A Tudor-style dining place with waitresses dolled in French maids outfits, stepping into Angus Steakhouse, located at a corner of Ngee Ann City 4th level, is akin to entering into a time-wrapped. One will find piped-in Muzak piano to give the place a rustic, quaint yet comforting character. However, one might want to avoid seating near the open kitchen, as it might get too greasy and smoky from the fumes.
Dinner was underway with the complimentary bread and butter – served warm, crusty on the outside and fluffy on the inside, a spread of the Japanese soft butter seeks to enhance the best of this simple yet wonderful dough.
The appetiser, that was part of the set dinner, which initially thought to be Vietnamese Rice-paper Roll by all of us, was given a magnificent twist – prawns were battered and deep fried, coupled by a hint of Japanese mayo, instantaneously brought the plain old boring rice-paper roll back to life. The harmony between the crusty prawn and crunchy greens was simply delightful – so much so that it prompted my mum to comment that the serving wasn’t enough.
½ dozen of Fresh Live Oysters ($18.00) served chilled were fresh and plump – no complains here as HFB thinks this is how oysters should be served. A wrench of lemon, a drip of Tabasco sauce, and a big slurp completes this simple yet always pleasing dish.
The Carrot Soup, again part of the set dinner, was subtle with a tint of sweetness from this root vegetable. We all agreed that it could be slightly more salted for a more robust taste as the cream seeks to overwhelm the flavour towards the end.
Garden Salad, provided along with the set dinner, was drizzled in Japanese Sesame Dressing – uncomplicated dish.
After a series of starters, the main lead finally arrived – 200gm Ribeye Steak ($53.50 for a set dinner). Doneness of the steak was partially achieved, some parts came in medium rare as how HFB would want it to be, but other parts were significantly medium-well to well done.
But no complains from me this time round as the steak was still tender and marbled with fats. Paired with a slab of herb butter, this steak was slightly velvety and smooth to consume. However, what I find objectionable was the cut of beef soaked in brimming, what seemed like brown sauce with radish. Not too sure whether that was deliberate, or a result of juices from a not so rested piece of steak.
Dessert for the night was a small slice of Tiramisu. Not the best, but what HFB like was that it was well laden with the alcohol – not too overwhelming yet strong enough to taste.
Dinner was completed not with wine this time round, but Asahi Draft Beer ($8.50) instead, served in a nice vintage-looking bronze metal cup.
You can view the all photos and other reviews HERE.
Lau Pa Sat or Telok Ayer Market, holds a very special meaning for most Singaporeans. The distinctive clock tower on top, the unique, octagonal and intricate roof structure of the building. Not to mention the many mouth-watering food which showcase a wide variety of our Singapore culture.
Having said all that, i’m didn’t frequent Lau Pa Sat often, why you asked, since i praised the place to the sky. Well, i felt that it’s more like a tourist attraction kind of place rather than a food centre to me. And because of the tourist crowd and the over-hype in the place, prices are obviously much higher than other places. Therefore even i was working in the vicinity last time, but i rather go to other places for lunch.
Nonetheless, having heard some good reviews about a particular burger stall from Philippines setting up shop in the midst of Lau Pa Sat, and I was meeting a friend who was working in the CDB area, so we decided to go to Lau Pa Sat for lunch!
Hotshots does have a rather impressive menu of burgers considering that their’s a small store in Lau Pa Sat. I was in a dilemma over which burger to get, so i just randomly picked the Cheeseburger deluxe.
They took quite some time in preparing the burger on the spot, around 5-10 minutes or so.
French Fries ($3) I also ordered french fries for side since Hotshots didn’t have any set meals and just came with a lone burger. For fries that cost 3 bucks, I definitely expected better. Their fries was average, there’s no “wow” factor, which failed to justify the high price for a small miserable packet of fries.
Cheeseburger Deluxe ($5.50) On first sight, the Cheeseburger deluxe was kind of smaller than what i imagined, since the word deluxe implied another meaning. The sesame seed bun was kind of too soft, i’ll preferred those that are slightly toasted which gave a firmer characteristic to the burger. Presentation-wise also didn’t quite make the cut, the ingredients were hasty organised, and everything dropped out easily. A Messy affair!
The beef patty was not bad, rather juicy although it might look a tad dry on the outside. But still, i lamanted the fact their patty’s kind of too thin, which didn’t provide the “kick”when you took a bite in the burger. Nonetheless, you can’t compare this with Relish’s gourmet burger, given the disparity in prices.But i think it edged out Seah Street Deli’s rendition.
Total Bill was $8.50 for a burger and fries. I think i made the wrong choice in burger, maybe i’ll go back again to try their Real Bleu cheeseburger, or the crispy burgermelt. But for now, i still favoured the one that i had at Epicurious.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Basilico at The Regent Singapore is named after basil, a humble perennial herb that is featured prominently in Italian cuisine. This two month old Italian restaurant, which took over the now defunct Capers, is helmed by 3 Italians - Executive Chef Claudio Rossi, Restaurant Chef Angelo Ciccone and Pizza Chef Carmine Esposito, who hail from northern and southern Italy.
Located on the second level of this prestigious Four Seasons hotel, Basilico's interior is designed by renowned Japanese architect Yasuhiro Koichi and dazzles with its centrepiece crystal chandelier and circular open space dining concept which houses three open kitchens - antipasto, the hot kitchen and pasticceria (desserts). For those who wish to dine al fresco, there is the option of dining by the pool.
Complimentary Bread - I thought that the focaccia was quite decent, just a tad cold when served, which made it a little dry and hard on the outside. But I did like the slightly chewy texture it carried and of course the interesting repertoire of dips that came alongside, with the most notable one being mascarpone cheese, which can usually be found in tiramisu. The sheets of cheese crackers came across as rather average though.
Cacciucco di Pesce (Fresh Seafood in Lobster and Tomato Stew) - The lobster and tomato stew was rich in flavours yet did not overwhelm, making for a nice savoury soup with a tinge of spice. The servings of scallops, prawns and squid cubes were relatively generous as a whole, which was definitely a step in the right direction.
Focaccia Pita - I couldn't quite catch the name of this dish but it is, beyond a doubt, the shining star of the evening. Made with focaccia and stuffed with black truffle and mascarpone cheese, it looked anything but asthetically pleasing. However, the charmer came in the form of its considerably thin crust that had a nice chewy texture to it. Throw in a nice and light creamily cheesy undertone sans the nausea and you get an excellent pita dish.
Pizza Prosciutto - To be very honest, I thought the pizza was quite good but certainly not to the extent of outstanding. Granted, the crust was thin and baked to a crisp golden brown with the parma ham lightly smokey. But the pizza did seem a little bland overall. There was a harmonious cohesion amongst the ingredients but that failed to ignite any sparks (aka boring).
Risotto alla Pugliese - The risotto didn't quite do it for me as the arborio rice came across as a tad too hard for my liking. If its any consolation, the servings of diced lobster, prawn, scallop and asparagus were generous to say the least. I do wonder about the green foam atop though.
Wagyu Beef - Grilled to medium rare as per my request, the wagyu failed to impress. That's not to say it wasn't any good, just that I'm rather picky when it comes to steak. The beef carried an oily aftertaste that was quite prominent and invoked nausea. The steak sauce that came alongside wasn't really effective in masking the oily taste even though it carried a noticable amount of alcohol. On the upside, this was a quality piece of meat, which was naturally sweet and succulent with a proportionate amount of fats.
Semifreddo al Torroncino - I thought that the almond parfait was quite good with a consistently smooth and creamy texture which had bits of almond in it. The stewed sour cherries below provided a much needed jolt to tingle my jaded senses.
Apple Tart with Marsala Cream - Personally I felt that the apple tart was rather normal as the crust was a bit too dry but lightly buttery. The apple slices were bland and the marsala cream provided the alcoholic content.
Fig Tart - I dislike figs but surprisingly the crust was different from that of the apple tart, coming across as moist and leaning a little towards crumble. Personally I prefered this crust over that of the apple tart.
Raspberry Panna Cotta - One of the more unusual panna cottas I've come across so far, Basilico's rendition tasted more like mousse with an almond jelly aftertaste. Certainly not what I would expect from a good panna cotta.
The meal ended with a glass of groppino, which is essentially a lemon sorbet, champagne, mint and vodka concoction that is supposed to help you digest. I'm not sure it did the trick for me though.
All in all the meal was rather satisfying except for the desserts, which fell rather flat in my humble opinion. I'm not exactly sure how prices are like because the meal was complimentary, courtesy of HGW. I'm sure that in time, with some tweaks here and there, Basilico will be able to hold its own against the likes of other well know Italian restaurants like Senso, Garibaldi, Il Lido etc.
Heard quite a fair bit about Ah Chiang's porridge, which is situated amongst the conservation area of Tiong Bahru and boasts a rich history dating back to 1971. The various media appearances are seemingly testament to its honest to goodness bowls of porridge which are painstakingly cooked over a charcoal stove.
Occupying a corner unit, Ah Chiang's can take about 30 people or so and tables are on a first come first serve basis, very much like any mom and pop coffee shops around. On both occasions that I went, at 1230pm on a Saturday and 1030am on a Sunday, seats were readily available but I understand that long waits are to be expected especially in the morning.
Intestine Porridge with Meatballs & Century Egg Porridge with Chicken - At $5.50, this was a rather expensive bowl of porridge. The focus was undoubtedly on the porridge, which came across as smooth with bits of grains and didn't seem too starchy. The quantity of ingredients were acceptable at best and if it wasn't for the extra meatballs, the intestines alone would have been a sorry sight. Not that the meatballs or intestines tasted fantastic anyways. I could also detect MSG in the porridge, but I guess that's rather common in porridge nowadays. The bowl of century egg porridge cost slightly lesser, at $4.50 for a sprinkling of century egg and chicken slices. As with the previous dish, the porridge itself was the star while the century egg and chicken slices were merely average.
Honestly, I found the porridge quite decent overall, just that prices are a tad too steep.
Just happened to pass by this stall at Bugis Junction which was featured in the Straits Times sometime back about its fries so decided to give it a shot, especially since this is probably the only place in Singapore that sells poutine (to my limited knowledge).
Poutine - $4.90 gets you a medium size serving of thick cut fries with the skin still intact, covered in a sporadic layer of cheese curds and drizzled with beef gravy. I personally felt that the fries were too thickly cut, which resulted in some parts being overly hard while some parts were soft. The gravy wasn't hot enough( it was at room temperature!) to melt the cheese curds, unlike that of New York Fries, which pours hot/warm gravy over the curds to melt them onto the fries for a absolutely delicious experience. I also thought that the salt content was a little too excessive as good fries, in my humble opinion, only require minimal salt.
Its origins dated back to the nineteenth century of Qing Dynasty – affectionately known as Bamboo Noodles, or 竹升面, it is highly regarded for its smooth and tangy texture. The secret to its delectable taste and texture lies in the rigorous production process.
Traditionally hand-made, it is rubbed, kneaded and mixed into dough before being pressed with a long and thick bamboo pole. Using his whole body weight, the master chef will skillfully maneuver the pole back and forth to achieve the springy bite of the noodles.
However, at 大吃の喜, thanks to the ingenious engineering brain of Mr John See and the support from his wife, Amy, one no longer needs to travel all the way to Guangzhou, China (where John first discovered the dish) to sample this appetising noodles – he spent 18 months to invent his very own bamboo noodles production machine! What used to painstakingly take 2 hours to produce this wonderful chow is now reduced to a mere 45 minutes!!! Located in one of the refurbished shophouses along Joo Chiat, at the corner of Koon Send Road, 大吃の喜, or Tai Shek Hei, is a noodle specialist that produces their own palatable noodles with the freshest ingredients.
The verdict: This was probably one of most “Q” or springy noodles HFB has ever tried in his life (The trick is to slurp the noodles, as quickly as Japanese eating ramen, when served, and not wait too long, especially the soup version, as the texture will start to turn soggy).
And unlike the typical noodles one finds in Singapore, there’s none of the lye water taste or “Kee”, in dialect, presented in the noodles. Like how the old Gardenia Bread Ad that goes “It is so good that you can eat it’s on its own”.
Price ranges from $6.50 to $6.80 and comes with choices of Dumplings, Roast Duck, Soy Chicken, Char Siew and even Mushroom and Curry Pork! And that is not to say there’s nothing else good to eat at this restaurant – the appetiser dish of Deep-fried Enoki Mushrooms with Mayonaise (off-menu item) was simple but delightful. It was well fried without the greasy aftertaste and every bite produces an enjoyable crunch.
Another off-menu item of Marinated Chilled Chicken Wings was said to be Amy’s favourite dish in China. Marinated and slightly coloured yellow, it was served chilled for consumption. Slightly salty on it’s own, this would probably go along better with the noodles – however, HFB’s intolerance for cold food means he didn’t appreciate it fully.
The Fried Tobiko Dumpling ($4.00 for 4 pcs) was excellent in its own right. The skin, also home-produced by John’s machine, came with an excellent taste and texture that gave one a perfect crunch. Bountiful with ingredients, the dumplings were full with meat and prawn, and the extra dash of Tobiko, or Flying Fish Roe, freshly imported from Japan gave one an extra dimension to the dish.
However, the same astonishingly couldn’t be said about their soup version ($8.00 for 8pcs). Perhaps soaked in the soup for quite awhile, the skin just wasn’t as enjoyable as the deep-fried ones, and HFB found them a tad salty. Initially HFB thought it was the tobiko, but John confirmed that it was the meat instead that was intentionally marinated saltier to compensate for the clear soup.
The Roast Combination dish of Roast Duck and Char Siew ($10.00 for small serving) was another hit and misses. Everyone knows it is the skin that rates the duck, and 大吃の喜’s version is pretty good. Health conscious eaters would be happy to discover that the duck didn't come with much fat at the bottom of the skin, but yet the thinly strips of skin was so scrumptious and crispy. However, the char siew didn’t exactly wow HFB. He felt the char siew was under-flavoured and could be roasted slightly longer and make do with stronger marinates. Also, the lacked of fats also means it was slightly on the tougher side.
The Chives & Egg Pancake ($3.50 for small serving), shaped like mini curry-puffs, was another healthy option. However, HFB believed that the strong flavour of chives would probably turn many people off from it, although he himself thought the dish was not too bad.
Lunch was rounded off with a dessert of Fungus with Red Dates ($3.00) served chilled. Double-boiled with plenty of ingredients, the pleasant surprise was the inclusion of thinly strips of orange peel that gave a lovely zesty vigor to this otherwise straight forward dessert. On the other hand, HFB thought that the chef was pretty generous with the rock sugar.
You can view the all photos and the production process of the noodles @ His Food Blog.
BonGoût, which means “Good Taste” in French, is surprisingly a Japanese second-hand bookstore and a café located at the cosy and tranquil corner of Robertson Quay since 2000.
First started out in UE Square, one can enjoy their freshly brewed coffee or daily special menu and indulge in Japanese publications like books, magazines and Manga (Japanese comic books) at your own leisure.
This is an absolute haven for all “Otakus” wannabe!!! And fret not if you do not read the Japanese language, for there are tons of Japanese fashion magazines to refer for the latest trend and style.
With rows and rows of publications, along with simplistic décor, what HFB like about this place is the unpretentious character it oozed. Did HFB also mention that Robertson Quay is one of the perfect spot for a peaceful and quiet lunch?
As always, one of the speciality home-styled Japanese cuisines would be their curry rice. As such, HFB ordered a small portion of Beef Curry Rice ($9.00) – and leave to regret it somehow.
Serving wise, it was definitely diminutive – HFB counted a total of 3 bite-sized pieces of beef plus a few tiny bits on his plate along with heaps of Japanese sweet curry and rice. Taste wise it was above average but price wise, HFB thought it was over-the-top for the amount of meat one gets.
If HFB had known, he would be paying an additional dollar for the big portion (but then again, he wonders how many more insignificant pieces of meat he might get for that?).
You can view the all photos and other reviews @ His Food Blog.
Was in the mood for some thin crust pizza so the glutton in me opted for Peperoni Pizzeria, which is owned and operated by fine dining chain Les Amis and boasts a never seen elsewhere in Singapore XXXL family size pizza, measuring 21 inches in diameter. Compare that with the 12-14 inches that is offered by other pizza joints and Peperoni easily takes the cake in terms of size.
Located in the upmarket and reclusive residential enclave of Greenwood Ave, Peperoni Pizzeria sits along a row of tiny shophouses that play host to various renowned F&B establishments such as Punggol Seafood, Lana, Greenwood Fish Market, just to name a few. The air conditioned area exudes a nice warmth through the use of pastel colours and various artworks by professional artists and school children alike. You can even follow the process of your pizza being made and then baked in the oven. There is also a small al fresco area behind which is reminiscent of a mini courtyard, complete with vines. If you need a pass time while waiting for your food or an aspiring artist, just ask for crayons and you can doodle on the paper tablecloths.
XXXL Pizza - If you order the large pizza (12 inches) and above, you can request to split your pizza into 2 totally different flavours, which allows for more variety. We had the Hawaii (tomato sauce, mozzarella, pineapple, cooked ham, bell peppers) and the Suprema (tomato sauce, mozzarella, shitake mushroom, chicken, sausage, onions and red chilli). The pizza crust was relatively thin but a tad too burnt along the edges. The base did seem a little too soggy from all the sauces as well. Ingredients didn't come across as plentiful but adequate nevertheless. Personally I thought that the Hawaii portion tasted better as it came across as more flavourful then that of the Suprema.
Creme Brulee - Ending our high carbohydrate meal on a sweet note was the creme brulee, which was quite good but certainly not the best I've had. Made from real vanilla beans, the pudding wasn't too sweet but the overly soft texture didn't exactly sit well with me. The sugar layer was thin and broke easily under pressure. Peperoni's rendition is comparable to the one at FRE(N)SH, just 1.5 times the size and double the price.
A lunch of gigantic proportions set the 2 of us back by about $55, which is still reasonable considering that the amount of food could have fed at least 3 people. In case you are wondering, no, we didn't finish the food. I surrendered at the halfway mark while my gf ate a quarter of it. The remaining quarter was doggy bagged. Service was slow and spotty and it was quite difficult to catch the wait staff's attention at times. They weren't rude or anything, probably just inattentive or not around.
Parkway Thai Restaurant's latest introduction to the culinary scene is one that fuses Thai and Spanish cuisine together - Limon, which started operations about a month ago in early August. I believe Limon is a portmanteau of the words lime and lemon, which was also used to market Sprite (the soft drink) a couple of decades ago.
Occupying the former premises of the restaurant turned food centre stall Cilantro along Purvis Street, Limon plays neighbour to more illustrious eateries like Garibaldi, Yhingthai Palace and Gunther's. The first floor of Limon spans out into the wine bar while the restaurant and private dining room sits on the second and third floor respectively. The restaurant's interior is somewhat muted but boasts a cosy sitting arrangement (about 20pax or so) complete with wooden flooring and large olden style post war architecture windows. Personally I liked the private room, which comes with a glass partition that overlooks part of the second floor and also the windows.
Limon's Special Nut Mix & Complimentary Bread - Honestly I thought that the mixture of peanuts, cashew nuts, pecan nuts and walnuts were rather interesting with lemongrass and chilli thrown into the concoction. It provided a nice twist to the usual boring nuts you get.
On the other hand, I found the complimentary bread way too hard and dry for my liking. And the accompanying dips and margarine didn't help, save for the tangy tomato dip.
Cream of Pumpkin & Tom Kha Guy - The cream of pumpkin wasn't your usual excessively sweet and coagulated version, coming across as mildly sweet without forcing the pumpkin taste down your throat.
Personally I prefered the Tom Kha Guy or the coconut base chicken soup, which excited the palates more with its variety of flavours. Mildly sweet yet sourish and creamy with bits of cut chilli padi to give it a light spice. Very much like robust tom yam soup without the spiciness. I appreciated the adequate slices of chicken and mushrooms as well.
Paella with Seafood, Spanish Sausage & Broad Beans - Paella is a Spanish rice dish which involves cooking spanish rice in a specialised pan called paella or paellera, which is round and shallow with splayed sides. I thought that this dish was quite good as the spanish rice was plump and short, absorbing in the sublime garlicky flavours yet didn't come across as too creamy or sticky like risotto. The spattering of fresh seafood definitely helped in enhancing the dish, making it the undisputed star of the day.
Lobster and King Prawns Phad Thai - I was envisioning a baby lobster flanked by 2 king prawns served on a bed of phad thai but woke up to the sad reality when this dish was served. I made out 2 small cubes of lobster playing second fiddle to a lone upright prawn, whose size didn't exactly befit that of a king. Small portions aside, the prawn and the lobster cubes were overly salty but the glass noodles were springy with a hint of tomato sauce and fell into the dry category, which I personally prefer. Could have done with more grounded nuts though.
Caramel Flan - This heart shape dessert came served with a piece of hard sugar, also carved out into a heart. The pudding reminded me of a more robust and rougher version of creme brulee. The egg taste did come across as a little overwhelming and there was a tinge of lemongrass in the sidelines. Interestingly, the sugar heart tasted like 麦芽糖 or Maltose, which brought back childhood memories.
Tom Banana with Pandanus Leaf and Coconut Sauce - Honestly this was the only dish that I didn't quite take to, mainly because of its soft and rather fibrous texture. The banana was boiled till it became limp but not too mashed up and it reminded me of boiled sweet potato. Sorry but this dessert just didn't do it for me.
All thanks to a 1 for 1 set lunch promotion that Limon is currently offering, the 2 of us chalked up only about $41 for a satisfying and rather enjoyable lunch. Service was decent and personally I thought that the iced water they served was rather interesting with the addition of rosemary. To conclude, I honestly don't see much of a fusion in Limon's dishes and those small pockets of fusion would probably be classified under conservative. However, having said that, I do think that Limon's dishes are of a certain quality and for $20/head (after 1 for 1 discount), its definitely a steal. Please note that the set lunch promotion is ongoing for an undefinite period of time and runs from Monday to Saturday.
Those who like savoury rich food should come to lai lai. Serving authentic taiwanese street fare, Lai Lai is a total Gem...
I love the Lu Ruo Fan the Best. Richly Braised Pork with nuts in a tasty soya sauce and some sour preserved veg... It is THE BEST i have ever eaten. Thinking about it makes my mouth water... They have other food like Red Vermicillia... Is that how u spell Mee Swar... and also their braised beef noodle is also a killer. I like the fact that they use pearl rice.. Its nice tasty and chewy... Very Very Yummy! A good assortments of interesting dishes.. which i will not mention and You will find out for yourself what you like best.
For snacks i prefer the chessy funky prata... It has many ingredients inside yet smaller then the muthabak... Very interesting and yummy.. A MUST TRY!
The drinks are interesting too.. I always love the pearl milk tea and i still do...... the pearl is so QQ so Chewy and have a tinge of honey sweet inside. Another must try is their yoghurt drink. Thats what I call healthy yummy food..
Have a taste of Taiwan.. Come to Lai Lai.. Now we know why Wu Zhong Xian don't want to migrate.... Food is So good... Who wants to leave.........
1=SGD 0.0587
A Tudor-style dining place with waitresses dolled in French maids outfits, stepping into Angus Steakhouse, located at a corner of Ngee Ann City 4th level, is akin to entering into a time-wrapped. One will find piped-in Muzak piano to give the place a rustic, quaint yet comforting character. However, one might want to avoid seating near the open kitchen, as it might get too greasy and smoky from the fumes.
Dinner was underway with the complimentary bread and butter – served warm, crusty on the outside and fluffy on the inside, a spread of the Japanese soft butter seeks to enhance the best of this simple yet wonderful dough.
The appetiser, that was part of the set dinner, which initially thought to be Vietnamese Rice-paper Roll by all of us, was given a magnificent twist – prawns were battered and deep fried, coupled by a hint of Japanese mayo, instantaneously brought the plain old boring rice-paper roll back to life. The harmony between the crusty prawn and crunchy greens was simply delightful – so much so that it prompted my mum to comment that the serving wasn’t enough.
½ dozen of Fresh Live Oysters ($18.00) served chilled were fresh and plump – no complains here as HFB thinks this is how oysters should be served. A wrench of lemon, a drip of Tabasco sauce, and a big slurp completes this simple yet always pleasing dish.
The Carrot Soup, again part of the set dinner, was subtle with a tint of sweetness from this root vegetable. We all agreed that it could be slightly more salted for a more robust taste as the cream seeks to overwhelm the flavour towards the end.
Garden Salad, provided along with the set dinner, was drizzled in Japanese Sesame Dressing – uncomplicated dish.
After a series of starters, the main lead finally arrived – 200gm Ribeye Steak ($53.50 for a set dinner). Doneness of the steak was partially achieved, some parts came in medium rare as how HFB would want it to be, but other parts were significantly medium-well to well done.
But no complains from me this time round as the steak was still tender and marbled with fats. Paired with a slab of herb butter, this steak was slightly velvety and smooth to consume. However, what I find objectionable was the cut of beef soaked in brimming, what seemed like brown sauce with radish. Not too sure whether that was deliberate, or a result of juices from a not so rested piece of steak.
Dessert for the night was a small slice of Tiramisu. Not the best, but what HFB like was that it was well laden with the alcohol – not too overwhelming yet strong enough to taste.
Dinner was completed not with wine this time round, but Asahi Draft Beer ($8.50) instead, served in a nice vintage-looking bronze metal cup.
You can view the all photos and other reviews HERE.
Rating given:
Lau Pa Sat or Telok Ayer Market, holds a very special meaning for most Singaporeans. The distinctive clock tower on top, the unique, octagonal and intricate roof structure of the building. Not to mention the many mouth-watering food which showcase a wide variety of our Singapore culture.
Having said all that, i’m didn’t frequent Lau Pa Sat often, why you asked, since i praised the place to the sky. Well, i felt that it’s more like a tourist attraction kind of place rather than a food centre to me. And because of the tourist crowd and the over-hype in the place, prices are obviously much higher than other places. Therefore even i was working in the vicinity last time, but i rather go to other places for lunch.
Nonetheless, having heard some good reviews about a particular burger stall from Philippines setting up shop in the midst of Lau Pa Sat, and I was meeting a friend who was working in the CDB area, so we decided to go to Lau Pa Sat for lunch!
Hotshots does have a rather impressive menu of burgers considering that their’s a small store in Lau Pa Sat. I was in a dilemma over which burger to get, so i just randomly picked the Cheeseburger deluxe.
They took quite some time in preparing the burger on the spot, around 5-10 minutes or so.
French Fries ($3)
I also ordered french fries for side since Hotshots didn’t have any set meals and just came with a lone burger. For fries that cost 3 bucks, I definitely expected better. Their fries was average, there’s no “wow” factor, which failed to justify the high price for a small miserable packet of fries.
Cheeseburger Deluxe ($5.50)
On first sight, the Cheeseburger deluxe was kind of smaller than what i imagined, since the word deluxe implied another meaning. The sesame seed bun was kind of too soft, i’ll preferred those that are slightly toasted which gave a firmer characteristic to the burger. Presentation-wise also didn’t quite make the cut, the ingredients were hasty organised, and everything dropped out easily. A Messy affair!
The beef patty was not bad, rather juicy although it might look a tad dry on the outside. But still, i lamanted the fact their patty’s kind of too thin, which didn’t provide the “kick”when you took a bite in the burger. Nonetheless, you can’t compare this with Relish’s gourmet burger, given the disparity in prices.But i think it edged out Seah Street Deli’s rendition.
Total Bill was $8.50 for a burger and fries. I think i made the wrong choice in burger, maybe i’ll go back again to try their Real Bleu cheeseburger, or the crispy burgermelt. But for now, i still favoured the one that i had at Epicurious.
You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!
Rating given:
Basilico at The Regent Singapore is named after basil, a humble perennial herb that is featured prominently in Italian cuisine. This two month old Italian restaurant, which took over the now defunct Capers, is helmed by 3 Italians - Executive Chef Claudio Rossi, Restaurant Chef Angelo Ciccone and Pizza Chef Carmine Esposito, who hail from northern and southern Italy.
Located on the second level of this prestigious Four Seasons hotel, Basilico's interior is designed by renowned Japanese architect Yasuhiro Koichi and dazzles with its centrepiece crystal chandelier and circular open space dining concept which houses three open kitchens - antipasto, the hot kitchen and pasticceria (desserts). For those who wish to dine al fresco, there is the option of dining by the pool.
Complimentary Bread - I thought that the focaccia was quite decent, just a tad cold when served, which made it a little dry and hard on the outside. But I did like the slightly chewy texture it carried and of course the interesting repertoire of dips that came alongside, with the most notable one being mascarpone cheese, which can usually be found in tiramisu. The sheets of cheese crackers came across as rather average though.
Cacciucco di Pesce (Fresh Seafood in Lobster and Tomato Stew) - The lobster and tomato stew was rich in flavours yet did not overwhelm, making for a nice savoury soup with a tinge of spice. The servings of scallops, prawns and squid cubes were relatively generous as a whole, which was definitely a step in the right direction.
Focaccia Pita - I couldn't quite catch the name of this dish but it is, beyond a doubt, the shining star of the evening. Made with focaccia and stuffed with black truffle and mascarpone cheese, it looked anything but asthetically pleasing. However, the charmer came in the form of its considerably thin crust that had a nice chewy texture to it. Throw in a nice and light creamily cheesy undertone sans the nausea and you get an excellent pita dish.
Pizza Prosciutto - To be very honest, I thought the pizza was quite good but certainly not to the extent of outstanding. Granted, the crust was thin and baked to a crisp golden brown with the parma ham lightly smokey. But the pizza did seem a little bland overall. There was a harmonious cohesion amongst the ingredients but that failed to ignite any sparks (aka boring).
Risotto alla Pugliese - The risotto didn't quite do it for me as the arborio rice came across as a tad too hard for my liking. If its any consolation, the servings of diced lobster, prawn, scallop and asparagus were generous to say the least. I do wonder about the green foam atop though.
Wagyu Beef - Grilled to medium rare as per my request, the wagyu failed to impress. That's not to say it wasn't any good, just that I'm rather picky when it comes to steak. The beef carried an oily aftertaste that was quite prominent and invoked nausea. The steak sauce that came alongside wasn't really effective in masking the oily taste even though it carried a noticable amount of alcohol. On the upside, this was a quality piece of meat, which was naturally sweet and succulent with a proportionate amount of fats.
Semifreddo al Torroncino - I thought that the almond parfait was quite good with a consistently smooth and creamy texture which had bits of almond in it. The stewed sour cherries below provided a much needed jolt to tingle my jaded senses.
Apple Tart with Marsala Cream - Personally I felt that the apple tart was rather normal as the crust was a bit too dry but lightly buttery. The apple slices were bland and the marsala cream provided the alcoholic content.
Fig Tart - I dislike figs but surprisingly the crust was different from that of the apple tart, coming across as moist and leaning a little towards crumble. Personally I prefered this crust over that of the apple tart.
Raspberry Panna Cotta - One of the more unusual panna cottas I've come across so far, Basilico's rendition tasted more like mousse with an almond jelly aftertaste. Certainly not what I would expect from a good panna cotta.
The meal ended with a glass of groppino, which is essentially a lemon sorbet, champagne, mint and vodka concoction that is supposed to help you digest. I'm not sure it did the trick for me though.
All in all the meal was rather satisfying except for the desserts, which fell rather flat in my humble opinion. I'm not exactly sure how prices are like because the meal was complimentary, courtesy of HGW. I'm sure that in time, with some tweaks here and there, Basilico will be able to hold its own against the likes of other well know Italian restaurants like Senso, Garibaldi, Il Lido etc.
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Heard quite a fair bit about Ah Chiang's porridge, which is situated amongst the conservation area of Tiong Bahru and boasts a rich history dating back to 1971. The various media appearances are seemingly testament to its honest to goodness bowls of porridge which are painstakingly cooked over a charcoal stove.
Occupying a corner unit, Ah Chiang's can take about 30 people or so and tables are on a first come first serve basis, very much like any mom and pop coffee shops around. On both occasions that I went, at 1230pm on a Saturday and 1030am on a Sunday, seats were readily available but I understand that long waits are to be expected especially in the morning.
Intestine Porridge with Meatballs & Century Egg Porridge with Chicken - At $5.50, this was a rather expensive bowl of porridge. The focus was undoubtedly on the porridge, which came across as smooth with bits of grains and didn't seem too starchy. The quantity of ingredients were acceptable at best and if it wasn't for the extra meatballs, the intestines alone would have been a sorry sight. Not that the meatballs or intestines tasted fantastic anyways. I could also detect MSG in the porridge, but I guess that's rather common in porridge nowadays.
The bowl of century egg porridge cost slightly lesser, at $4.50 for a sprinkling of century egg and chicken slices. As with the previous dish, the porridge itself was the star while the century egg and chicken slices were merely average.
Honestly, I found the porridge quite decent overall, just that prices are a tad too steep.
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Just happened to pass by this stall at Bugis Junction which was featured in the Straits Times sometime back about its fries so decided to give it a shot, especially since this is probably the only place in Singapore that sells poutine (to my limited knowledge).
Poutine - $4.90 gets you a medium size serving of thick cut fries with the skin still intact, covered in a sporadic layer of cheese curds and drizzled with beef gravy. I personally felt that the fries were too thickly cut, which resulted in some parts being overly hard while some parts were soft. The gravy wasn't hot enough( it was at room temperature!) to melt the cheese curds, unlike that of New York Fries, which pours hot/warm gravy over the curds to melt them onto the fries for a absolutely delicious experience. I also thought that the salt content was a little too excessive as good fries, in my humble opinion, only require minimal salt.
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Its origins dated back to the nineteenth century of Qing Dynasty – affectionately known as Bamboo Noodles, or 竹升面, it is highly regarded for its smooth and tangy texture. The secret to its delectable taste and texture lies in the rigorous production process.
Traditionally hand-made, it is rubbed, kneaded and mixed into dough before being pressed with a long and thick bamboo pole. Using his whole body weight, the master chef will skillfully maneuver the pole back and forth to achieve the springy bite of the noodles.
However, at 大吃の喜, thanks to the ingenious engineering brain of Mr John See and the support from his wife, Amy, one no longer needs to travel all the way to Guangzhou, China (where John first discovered the dish) to sample this appetising noodles – he spent 18 months to invent his very own bamboo noodles production machine! What used to painstakingly take 2 hours to produce this wonderful chow is now reduced to a mere 45 minutes!!! Located in one of the refurbished shophouses along Joo Chiat, at the corner of Koon Send Road, 大吃の喜, or Tai Shek Hei, is a noodle specialist that produces their own palatable noodles with the freshest ingredients.
The verdict: This was probably one of most “Q” or springy noodles HFB has ever tried in his life (The trick is to slurp the noodles, as quickly as Japanese eating ramen, when served, and not wait too long, especially the soup version, as the texture will start to turn soggy).
And unlike the typical noodles one finds in Singapore, there’s none of the lye water taste or “Kee”, in dialect, presented in the noodles. Like how the old Gardenia Bread Ad that goes “It is so good that you can eat it’s on its own”.
Price ranges from $6.50 to $6.80 and comes with choices of Dumplings, Roast Duck, Soy Chicken, Char Siew and even Mushroom and Curry Pork! And that is not to say there’s nothing else good to eat at this restaurant – the appetiser dish of Deep-fried Enoki Mushrooms with Mayonaise (off-menu item) was simple but delightful. It was well fried without the greasy aftertaste and every bite produces an enjoyable crunch.
Another off-menu item of Marinated Chilled Chicken Wings was said to be Amy’s favourite dish in China. Marinated and slightly coloured yellow, it was served chilled for consumption. Slightly salty on it’s own, this would probably go along better with the noodles – however, HFB’s intolerance for cold food means he didn’t appreciate it fully.
The Fried Tobiko Dumpling ($4.00 for 4 pcs) was excellent in its own right. The skin, also home-produced by John’s machine, came with an excellent taste and texture that gave one a perfect crunch. Bountiful with ingredients, the dumplings were full with meat and prawn, and the extra dash of Tobiko, or Flying Fish Roe, freshly imported from Japan gave one an extra dimension to the dish.
However, the same astonishingly couldn’t be said about their soup version ($8.00 for 8pcs). Perhaps soaked in the soup for quite awhile, the skin just wasn’t as enjoyable as the deep-fried ones, and HFB found them a tad salty. Initially HFB thought it was the tobiko, but John confirmed that it was the meat instead that was intentionally marinated saltier to compensate for the clear soup.
The Roast Combination dish of Roast Duck and Char Siew ($10.00 for small serving) was another hit and misses. Everyone knows it is the skin that rates the duck, and 大吃の喜’s version is pretty good. Health conscious eaters would be happy to discover that the duck didn't come with much fat at the bottom of the skin, but yet the thinly strips of skin was so scrumptious and crispy. However, the char siew didn’t exactly wow HFB. He felt the char siew was under-flavoured and could be roasted slightly longer and make do with stronger marinates. Also, the lacked of fats also means it was slightly on the tougher side.
The Chives & Egg Pancake ($3.50 for small serving), shaped like mini curry-puffs, was another healthy option. However, HFB believed that the strong flavour of chives would probably turn many people off from it, although he himself thought the dish was not too bad.
Lunch was rounded off with a dessert of Fungus with Red Dates ($3.00) served chilled. Double-boiled with plenty of ingredients, the pleasant surprise was the inclusion of thinly strips of orange peel that gave a lovely zesty vigor to this otherwise straight forward dessert. On the other hand, HFB thought that the chef was pretty generous with the rock sugar.
You can view the all photos and the production process of the noodles @ His Food Blog.
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BonGoût, which means “Good Taste” in French, is surprisingly a Japanese second-hand bookstore and a café located at the cosy and tranquil corner of Robertson Quay since 2000.
First started out in UE Square, one can enjoy their freshly brewed coffee or daily special menu and indulge in Japanese publications like books, magazines and Manga (Japanese comic books) at your own leisure.
This is an absolute haven for all “Otakus” wannabe!!! And fret not if you do not read the Japanese language, for there are tons of Japanese fashion magazines to refer for the latest trend and style.
With rows and rows of publications, along with simplistic décor, what HFB like about this place is the unpretentious character it oozed. Did HFB also mention that Robertson Quay is one of the perfect spot for a peaceful and quiet lunch?
As always, one of the speciality home-styled Japanese cuisines would be their curry rice. As such, HFB ordered a small portion of Beef Curry Rice ($9.00) – and leave to regret it somehow.
Serving wise, it was definitely diminutive – HFB counted a total of 3 bite-sized pieces of beef plus a few tiny bits on his plate along with heaps of Japanese sweet curry and rice. Taste wise it was above average but price wise, HFB thought it was over-the-top for the amount of meat one gets.
If HFB had known, he would be paying an additional dollar for the big portion (but then again, he wonders how many more insignificant pieces of meat he might get for that?).
You can view the all photos and other reviews @ His Food Blog.
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Was in the mood for some thin crust pizza so the glutton in me opted for Peperoni Pizzeria, which is owned and operated by fine dining chain Les Amis and boasts a never seen elsewhere in Singapore XXXL family size pizza, measuring 21 inches in diameter. Compare that with the 12-14 inches that is offered by other pizza joints and Peperoni easily takes the cake in terms of size.
Located in the upmarket and reclusive residential enclave of Greenwood Ave, Peperoni Pizzeria sits along a row of tiny shophouses that play host to various renowned F&B establishments such as Punggol Seafood, Lana, Greenwood Fish Market, just to name a few. The air conditioned area exudes a nice warmth through the use of pastel colours and various artworks by professional artists and school children alike. You can even follow the process of your pizza being made and then baked in the oven. There is also a small al fresco area behind which is reminiscent of a mini courtyard, complete with vines. If you need a pass time while waiting for your food or an aspiring artist, just ask for crayons and you can doodle on the paper tablecloths.
XXXL Pizza - If you order the large pizza (12 inches) and above, you can request to split your pizza into 2 totally different flavours, which allows for more variety. We had the Hawaii (tomato sauce, mozzarella, pineapple, cooked ham, bell peppers) and the Suprema (tomato sauce, mozzarella, shitake mushroom, chicken, sausage, onions and red chilli). The pizza crust was relatively thin but a tad too burnt along the edges. The base did seem a little too soggy from all the sauces as well. Ingredients didn't come across as plentiful but adequate nevertheless. Personally I thought that the Hawaii portion tasted better as it came across as more flavourful then that of the Suprema.
Creme Brulee - Ending our high carbohydrate meal on a sweet note was the creme brulee, which was quite good but certainly not the best I've had. Made from real vanilla beans, the pudding wasn't too sweet but the overly soft texture didn't exactly sit well with me. The sugar layer was thin and broke easily under pressure. Peperoni's rendition is comparable to the one at FRE(N)SH, just 1.5 times the size and double the price.
A lunch of gigantic proportions set the 2 of us back by about $55, which is still reasonable considering that the amount of food could have fed at least 3 people. In case you are wondering, no, we didn't finish the food. I surrendered at the halfway mark while my gf ate a quarter of it. The remaining quarter was doggy bagged. Service was slow and spotty and it was quite difficult to catch the wait staff's attention at times. They weren't rude or anything, probably just inattentive or not around.
See all my pictures here.
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Parkway Thai Restaurant's latest introduction to the culinary scene is one that fuses Thai and Spanish cuisine together - Limon, which started operations about a month ago in early August. I believe Limon is a portmanteau of the words lime and lemon, which was also used to market Sprite (the soft drink) a couple of decades ago.
Occupying the former premises of the restaurant turned food centre stall Cilantro along Purvis Street, Limon plays neighbour to more illustrious eateries like Garibaldi, Yhingthai Palace and Gunther's. The first floor of Limon spans out into the wine bar while the restaurant and private dining room sits on the second and third floor respectively. The restaurant's interior is somewhat muted but boasts a cosy sitting arrangement (about 20pax or so) complete with wooden flooring and large olden style post war architecture windows. Personally I liked the private room, which comes with a glass partition that overlooks part of the second floor and also the windows.
Limon's Special Nut Mix & Complimentary Bread - Honestly I thought that the mixture of peanuts, cashew nuts, pecan nuts and walnuts were rather interesting with lemongrass and chilli thrown into the concoction. It provided a nice twist to the usual boring nuts you get.
On the other hand, I found the complimentary bread way too hard and dry for my liking. And the accompanying dips and margarine didn't help, save for the tangy tomato dip.
Cream of Pumpkin & Tom Kha Guy - The cream of pumpkin wasn't your usual excessively sweet and coagulated version, coming across as mildly sweet without forcing the pumpkin taste down your throat.
Personally I prefered the Tom Kha Guy or the coconut base chicken soup, which excited the palates more with its variety of flavours. Mildly sweet yet sourish and creamy with bits of cut chilli padi to give it a light spice. Very much like robust tom yam soup without the spiciness. I appreciated the adequate slices of chicken and mushrooms as well.
Paella with Seafood, Spanish Sausage & Broad Beans - Paella is a Spanish rice dish which involves cooking spanish rice in a specialised pan called paella or paellera, which is round and shallow with splayed sides. I thought that this dish was quite good as the spanish rice was plump and short, absorbing in the sublime garlicky flavours yet didn't come across as too creamy or sticky like risotto. The spattering of fresh seafood definitely helped in enhancing the dish, making it the undisputed star of the day.
Lobster and King Prawns Phad Thai - I was envisioning a baby lobster flanked by 2 king prawns served on a bed of phad thai but woke up to the sad reality when this dish was served. I made out 2 small cubes of lobster playing second fiddle to a lone upright prawn, whose size didn't exactly befit that of a king. Small portions aside, the prawn and the lobster cubes were overly salty but the glass noodles were springy with a hint of tomato sauce and fell into the dry category, which I personally prefer. Could have done with more grounded nuts though.
Caramel Flan - This heart shape dessert came served with a piece of hard sugar, also carved out into a heart. The pudding reminded me of a more robust and rougher version of creme brulee. The egg taste did come across as a little overwhelming and there was a tinge of lemongrass in the sidelines. Interestingly, the sugar heart tasted like 麦芽糖 or Maltose, which brought back childhood memories.
Tom Banana with Pandanus Leaf and Coconut Sauce - Honestly this was the only dish that I didn't quite take to, mainly because of its soft and rather fibrous texture. The banana was boiled till it became limp but not too mashed up and it reminded me of boiled sweet potato. Sorry but this dessert just didn't do it for me.
All thanks to a 1 for 1 set lunch promotion that Limon is currently offering, the 2 of us chalked up only about $41 for a satisfying and rather enjoyable lunch. Service was decent and personally I thought that the iced water they served was rather interesting with the addition of rosemary. To conclude, I honestly don't see much of a fusion in Limon's dishes and those small pockets of fusion would probably be classified under conservative. However, having said that, I do think that Limon's dishes are of a certain quality and for $20/head (after 1 for 1 discount), its definitely a steal. Please note that the set lunch promotion is ongoing for an undefinite period of time and runs from Monday to Saturday.
See all my pictures here.
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Those who like savoury rich food should come to lai lai. Serving authentic taiwanese street fare, Lai Lai is a total Gem...
I love the Lu Ruo Fan the Best. Richly Braised Pork with nuts in a tasty soya sauce and some sour preserved veg... It is THE BEST i have ever eaten. Thinking about it makes my mouth water... They have other food like Red Vermicillia... Is that how u spell Mee Swar... and also their braised beef noodle is also a killer. I like the fact that they use pearl rice.. Its nice tasty and chewy... Very Very Yummy! A good assortments of interesting dishes.. which i will not mention and You will find out for yourself what you like best.
For snacks i prefer the chessy funky prata... It has many ingredients inside yet smaller then the muthabak... Very interesting and yummy.. A MUST TRY!
The drinks are interesting too.. I always love the pearl milk tea and i still do...... the pearl is so QQ so Chewy and have a tinge of honey sweet inside. Another must try is their yoghurt drink. Thats what I call healthy yummy food..
Have a taste of Taiwan.. Come to Lai Lai.. Now we know why Wu Zhong Xian don't want to migrate.... Food is So good... Who wants to leave.........
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