Thursday, May 30, 2013

Italian Weekend Prosecco Brunch @ LaBrezza, The St Regis Singapore

Weekends...  Weekend Brunches... Weekend Italian Brunches...

My wife loves weekend brunches and for those of you who are always tasked to research about where to eat by your partner, this is another option that you can try for the coming weekends.

Tip: I know many people are hotel reward card holders too, if you are a SPG, that's Starwood Preferred Guest member, (not Sarong Party Girl) you can collect points while dining here too! Yes, I am a points collector.

If you don't know where LaBrezza is, it's located on Level 2 of The St Regis Singapore. It's facing the swimming pool with yes, with Botero sculptures at the swimming pool. Since we are talking about arty stuff, the walls of LaBrezza has very nice paintings too. If memory serves me right, the one at LaBrezza are by Singapore artists.

La Brezza @ St Regis Singapore

If only weekend are days when carbo don't turn into sugar and make you fat. If you think Botero sculptures are beautiful, and the artist has sculpted how humans should look, come! join me in having these delicious breads and rolls.

The focaccia were really good, I liked the one that had cherry tomato in it.

La Brezza @ St Regis Singapore

LaBrezza does not a huge buffet line like in some other hotels, but it has a decent enough selection prepared by quite a few talented people. It's very cosy too. The above are the folks preparing the food for us when I was at this tasting invited by The St Regis Singapore.

La Brezza @ St Regis Singapore

It's called the Italian Weekend Prosecco Lunch, so this is the Prosecco D.O.C.G. Adami they are serving free flow until 2.45 pm.

La Brezza @ St Regis Singapore
The Salumi (Italian cured meats)

They have a selection of 24 months cured parma prosciutto, parma prosciutto, mortadella, salami and smoked salmon. Selection might change, you can refer to the menu online.

La Brezza @ St Regis Singapore

For the Insalate (salads), if you are game to try everything, go ahead. You can get quite filled up with salads alone. Save your stomach for the grilled stuff, and also the pizza and pasta!

La Brezza @ St Regis Singapore

I am a bit bias in showing photos with beautiful tomatoes, tomatoes are something I like!

La Brezza @ St Regis Singapore

These San Marzano, Sardinia Green and Grappolo tomatoes looks so good right?
Ahem, I feel Italian eating these tomatoes. Eat these tomatoes and you will think twice or thrice about those tomatoes we usually buy from the supermarkets!

(For your info, Roma Tomatoes are not Italian, but scientist-made in America!! Roma is based on San Marzano though. So eat the real thing here!)

La Brezza @ St Regis Singapore
A bowl of delicious and luscious pachino cherries (tomatoes).
Aren't we quite blessed to have food from all around the world available in Singapore?

La Brezza @ St Regis Singapore

Another of my love, mushrooms! My wife loves mushrooms too. We can eat A LOT of it!

La Brezza @ St Regis Singapore
Oh yes, the grilled vegetables and burrata etc....
Yes, I know not everyone loves these stuff. If you love them, you know where to get them now!

La Brezza @ St Regis Singapore
I have not acquired the love for stuff in the cheeseboard.
If you are a fan, smell on......

After walking around the restaurant picking up your salads, cheeses, etc.
It's time to sit down and relax. The pizza and pasta you can just order and order as you like from the menu. It comes in small portions, so you can order different types to try.

La Brezza @ St Regis Singapore

The different kinds of pasta with the sauce were all quite addictive. This was the carbonara made from egg and pancetta with tagliatelle. Many who were there loved this.

La Brezza @ St Regis Singapore

I loved this though. Probably my favourite, ahem, probably because of the tomatoes!
Pasta are all handmade in house, and this was really skinny linguine with vongole. It's very tasty and you would probably order seconds.

La Brezza @ St Regis Singapore
Pizza Vesuvio - tomato sauce, fresh mozzarella, italian sausages, roasted sweet peppers. One of the many kinds of pizza available.

La Brezza @ St Regis Singapore
If you are a Risotto person, they have Chef's risotto specials, so it depends on what the Chef feels like cooking. We were all treated to Risotto with Cotechino and Scamorza Cheese. The cheese covered the risotto that was served. You can see that the cheese is going to be a lil chewy.

La Brezza @ St Regis Singapore
Cotechino is Italian sausage. If you google and see it what goes into making it, it does sound like the ingredients for making luncheon meat. Guess what? It tastes like luncheon meat too. If the Chef is making this on the day you visit, order a portion and try. You might love it if you are a luncheon meat person!

La Brezza @ St Regis Singapore

Beside the pool they have a BBQ station set up. This is where the grilled meat you order is prepared.

La Brezza @ St Regis Singapore

Grilled Australian Lamb Chops, with lemon-mint marinade and roasted potaoes. One of the grilled meats on the menu.

La Brezza @ St Regis Singapore
Controfiletto ai ferri
Beef Striploin for you sir/madam? I am currently thinking of a friend who loves protein from beef. He eats a lot of it as well. Maybe he's reading this, this is for you!

La Brezza @ St Regis Singapore
Spigola ai lemone
Seabass with lemon and olive oil. Fish people out there, for you. I remember this being quite delicious. Yes, I am a fish person.

It's amazing how filling it can be. Portion and pace yourself during the meal if you want to try their desserts!

La Brezza @ St Regis Singapore
We shared the Strata Umbria.
A bread pudding with spinach and mushrooms. It's interesting quiche like savoury dessert.

La Brezza @ St Regis Singapore
Gelati lovers. Many flavours of gelato here. Chocolate!
This is something I can order a few rounds.

La Brezza @ St Regis Singapore
Cannoli alla Siciliana
I think I overate and now as I type this, I can't remember how it tasted like. Pardon me!

La Brezza @ St Regis Singapore
Marsala sabayon with fresh fruit, I also can't remember how it tasted.

La Brezza @ St Regis Singapore
While I can't remember how the two previous dessert tasted, I remembered that I liked their tiramisu!
Served in a mug, it was something that I could eat even when I was full. Someone told us it's a very traditional recipe used.

It was a nice Italian Brunch. A big thanks to LaBrezza for the invite to taste the brunch. This hotel is like an art musuem, walk around and look at the art pieces they have. This venue by the pool is also very relaxing. Sit indoors if you prefer aircon or if you like some weekend tan, sit just beside the pool.

The idea of cooking pasta and BBQ meats when you order is perfect. I think pasta is best eaten this way. In small portions and still the texture that you want and not turn soggy. 

The price:
$98++ per person with Prosecco D.O.C.G Adami
$68++ per person (without alcohol)
$49++ per child (4-12 years old)

The St Regis Singapore
Level Two
29 Tanglin Road
Singapore 247911

Tel:  +65 6506 6884

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Tuesday, May 21, 2013

Homemade Kaya from Rosy's Kitchen @ Surrey, UK.

This is for those living in London / UK / Europe and miss having some good kaya to go with your butter and roti!

In March, I visited my relative's place and we had some very delicious home made kaya for breakfast.

Rosy has been making kaya for her own consumption and for friends who wants them. She's also set up a simple website that helps promote the kaya. She makes a few extra bottles when she's making her own supplies for others who might want to get them.

Her modest website:

Rosy's Kitchen
This photo of the kaya taken at Rosy's Kitchen Table in March 2013.

More about Rosy and her Rosy's Kitchen Kaya:

Based in a home kitchen in Surrey, UK, Rosy's kaya is made using organic, free-range or premium quality ingredients. For example, the eggs are free range eggs purchased drive away from where they live.

The kaya is hand stirred, not using any machine and made in small batches. It's like how mums and grandmas make them. No, she doesn't use a charcoal stove. To comply with health laws, they are bottled in brand new jars. (She has also got her kitchen certified by the health authorities.) So if you want more, she can't fill them up in your clean up jars. You got to buy a new jar.

The taste and looks test: the texture is thick, creamy and fragrant, the colour is caramel brown and not the green kind. If you are living in the UK, having the kaya with freshly toasted bread and British butter, you will not miss the Yakun or Toastbox kaya toast here in Singapore or those from old style coffee shops in Malaysia.

The recipe is from her mum. The reason she uses free range and organic produce is because they eat organic produce daily for their meals. She wants to have good kaya and not a bottle of kaya that is mass produced products and contain preservatives.

The price? 
* One 180g jar of Kaya – £3.50
* Three 180g jars of Kaya – £10

Rosy does drop offs in London at times. Some folks order together and have it sent to a particular address. People do gladly pay for postage because it saves them from getting out of their house.

The day we were there, Rosy was going to the post office to post jars of kaya across the English Channel! There are people who are willing to pay for postage that costs more than the cost of the kaya in other parts of Europe!

That's it. For folks in UK, hope this post will be useful for those of you wanting to get some home made kaya!

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Monday, May 20, 2013

New menu and new team @ db Bistro Moderne, Marina Bay Sands.

If you have been to db Bistro Moderne recently and noticed a little change, a little difference in the menu, the promotions and events happening there, you are right. There's a new Executive Chef and new Executive Pastry Chef in charge of the kitchen now.

Mondays @ db Bistro Moderne

Things are getting exciting under the new Executive Chef Jonathan Kinsella and Executive Pastry Chef Benjamin Siwek.

Feeling a little curious about who Chef Jonathan is, I did a search on Chef Jon and he's quite amazing. He learns from his father at a young age, and his father is a certified Master Chef faculty member at the Midwest Culinary Institute. He has worked in a few places and he decided to come to Singapore this year. His previous stint was at sister restaurant Epicerie Boulud in NYC.

For Chef Benjamin, he's got an IT background. (just like me!) He decided to enrol in pastry school and have been rolling dough and making luscious and delicious bread and desserts. (Maybe I should too eh?)

Mondays @ db Bistro Moderne

This was an invited tasting by Marina Bay Sands and db Bistro Moderne, to taste the food by the kitchen team led by Executive Chef Jonathan Kinsella and Executive Pastry Chef Benjamin Siwek.

Always loving the breads here. Still looking the same and as enjoyable.

Mondays @ db Bistro Moderne

db Bistro Moderne has concocted 2 interesting drinks for the monsieur and mademoiselle when want to have a drink just before your food.

On the left is "Exit The Dragon" for the gentlemen. It's white rum infused with mandarin. Shaken with Chinese 5 spice syrup and fresh lemon juice.

The shorter glass is "Pink Floyd" for the ladies. A very interesting pomegranate-infused tequila shaken with fresh lemon juice and organic egg white!

Mondays @ db Bistro Moderne

Introducing Executive Chef Jonathan Kinsella. He's been cooking professionally since the age of 22!
Here's the tasting menu prepared for us that night.

Some of these items are available for the on-going Mondays at Daniel Boulud. The new "Mondays" menu starting from April 8 will feature the best from Chef Daniel's New York "originals". As part of their 20th anniversary of Chef Daniel's flagship Restaurant Daniel, dishes from the iconic Restaurant Daniel and also other New York restaurants will rotate on the menu here in Singapore every Monday.

Mondays @ db Bistro Moderne

Seafood and Vegetable Aioli.

A very light and quite satisfying start to your meal if you order this. A platter of poached seafood like cod, mussels and prawns with a variety of seasoned and raw vegetables. 

I know if I order this for the wife, she will be very happy. She mixes this and eats similar stuff for her lunches. 

Mondays @ db Bistro Moderne

I just thought this piece of vegetable is just too beautiful not to show! Isn't Romanesco broccoli / cauliflower so captivating?

This dish is available during Brunch / Lunch / Dinner time.

Mondays @ db Bistro Moderne
Boulud Sud's Mediterranean Mezze

This is a "Monday Night's Only" Classic NYC Dishes masterpiece. A combination of Herb Falafel, English Pea Hummus, Sheep's Milk Ricotta and House Made Socca Chips. I heard people really the falafel here.

Mondays @ db Bistro Moderne

A peep behind the Socca Chips, chopped olives on English pea hummus. I like the hummus and it goes well with the socca chips and falafel.

This dish is available only on Monday Nights.

Mondays @ db Bistro Moderne
Cheese Choux Pastry

For our nibbling.....

Mondays @ db Bistro Moderne
Chardonnay, Au Bon Climat, Cuvée Daniel, Santa Barbara, CA 2010

That was served with our next dish.

Mondays @ db Bistro Moderne
Seared Diver Scallops

This was the appetizer portion (main course portion available too) of a very delicious scallops. Nicely seared scallops that was served with crispy smoked bacon! Every since I was introduced to hand picked scallops picked by divers, you pretty much want it when you see it. (My sis will agree with me about hand picked scallops!)

It was nicely seared on the sides and tender and juicy inside, the picture above and below both hides the nicely done scallops. (It takes practice to do this, I have ruined lots of scallops trying to do this at home. )

Mondays @ db Bistro Moderne

A top view of it, the scallop was resting on English Pea Mousse and whole peas and surrounded by Carrots Lemon Chicken Jus. DB is American and so is the chef. Carrots and Peas are something they grew up with. I think Americans will love this. A quail egg rest on top giving it a nice pretty touch.

This dish is available during Dinner time. 

Mondays @ db Bistro Moderne
Saffron Tagliolini

Chef Jonathan was saying that he tasted one of the chef's spanner crab dishes at recent Epicurean Market and was captivated by it. He thought he will use spanner crab as one of the ingredients for his dishes. This is it.

The saffron pasta is from Chef Daniel's recipe. Other ingredients includes tomatoes, chilli, Italian Parsley and Lemon and Olive Oil. I am sure you can imagine the taste profile from the ingredients listed.

Mondays @ db Bistro Moderne

We had the appetizer portion. (also available as Main Course portion). If you like pasta and one that taste a little tangy, a little hint of heat (spicy kind) with some simple seafood like spanner crab. This might be your kind of pasta.  A nice alternative for those who don't like tomato based version of pasta.

(I like that plate!)

This dish is available during Lunch and Dinner time. 

Mondays @ db Bistro Moderne
Herb Roasted Organic Chicken Provençal.

This was one awesome chicken that we tasted! Yes, if you remember about the French Chicken, born in French, grew up in Malaysia and cooked in Singapore in a previous post, it's the same breed of delicious chicken.

The chef brought out the chicken that has been nicely roasted for us. On the same pan were Heirloom Beans, Carrots and the herbs stuffed in the cavity of the chicken that was used to roast it.

Mondays @ db Bistro Moderne

It's not ready to be eaten, but we were already salivating when Chef brought it out for us to view for like 5 seconds before it was taken back into the kitchen.

Mondays @ db Bistro Moderne

While the chicken was cooking, we had Sancerre Rouge, Les Romains, Gitton 2008 to go with the chicken.

Mondays @ db Bistro Moderne

Chef came back with the chicken and poured the sauce made from reduction of wild mushrooms and natural chicken jus. (with other things that I can't taste haha)

Mondays @ db Bistro Moderne

This dish is something that you should try and get truly satisfied. It's good quality chicken, so no matter which part of the chicken you have, it's very enjoyable. The texture of the meat is just so tender and succulent.

The sauce which has the very flavourful chicken jus and wild mushrooms really makes you want to lick up every drop of it. I really liked the beans and carrots too. It's one of the must orders here.

This dish is available for Dinner every night. 

Mondays @ db Bistro Moderne

Executive Pastry Chef Benjamin Siwek

I think this guy is bold! He's making interesting desserts and using the King and Queen of Fruits! Yes, durians and mangosteens! Not only is he using Durians, he is using Jackfruit another fruit that has a strong smell in his desserts!

Mondays @ db Bistro Moderne
Milk Chocolate Mousse Cake

It just reminds me of a scouts bonfire. No, it's not going to be flambéed. It's plays with texture and taste for chocolate lovers. Crunchy and smooth bits with different kinds of chocolates.

This dish is available during Lunch / Dinner time. 

Mondays @ db Bistro Moderne

Durian "Royale" Soufflé‎

Ooops, when this was served, we were busy eating the previous dessert, we forgot the soufflé‎ will sink. Caught it in time before everything flattens. This was durian soufflé‎ from a French pastry chef! We were told by MBS PR lady, they had lots and lots of versions before they could settle with this one.

My parents would probably not have it because they will only eat their durian by the fruit and in nothing else. They always wondered why people even eat durian ice cream when you can get fresh durian. They will freeze durian if they want it cold and ice cream like.

The wife who don't eat durian might eat it if she has it with the mangosteen sorbet (on the right) together with the durian soufflé.

The durian smell is not that strong until you put it in your mouth. If you have the mangosteen sorbet, it kinds of mask the smell of durian after. 

This dish is available during Brunch / Lunch / Dinner time. 

Mondays @ db Bistro Moderne
Rhubarb Tart.

Sorry, but I am not a fan of rhubarb. To me, it's just not my kind of food. Rhubarb to me is tart. So it's a tart tart. I am not saying the above is not nice, it's just not for me. It's my brother's kind of food. He orders Rhubarb whatever when he sees it on a menu, something which I can't fathom!

I know there are fans of rhubarb out there just like my brother, so this is for you!

This dish is available during Lunch / Dinner time. 

Mondays @ db Bistro Moderne
Jackfruit Verrine

Chef has used local ingredients we are familiar with and make them into a nice little French-Peranakan dessert! Made from Coconut Tapioca, Lime, Jackfruit and Palm Sugar Ice Cream.

French dessert techniques and local ingredients. Something that works and works well for me.

This dish is available during Lunch / Dinner time. 

Mondays @ db Bistro Moderne
Signature Petit Madeleines

Always a nice little sweet touch to all meals at db Bistro Moderne.

It was a very interesting night of tasting the food of the new team at db. Some of the food we had are available on Monday nights. Others are only available for dinner. Do check out their website for more details.

Baby Sitting by Chef Benjamin Siwek
For parents who are wondering how to 'deal' with the children during the coming school holidays, here's some good news. Let Chef Benjamin Siwek baby sit them! He's conducting the db Bistro Moderne "Junior Pastry Academy".  A series of specialty pastry workshops will take place at 3 PM across the five Saturdays in June. It's opened to children aged 5-12 years old! The 90 minute session will focus on different theme as follows: 1 June - Yogurt Cake, 8 June - Brownies, 15 June - Cupcakes, 22 June - Cookies, 29 June - Candy Bars.

Priced at $75 per child, this includes sweet treats and champagne for the child's accompanying parent. For more baby sitting details, contact db Bistro Moderne.

db Bistro Moderne
B1-48 Galleria Level
The Shoppes at Marina Bay Sands (across from the theater)
2 Bayfront Avenue
Singapore 018972

Tel: +65 6688 8525
Lunch: Monday to Friday: Noon to 5pm
Weekend Brunch :  Saturday – Sunday: 11AM – 5PM
Dinner : Sunday & Monday: 5:30pm to 10PM, Tuesday – Saturday: 5:30PM – 11PM

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