Wednesday, June 12, 2013

Wild Rocket @ Mount Emily

This dinner was to celebrate Dad's birthday earlier in the month. KopiKosongGirl and I have been tempted by photos of food there and thought we shall make a trip "up to the mountain" to try it.

Talk about mountains and hills in Singapore, it's probably the only county in the world that has quite a few "mountains" and yet each "mount" is lower than the famous Bukit Timah Hill!

The food at Wild Rocket is like a fusion or rojak of all things we locals like to eat 'campur' the European, Japanese, Thai, Filipino etc style of food. Chef calls it 'Modern Singaporean'.

All these mixing and campuring taste rather good! Wondered how long his team experimented with the tastes.

Wild Rocket

It's always nice to start with some warm bread.

Our parents decided to order from the ala carte menu, while the two of us decided to order the set menu. We were tempted by the different things that we could try from the set menu.

From the ala-carte menu:

Wild Rocket
Blue Swimmer Crab Congee Soup with Egg Emulsion. ($16.50)

Dad ordered this I think he saw the word crab. It's a congee, the watery type that most of us grew up eating. The porridge has settled below. The stock was very rich though with a hint of porridge. The blue swimmer crab and prawns in it were nice. We wished for more crab though. ;-)

Mum ordered a mesclun salad but did not arrive but we did not ask about it because we were busy tasting each other's starter. We only realised it half way through the meal. 

Wild Rocket
Iberico Pork Char Siew with Shanghai Kao Cai and Quinoa ($38)

From a list of dishes from the Mains, mum chose this. She would usually choose fish, but we were surprised she ordered this instead.

The dish came covered with a piece of soften rice paper. So unexpected and so 'fun'! You get to unwrap your dish!

Wild Rocket
The chef has used Iberico Pork to make delicious Char Siew. They certainly made good use of the fine ingredients and this was very good. It was very fragrant. Does not really taste like the char siu we would expect from the regular 'shao la' stall, but there's something in it that was quite addictive.

How interesting to serve it with quinoa too!

Wild Rocket
300 day grain-fed Black Angus Ribeye with pioppino mushrooms and truffle sabayon. ($45.80)

We were not surprised that Dad will order this. He always order beef and we know he can't 'tahan' not eating it. Dad loved it and he thinks it's worth it too.

Wild Rocket

It's interesting how they serve the steak. Totally hidden below was I think the mash potato.

From the Set Menu:

The set menu has 2 choices each for the Starters, Pasta, Main and Sweets. Since there were two of us ordering the set menu, we got to try everything! Woo hoo! We tried Chef Willin's 4 Course Menu that was $65.80 each.


Wild Rocket
Adobo duck with onsen-style quail egg, truffle mash and baby spinach.

Very interesting starter isn't it? A hint of Filipino cuisine in starter. The adobo has been cooked till all the vinegar that was used have evaporated till there was no hint of vinegar. KopiKosongGirl liked it.

Soft centred quail eggs and truffle mash. Quite a delicious appetizer it was!

Wild Rocket
Bombil 'tofu' fish tempura with japanese curry and pickle.

Bombil is also known as Bombay Duck which is not a duck! It's a small lizardfish. Don't ask me what is that, I just know I have never tasted it and this was fried till crispy and I can eat the whole thing!

The plating is interesting with lil dots everywhere. 

Wild Rocket

We were quite intrigued by the little flower plant on top! So delicately done!
The curry sauce is very familiar, just thicker and the yellow cubes are the familiar yellow pickles.

Taste wise, think of McNuggets with Curry Sauce, but push it up 10 levels!


Wild Rocket
Nori tsukudani spaghettini with arabian white prawns

KopiKosongGirl remembered the aroma that filled the air when the dish came out. The prawns was so fragrant. A clever use of nori that has been simmered in mirin, sake, shoyu and sugar. It's not that salty and it goes so well with the skinny spaghetti.

A bit like furikake over rice. We would want to replicate some of this at home so that when we are hungry we can just boil some pasta and mix it all in. Yummy!

Wild Rocket
Chicken and pumpkin thai curry ravioli

It's like eating flat wanton with pumpkin thai curry over it. Not very spectacular, probably because the spaghetti was way much nicer.


Wild Rocket
roast red snapper with otak otak sauce and baby brussels sprouts

The fish was nicely done and the sauce below tasted just like otak otak! KopiKosongGirl did not waste a bit of the sauce and polished it off.

Wild Rocket
They seem to like to hide things below their protein ya? LOL

Wild Rocket
quail with 'tom kha' style coconut cream and black rice. 

It's probably the smallest poultry drum stick ever. It's like that in other restaurants too. Quails are so small! I am quite surprise that the was meat to bite in this quail. Usually they are dry and almost meatless.

The quail was resting over a pool of galangal infused coconut cream. On the side was a jelly cube that if I remembered correctly green tea.

Wild Rocket

See! More hiding! The black rice below the breast portion of the quail. It's or chok bee!
Interesting taste and texture. Or chok bee was a little 'liab liab'. Hehe.


Wild Rocket
Sugee cake with burnt gula melaka and coconut ice cream.

I don't remember eating any sugee cake since a little kid. I would say I can't appreciate it. Maybe because I am not Eurasian. I think Eurasians love their sugee cakes!

Interesting how our tastebuds have travelled all over! Look at the list of ingredients and the various styles of cooking!

Wild Rocket
White chocolate lychee martini tart with brandied cherry

The wife's kind of dessert. She loves alcohol laced food! The brandied cherry looks quite cool eh?
I think this is worth a try if you come here.

More desserts:

We also ordered other desserts. We saw on the menu dark lava chocolate gateau. It comes with either banana flambe or milk ice cream. We had the banana flambe. 

Wild Rocket
Dark lava chocoalte gateau with banana flambe. ($13.50)

If you are wondering why the cake and banana is at the corner of the plate, see the full picture below.

Wild Rocket
Plating lah.

We suddenly remembered what cooking teachers always tell us. Put a cake on plate, a big fancy one, then dust come chocolate or sugar over it, you can charge more for it and no one will complain. LOL!

Wild Rocket

The lava flows... yummy.....

Wild Rocket
Wild rocket chendol ($13.80)

OK, the most expensive chendol we have ever tasted. It's quite yummy and addictive though. Served in a tall big glass, the 4 of us had our long spoons digging and digging the different layers.

Wild Rocket

When KopiKosongGirl booked the table for 4 over the Internet, she asked if she could order any special dessert. There was no reply, but we asked via Instagram to the chef if they can make black forest cake.

It was just for fun and guess what? Chef Willin is super. He asked his pastry chef to make these special black forest cakes!

Wild Rocket

This was really delicious black forest cake. Cherries that was soaked in brandy that Dad and the wife says so so shiok. All the ingredients of a true black forest cake but just a different 'assembly'.

We think they should permanently place this in their menu! Don't you feel like having some now?

Most of us have been to to the various top restaurants in Singapore. If you are a resident of Singapore or visiting Singapore, you should try this 'modern Singaporean' food at least once. The service here is also quite good, very personalised.

Wild Rocket @ Mount Emily
Hangout Hotel
10A Upper Wilkie Road
Singapore 228119

Tel: +65 6339 9448
Hours: check them at:

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Tuesday, June 11, 2013

Sushi Tei - Spring and Kagoshima Menu

If you have not tried it yet, there's a Spring Menu that is going to end soon on 15 June. I have tried it with our family a few times but the food from this post was an invited session by Sushi Tei through their PR folks.

Here's some interesting and delicious Spring Specialties available at Sushi Tei:

Sushi Tei
Sayori Sashimi [ $12 (S) / $15 (M) ]

This fish looks sleek and bright doesn't it? Sayori is a Spring delicacy. No, it's not the fish (apparently Swordfish) that invaded Singapore according to folk lore. Sayori is a tasty and delicate fish also sometimes known as Japanese halfbeak or needledish.

It's quite a fresh tasting fish, not a fishy kind of fish. The flesh is quite delicate. If you are super averse to even the slightest fishy smell, (you probably should not eat fish at all) or have it with a little ginger and a little dip of shoyu.

Sushi Tei
Pitan Tofu ($4.80)

An appetizer that century egg lovers will love. Tried it a few times and always loving it. The tofu is so soft and cold. Even without anything on it, it's delicious. They use organic tofu for this dish. If you like the texture of springy egg white that has turned transparent dark golden and salty bit of fish roe, with the sauce made from the century egg yolk, this is for you.

It's slightly salty and sweetish at the same time. 

Sushi Tei
Sashimi Moriawase "Ayame" ($22 from the Spring Menu)

I know my cousin will always order this when we go to Sushi Tei.

Also, available in the regular menu, the ones from the Spring Menu has Aji, Salmon and Hamachi. The Aji (Horse Mackerel) will then be deep fried and serve back to you really crispy.

Sushi Tei
Kani Gyoza ($6)

If you are like the ladies in my home that always like to order Gyoza when they see it in the menu, this was crab meat gyoza.

Sushi Tei

It's really addictive. Light, sweet and tasty, you might need a second order.
Just look at the photo above. Yummy?

Sushi Tei
Amaebi Karaage ($6)

Sweet Shrimps! Deep fried shrimps. Just sounds so delicious doesn't it? You can finish a whole bowl per person. I ate it whole, even the head.

We had a few other food too like beef, but I would like to highlight the Kagoshima Pork dishes. The dishes presented will be in my order of preference.

Sushi Tei
Kagoshima Miso Yaki Pork ($11.50)

This might look plain and simple, but this was my favourite Kagoshima pork dish for the night. Kagoshima pork with miso grilled quite to perfection. It was juicy and doesn't have the 'siap siap' taste and the pork with miso on it gave it a nice sweetish, savoury taste in your mouth.

Sushi Tei
Kagoshima Pork Nabe / Sukiyaki ($15)

If you like Nabe, the variation this time is with Kagoshima Pork strips in it. This was the spicy soup base. Always a favourite even on warm nights in Singapore.

Sushi Tei

This is what the wife and I will order with 1 or 2 side dishes for 2 persons when we have 'date nights'. We always like the hot pots, it's not only eating it, but I think ladies love to be served food by the love ones too right?

Sushi Tei
Kagoshima Tonkatsu ($12)

I think I seldom have tonkatsu in Sushi Tei. I don't know why. We usually go to other places more famous for the tonkatsu. Surprisingly, it's good here.

Sushi Tei

Probably it's because it's Kagoshima Pork. ;-)

Sushi Tei
Kagoshima Pork Hamburger ($8)

I know there are many people around who are quite fascinated by the Japanese version of a hamburger steak. This is a dense 130g of ground Kagoshima Pork Loin. The patty also has finely chopped onions and carrots. The sauce is a traditional Okonomiyaki sauce with a hint of sake.

Sushi Tei

Another dish that I seldom order, but it's not really that dry. Probably because of the "K Pork". The sauce is the sweetish sauce. I can imagine the wife whose tongue is more tuned to savoury food saying this is too sweet. I have a more acceptable of sweet stuff think it's ok. 

Sushi Tei
Sunrise Meat Ball ($8.50)

The only reason I put it the last of the K Pork dishes is because it's the most unhealthy of all. Yes, unhealthy food is also the tastiest. Minced Pork balls with salted egg yolk centre!

Everyone on Instagram has been saying that my wife eats super healthy stuff and I the other end. So I will try to be healthier and eat less of this.

Sushi Tei
Tako and Shirasu Yaki Udon ($13.50)

Before the desserts, for those who need to have a plate of carbo. This is also from the Spring Menu. A mixed of sliced cabbage, capsicum, bean sprouts, onions, baby sardines, pieces of octopus all stir fried with a splash of Yakisoba sauce for sweetness.

Quite delicious, but a filling dish. If you prefer ramen, you can ask for it as a substitute. The pieces of octopus will be a reason to order this! Lucky for us, the octopus was done just nice!

Sushi Tei
Something that I did not really know was that most of the desserts served at Sushi Tei are all from Japan!

If you are a green tea person, try the Matcha Nama Ice Cream.
Let these small cylinder shape dessert melt in your mouth slowly. The flavour of the green tea is rather intense. It reminds me of Starbucks Green Tea Frappucino!

Sushi Tei
For those who love prefer chocolates. Very nice dark chocolate too.

Sushi Tei
Salt and Red Bean Ice Cream ($3.40)

If you have always had the Shio (Salt) ice cream from the regular menu, you might want to try this version from the Spring Menu. Red Bean has been added to the ice cream and it's quite a nice combination of taste.

Available now till 15 June at Sushi Tei island wide.
(Oops, I went there for lunch today and realised they have moved to the Summer Menu)

We had the tasting at:

Sushi Tei - Ngee Ann City Branch
391 Orchard Road
#05-30/31 Podium Block
Ngee Ann City
Singapore 238873

Tel: +65 6737 8878
Hours: Mon–Sun: 11.30am–10pm

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Monday, June 10, 2013

Spicy Thai @ The Line - Shangri-La Singapore

The Line, one of the popular buffet at Shangri-La Singapore, had a Spicy Thai promotion.

Shangri-La calls their 'stations' as Theatre Kitchens and all 16 of their Theatre Kitchens was showing off their fruit and vegetable carvings. One Theatre Kitchen was showcasing Thai Cuisine.

I had a preview of the buffet thanks to the invitation from The Line.

The Line - Shangri-La Singapore

One of resident lady Thai chef from Pichit, Northern Thailand will take charge of the Thai cuisine that will be served. Ms Ratree Khongthong is from the northern provinces so the food will showcase the subtly difference of Chiang Mai and Bangkok cuisine.

The Line - Shangri-La Singapore

One very unique drink was this Tom Yam Mojito!
Can see you the ingredients at the bottom used to make Tom Yam Soup. It's a spicy drink with alcohol. Very unique!

The Line - Shangri-La Singapore

This was the Khaotang Nga Tong which was rice crackers to be eaten with a mince pork and shrimp dip. The sides were chilli jam and salted egg chutney.

The Line - Shangri-La Singapore

Another of the highlights was the "Miang Kam". Wrapped in a leaf that's from a similar species to the betel leaf.

A DIY salad that I had it some time ago and it's great to be eating this again. Depending on how much and what ingredients that you put in, it taste a little different.

The Line - Shangri-La SingaporeThe Line - Shangri-La SingaporeThe Line - Shangri-La Singapore

That's how you wrap it, according to the chef. Three simple steps.
Put in what you like to alter the taste and texture.

The Line - Shangri-La Singapore

Hor Mok Souffle. This was a nice name for Otak Otak that we are used to.
The subtle difference, softer, milder and creamier because of the generous amount of coconut milk in it. Quite addictive though!

The Line - Shangri-La Singapore

The Tom Yam Goong, that has been I think slightly adjusted to be milder. To me it was mild, but to many on the table it is quite spicy. It's a clear favourite of many who go for a Thai Buffet.

The Line - Shangri-La Singapore

Kang Khiew Wan Gai - Chicken Green Curry.
It was a nicely done, of course, the Chef Ratree has been cooking as a career since the age of 14! Moving from Northern Thailand down to Bangkok to hone her craft. This green curry was pretty good.

The Line - Shangri-La Singapore

Phad Graprao Moo. Minced pork with basil.
I think it was slightly overdone because the pork tasted a bit 'siap' to me. The flavours were nice though.

The Line - Shangri-La Singapore

If you have not been to The Line - find an occasion to visit. One of the 16 theatre kitchens available. This is one of my favourite.

The Line - Shangri-La Singapore

I like Satays! And I love my peanut sauce with a little bit of pineapple in it.

Back to the Spicy Thai buffet, the dessert:

The Line - Shangri-La Singapore

"Khao Niew Mamuang" (sticky rice with mango). I like the mango! I don't particularly like sticky rice but still ate some of it. If you are those that like sticky rice and mango, it's probably for you.

The Thai Cuisine promotion is over, if you are interested in the other dining promotions, check out the range of Shangri-La's dining promotions at:
 The regular buffets are also quite popular, the wife used to like going there when she was growing up with a huge appetite. She used to have the Shang Card too. It's also one of my colleague's favourite buffet line in Singapore.

Here's a tip: If you want discounts, go to the URL above and book online! You will be able to choose a range of discounts. It's really quite worth going when you book online.

The Line
Shangri-La Hotel
22 Orange Grove Road
Singapore 258350

Tel: +65 6213 4275

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