings), which required you to boil them before eating. The pork dumplings were interesting as its the first time i had BBQ pork dumplings that need to be boiled. Even more surprising is that it actually tastes pretty good. Along with the custurd bun and the shrimp dumplings as well.
The chili cockles are worth a mention too. Spicy and sweet. One can easily eat this whole bowl straight off.
Overall, i'd say the meal was rather good in general. Service can be slow when the crowd sets in and the plates can really pile up quite quickly. However, the quantity of items served and the hit items make up for it.
And when good company is around, food just tastes better.
Cheers and happy new year people.
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Experiences can be a funny thing. It changes your outlook on life and brings different priorities to light which you might never have noticed otherwise.
For this year end, the teambuilding event my boss decided upon is one which is pretty interesting, a place to learn to cook and after that, eat as well. Whats not to like?
Palate sensations is an interesting concept cooking school which has some big name chefs doing the teaching and guiding processes.
Our chef for the day is Ms Lynette Foo who does the teaching for Western/Australian cuisine. And our meal consists of our own, handmade pasta, and choclate souffle (aka molten chocolate cake)
The entire experience of making the dough involved everything right from the mixing of the dough to the choice of pasta to make. Suffice to say, it was interesting from start to end.
The chocolate souffle was most interesting to me since i love desserts and eat this every chance i get. To my horror, it was so easy to do and uses reasonably cheap ingredients that i'm just shocked how much i'm charged for it outside. Easily 8 to 9 times more then what its worth.
The coordinator or chef is amiable and facilitating. The food we made were reasonably tasty and good. And the environment is very condusive and comfortable.
The one night course and 3 course meal took 4 hours and cost upwards of $68 per head for 7 people. Interesting? Yes!
Expensive? Very much so. Fun? Yes! Try again? Let me do a rain check on my wallet before i answer that. Well, no. Its too expensive and out of the way to do again for me but its an experience everyone should try once at least.
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Christmas is just around the corner and i was fortunate enough to be invited for a food tasting session at Jia Wei restaurant for their Christmas set menu. Jia wei, literally means a taste from home and is championed by acclaimed chef Lee Tuck Seng, who has forty years of culinary experience under his belt and is no stranger to multiple culinary awards. Special thanks to Keane and Grand Mecure for this wonderful experience.
The interior is a portrait of soft lighting and simple chinese furniture with thankfully rounded tables and surprisingly comfortable chairs. Minimalistic but comfortable, the rounded tables make conversation easy and brings people together much better then the normal rectangular ones found elsewhere. To me, thats a plus.
Roasted Walnut with sesame - This is worth a mention because its made in house, is very fragrant, crispy and pleasing to eat.
The dim sum appetiser reminded me of similar offerings in taste paradise and the hai tien lo trio albeit of a totally different category. The siew mai is rather big and came with a suitably decadent decor of gold foil. It doesn't add to the taste but it sure is nice to look at. The pork taste is rather strong in this but otherwise, it was a nice and regular offering. The second item is a prawn and scallop dumpling which is generally well received by all at the table. I found the crunchy prawn sweet and fresh while the scallop complimented and enhanced the taste further. Definitely something to try. Next up is the prawn and mango roll which had too much mango for my liking since it covered the taste of the prawn and finally, the last item is the deep fried prawn dumpling. Bascially, its good but rather oily. Not a bad start and this gave me high hopes on the restaurants dim sum lunch offers.
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Christmas is just around the corner and i was fortunate enough to be invited for a food tasting session at Jia Wei restaurant for their Christmas set menu. Jia wei, literally means a taste from home and is championed by acclaimed chef Lee Tuck Seng, who has forty years of culinary experience under his belt and is no stranger to multiple culinary awards. Special thanks to Keane and Grand Mecure for this wonderful experience.
The interior is a portrait of soft lighting and simple chinese furniture with thankfully rounded tables and surprisingly comfortable chairs. Minimalistic but comfortable, the rounded tables make conversation easy and brings people together much better then the normal rectangular ones found elsewhere. To me, thats a plus.
Roasted Walnut with sesame - This is worth a mention because its made in house, is very fragrant, crispy and pleasing to eat.
The dim sum appetiser reminded me of similar offerings in taste paradise and the hai tien lo trio albeit of a totally different category. The siew mai is rather big and came with a suitably decadent decor of gold foil. It doesn't add to the taste but it sure is nice to look at. The pork taste is rather strong in this but otherwise, it was a nice and regular offering. The second item is a prawn and scallop dumpling which is generally well received by all at the table. I found the crunchy prawn sweet and fresh while the scallop complimented and enhanced the taste further. Definitely something to try. Next up is the prawn and mango roll which had too much mango for my liking since it covered the taste of the prawn and finally, the last item is the deep fried prawn dumpling. Bascially, its good but rather oily. Not a bad start and this gave me high hopes on the restaurants dim sum lunch offers.
Turkey Ham Salad with fresh fruit and wasabi mayonaise - Being a christmas set dinner, our course began proper with a turkey ham salad. The meat itself was rather dry but is nicely counteracted by the tasteful wasabi mayonnaise and the sweet fruits it came with.Rather surprising was how well the entire concoction complimented each ingredient used for a pleasing and appetising effect.
Jia Wei Superior Sharks Fin - Slowly becoming a norm and a trend, the sharks fin is served in a hot stone pot to help keep the broth warm. Definitely one of the better items that day, the sharks fin is generous in big pieces and comes complete with crab roe, beansprouts and crab meat. The broth is thick and more starchy then regular sharks fin. In fact, it was good enough to have without pepper nor vinegar, this is a gauge of how good the sharks fin is . Our host also shared that executives nearby will come for the sharks fin for lunch and leave. So yeah, it was pretty good.
Pan Fried Fillet of Pork Spare Rib with Special Sauce - My friends had this so i only had the luxury of a short taste, to be honest, it was way too sweet for my liking and the special sauce tasted just like honey to me. Not bad, but not something i'd order enthusiastically.
Grilled Special Rack of Lamb with Chinese Wine - I wasn't given much of a choice since the menu was decided for me but i ain't complaining. Compared to the pork, i find this done pretty darn well. Medium rare and done with perfection, with a nice hint of chinese wine in the sauce. The meat was tender without the overwhelming lamb taste. In other words, this was a clear winner of a choice for the set menu.
Braised Bai Ling Mushroom with Broccoli - Finally, something lighter to wash the palate. The broccoli is crunchy and tasty while the mushrooms took a lesser stage while still maintaining a nice soft and spongy presence. I liked the generous quantities of dried scallop within but it was quite salty as a whole.
Homemade Noodles with Prawn and Conpoy - The final main dish for the day, the homemade noodles were soft and springy but failed to absorb much of the sauce. The prawn, though huge, was hit or miss in terms of quality since it was not springy nor sweet on one side but salvaged on the other half. Overall, this was the one dish that didn't impress.
Chilled Lemon Jelly with Lime Sorbet - Personally, i liked this dessert quite a bit. Even though the lime sorbet is terribly sour, it came with dried fruits and enough lemon jelly to compliment the overall taste.Simply have the entire combination altogether and you'll have a more pleasant experience. I especially like the way it cleans the palate after such a heavy meal.
In terms of costs, this meal would set you back by $98 per head.
All in all, the meal was pleasant and our host, Keane filled us in quite abit on the history of the hotel. The food is above average on some and average on others but the overall experience is a good one. If you're looking for a place to spend Christmas away from the crowds, in a nice quiet Chinese setting with loved ones, this is not a bad place to visit. Do note the steep prices however.
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Situated along a stretch of bungalows and shophouses rests an Australian themed restaurant designed to ensnare young buckaroos like myself who are hopelessly in love with the country and food while endlessly hoping to get the same fare in Singapore. Mad Jacks is part of a chain of restaurants under the same name which have been around for a couple of years. The question one begs to answer is normal. Does it do justice to the country and food it supposedly represents? Answers in a short while.
The interior is simple with a serving counter not unlike fast food chains while the tables and chairs are simple wooden decors. Walls are simple and drab with interesting signs filled with humor.The are no service charges which explains the lack of service i guess, gst is still a must however.
Coke and mushroom soup - Coke is well....coke so there's nothing much i can add on about that. The mushroom soup is pretty terrible really. No doubt there are mushroom bits inside but the cream and soup is so salty, it makes the sea taste bland. I'm exaggerating of course, but truly, the soup is not something anyone can finish easily.
Fish and Chips ($11.90) - My gf had the fish and chips and well, i'd say it was more or less hawker standard with a thick batter, sub par fish and generally oily exterior. Nowhere near the sweetness, freshness and crispiness of the actual offerings in Australia.
Blue Mountain Beef Burger ($9.90) - On the menu, it was billed as one of the biggest burgers in this side of town. Well, to be honest, i can think of quite a few burgers bigger then this, take for example Aston's I Eat Superburger which is a little more expensive, but a hell of a lot more tasty. The fries are worse then Burger King's while the 3 patties that make up the burger seriously needs a new recipe. Reason being, the beef is practically indisguishable, it could be chicken or lamb for all i know. The meat is soggy and overly mashed and lacked any taste whatsoever. The bottom line? Never order this again.
The final bill turned up at $23.30. A little too much for a fare less then ordinary.
To be fair, its not a terrible place. The food is in dire need of some help and new recipes however. I honestly don't see how else this can bring back repeat customers without a new recipe. On the flipside, i never tried their desserts, which looked great but looks can be deceiving. Sad to say, i won't be back to try it until i know the food has improved. Australian food is leaps and bounds better then this, so be sure not to judge this as what you'll get down under. Its a world of difference.
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People who are close to HFB knows that he is not a big fan of foodcourts. However Tenya – the first tempura bar in a Singapore food court is set to dispel this negative mindset of HFB. Think Yong Tau Foo, where the freshest of seafood and vegetables are laid out for your choice on the counter to be “tempura-ed”.
Paired with steaming Japanese rice and their special sauce that complements the crisp of the tempura batter, lovers of Japanese cuisine will be delighted to know that they can now enjoy restaurants’ standard tempura at a food court prices (vegetable items are going @ $0.60 per pc, seafood items are going @ $1.80 per pc and Japanese rice is $1.00 per serving).
To cater to the working crowd, the management team has also came up with a few set meals for one’s perusal – consisting of two seafood items and three vegetables ($6.40 per set). However if one prefer to go ala carte, you can do so with a minimum of 6 items choosen.
With chef trained in Japan, HFB was not disappointed by the quality of food that was served. Each individual tempura is crisp on the outside with a tint of light fluffiness on the inside. Although HFB’s initial fear was that the special sauce poured over the tempura would wreck a good dish, tasting it confirmed that his fear was unfounded.
A little sweet on its own, it complimented really well with the rice and the fried food. And if one is worried that the person you bring along is not a tempura fan, there are other options offered by Tenya.
The Unadon at $7.50, is of reasonable priced. Unlike many other Japanese establishments that tend to over-grill their eel, Tenya really prepared theirs with care. Although HFB preferred the eel slightly charred, he fully understood Tenya’s intention of doing so – so that one can taste the natural sweetness of the eel while retaining the moisture of its flesh. Oiishi!
Besides the fish, one can also opt for the Tori Karaage Don @ $6.20. This is a dish that HFB will never get sick of – deep fried chicken pieces. The batter was flavoured and the chicken was tasty, however be warned that it will turn soggy if you leave it under the air-con for too long.
You can view all the photos here.
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