tag:blogger.com,1999:blog-17493372257099335232024-03-07T21:54:46.013+08:00KeropokMan: Singapura MakanDelicious food adventures of Keropok Man in Singapore.
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.comBlogger1635125tag:blogger.com,1999:blog-1749337225709933523.post-34451547859068196232016-12-28T17:35:00.002+08:002016-12-28T17:52:53.813+08:00St. Regis Singapore: An Afternoon Tea with celebrity French Master Patissier Eric Lanlard. <div dir="ltr" style="text-align: left;" trbidi="on">
<i>It seems that I only seem to blog about Celebrity Chefs coming to Singapore. A bit too tired after work to write and playing with the little one is more fun than writing!</i><br />
<br />
<b><i>What am I writing about today?</i></b><br />
<br />
If you have a minor obsession like me, in minor I mean:<br />
- watching too much food shows online and also on cable,<br />
- love 'stalking' certain celebrity chefs when they are in town, <br />
- buy too many physical cookbooks from Kinokuniya, Book Depository, Amazon,<br />
- have an equally big collection of cookbooks on the Kindle....<br />
<br />
I have a good news for fellow fans of French Master Pâtissier Éric Lanlard! <br />
He will be here in Singapore at the St. Regis from <b>3 - 8 January 2017</b>! <br />
<br />
This stalker did take quite a few photos of him, but not with him. There was too many people at 'that' event the other time. Maybe this time I'll take a photo with him. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/31814643501/in/dateposted-public/" title="Eric Lanlard"><img alt="Eric Lanlard" height="499" src="https://c6.staticflickr.com/1/402/31814643501_184ab90d52_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
If you have Éric Lanlard's latest book that came out this year, "<b>Afternoon Tea</b>", you are in for a treat.<br />
Here's my Kindle version of it.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/31814643721/in/dateposted-public/" title="Eric Lanlard"><img alt="Eric Lanlard" height="640" src="https://c2.staticflickr.com/1/645/31814643721_49b1791946_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i>(I am contemplating buying a hard-copy just for him to autograph it when he's here)</i><br />
<br />
<br />
The reason I said you are in for a treat is because the recipes and photos in the book will become tangible and edible right before your eyes! Our dear Éric and the pastry chefs at St Regis Singapore will prepare it and you will get to taste it. The regular <b>St. Regis Singapore's Grand Astor Afternoon Tea</b> at <b>Brasserie Les Saveurs</b> will serve things in his latest book!<br />
<br />
I did get a peek at their menu for that week, I compared it and hey, almost everything on the menu is in the book! <br />
<br />
Here's a tentative menu that I got to see:<br />
<br />
<i><b>On the 3-tiered stand:</b></i><br />
<b>Top Tier</b>: Pistachio and Rose Financiers, Tartelettes aux Fruits, Raspberry Choux Craqueline Buns<br />
<b>Middle Tier</b>: Tartes Flambées, Brie and Onion Marmalade Gruyère Eclairs<br />
<b>Bottom Tier</b>: Cacao Beef on Pain Perdu, Egg Florentine Roulade, Lemon Macarons with Smoked Salmon.<br />
<i>Accompanied by Spicy Crab Filo Tartlets</i><br />
<br />
<i><b>Savouries:</b></i><br />
Mini Salmon Mousse and Nigella Seed Paris-Brest, Herb-marinated Boston Lobster Rolls (in the book it's Herby Lobster Rolls), Paprika Chicken Ciabattas, Pickled Veggie Bundles<br />
<br />
<i><b>Scones:</b></i><br />
Lemon Scones, Orange Blossom and Bee Pollen Scones, Raw Cacao and Raspberry Scones, Wholemeal Scones, Cheese Scones. (The regular arvo tea here is known for the scones, but it's gonna be equally good with Eric's Scones.)<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/31784079382/in/dateposted-public/" title="Eric Lanlard"><img alt="Eric Lanlard" height="640" src="https://c7.staticflickr.com/1/366/31784079382_f17799eb9b_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<i>(screen shot of the Orange Blossom and Bee Pollen Scones recipe)</i><br />
<br />
<i><b>Desserts:</b></i><br />
Gluten-free Chocolate Cake and 17 other desserts. I wonder if they will serve all or selections of it daily. I am thinking of the Clementine and Pomegranate Cake, Scandinavian Apple Cake, Salted Butter Caramel Brownies, Saffron Crème Pâtissiere, Îles Flottantes etc....<br />
<br />
The savouries, scones and desserts should be a buffet like their regular <a href="http://www.keropokman.com/2014/05/afternoon-tea-at-brasserie-les-saveurs.html" target="_blank">Grand Astor Afternoon Tea Buffet</a>. <br />
<br />
<i><b>Price:</b></i><br />
$58++ per person from 3 - 6 January (Tuesday to Friday)<br />
$68++ per person from 7 - 8 January (Saturday and Sunday)<br />
<br />
If you have your <b>SPG Membership</b>, there's additional <b>discounts </b>and you get <b>Starpoints </b>too!<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/31122385403/in/dateposted-public/" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;" title="EricLanlard6"><br /><img alt="EricLanlard6" height="640" src="https://c4.staticflickr.com/1/549/31122385403_7006fc613e_z.jpg" width="618" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<i>Photo above from his "Afternoon Tea" book.</i><br />
<br />
For those who don't know Master Pâtissier Éric Lanlard, he's a two time winner of the British Baking Awards' esteemed Continental Pâtissier of the Year prize. His fans who love his food includes Elizabeth Hurley, David and Victoria Beckham and of course the Queen Mother. He has published 8 books, appeared on many TV series and he runs Cake Boy - his cafe, cake emporium and cooking school in London. <br />
<br />
Who is excited?<br />
<br />
<b>An Afternoon Tea with celebrity French Master Pâtissier Éric Lanlard. </b><br />
St. Regis Singapore<br />
29 Tanglin Road<br />
Singapore 247911<br />
<br />
<b>Reservations:</b><br />
Tel: +65 6506 6860<br />
Email: bls@stregis.com<br />
Web: <a href="http://brasserielessaveurs.com/" target="_blank">brasserielessaveurs.com</a><br />
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com029 Tanglin Rd, Singapore 2479111.3059898 103.82589089999999-24.2160447 62.517296899999991 26.8280243 145.1344849tag:blogger.com,1999:blog-1749337225709933523.post-62346911306504045762016-10-19T15:33:00.000+08:002016-10-27T10:07:38.749+08:00MasterChef Dining & Bar in Singapore @ Ash & Elm, InterContinental Singapore. <div dir="ltr" style="text-align: left;" trbidi="on">
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If you are a fan of the MasterChef series, you must.. must.. must.. have heard of the MasterChef Dining. The wife and I were strolling in Sydney way back in 2011 and we saw a huge MasterChef Pop-up at the St Mary's Cathedral Forecourt. We managed to take a photo with Adam Liaw, but sadly it was a sold out event so we could not dine there. </div>
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/30460037092/in/dateposted-public/" title="Untitled"><img alt="Untitled" height="244" src="https://c5.staticflickr.com/6/5451/30460037092_aa5be1b087_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<i><span style="font-size: x-small;">(Photo of Marco courtesy of MasterChef Dining / Saffron Comms)</span></i></div>
</div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
MasterChef Dining and Bar is coming to Singapore from 25 November till 9 December 2016!<br />
<br />
Chef Marco Pierre White is coming to Singapore and a few other MasterChef personalities from around Australia, Asia and United States of America will be coming to town. It is the first time Marco will helm the MasterChef Dining and Bar Pop Up.<br />
<br />
<table>
<tbody>
<tr><td><a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/30305935022/in/dateposted-public/" title="MasterChef Dining"><img alt="MasterChef Dining" height="320" src="https://c7.staticflickr.com/6/5469/30305935022_171e806479_n.jpg" width="213" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
</td>
<td valign="top"><br />
Oh yes, the MasterChef Dessert Guy, Reynold Poernomo (left, photo courtesy of MasterChef Dining) from MasterChef Australia Season 7, will be here
too. I love watching him plate Desserts.<br />
<br />
He reminds me of Marcus Low from MasterChef Asia. I wonder if Marcus is coming too. Marcus and Lennardy were two of my favourites! <br />
<br />
I read that Reynold has opened KOI Dessert Bar in Sydney. Reviews vary, but
when he's here, I am sure it will be top notch as he will be here in
person!<br />
<br /></td>
</tr>
</tbody></table>
<br />
For the MasterChef Dinng and Bar Pop up in Singapore, Ash & Elm, at the InterContinental Singapore would be hosting it. It will be in an open-kitchen restaurant setting so we will get to interact with the Chefs. <br />
<br />
<b>The ticketing details: </b><br />
<br />
20 October at all Sistic outlets. <br />
<br />
Early bird pricing for purchase of tickets between 20 October - 27 October<br />
$138+ (Lunch) / $248+ (Dinner)<br />
<br />
28 October onwards:<br />
$168+ (lunch) / $288+ (dinner)<br />
<br />
Daily lunch sessions will feature a 4-course menu while daily dinner will be a 6-course affair. There are only over 200 seats available for the 15 day pop up event. (I read the pop up in London was sold out in 4 days when it was first launched in London). <br />
<br />
<br />
<b>For IHG Rewards Club / InterContinental Ambassador Level members:</b><br />
<br />
You would have received the non stop announcement pop up (every 2 minutes) on your phone app! I did! You would also have received an email about it.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/30489015281/in/dateposted-public/" title="Untitled"><img alt="Untitled" height="336" src="https://c2.staticflickr.com/6/5697/30489015281_dace7c0872_z.jpg" width="551" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
<br />
If you are a fan of Marco, you have 48 hours earlier (i.e. 18-19 October) access to buy the tickets. <br />
The early access code is in your IHG App notification / Email.<br />
The code also allows you 20% off the normal price even if you missed the early bird. <br />
<br />
<i>(I bought mine tickets first (yes, I paid for it), before I blog about it. I am nowadays only blogging about things that interest me a lot!) </i><br />
<br />
<br />
<b>Update (26 Oct):</b><br />
3 More MasteChefs will be at the Pop Up!<br />
Audra Morrice, Luca Manfe and Woo Wai Leong!<br />
<br />
All MasterChef talents would be here for the entire event with the exception of Audra Morrice [25 Nov - 3 Dec] and Reynold Poernomo [4 - 9 Dec].<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/30489015261/in/dateposted-public/" title="3 More MasterChefs coming..."><img alt="3 More MasterChefs coming..." height="238" src="https://c6.staticflickr.com/6/5569/30489015261_3268c51e08.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
<b>For latest updates:</b><br />
Visit their website at: <a href="http://www.masterchefdining.sg/" target="_blank">www.masterchefdining.sg</a> <br />
Official Facebook page: <a href="http://www.facebook.com/masterchefdiningsg" target="_blank">www.facebook.com/masterchefdiningsg</a> <br />
<br />
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com380 Middle Rd, Singapore 1889661.2994296 103.85566949999998-24.2226049 62.547075499999977 26.8214641 145.16426349999998tag:blogger.com,1999:blog-1749337225709933523.post-55378857604201510152016-08-06T22:17:00.000+08:002016-08-06T22:17:23.801+08:00Staycation Ideas with Delicious Food and Great View: The Ritz-Carlton, Millenia Singapore.<div dir="ltr" style="text-align: left;" trbidi="on">
If you are a last minute planner or your partner is suddenly available during this coming National Day holiday, you can consider the "Celebrate with the Nation" or "Explore Singapore" room packages that is valid from 29 to 31 July and 8 to 10 August 2016.<br />
<br />
These two packages are offered by The Ritz-Carlton, Millenia Singapore and the rooms offered are the Premier Rooms / Club Rooms. <br />
<br />
We had the privilege to join The Ritz-Carlton, Millenia Singapore
folks for a half-day experience of the "Explore Singapore" guided tour and dinner at Colony.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28515666260/in/dateposted-public/" title="View of the National Stadium from The Ritz-Carlton Millenia Singapore"><img alt="View of the National Stadium from The Ritz-Carlton Millenia Singapore" height="600" src="https://c5.staticflickr.com/9/8841/28515666260_a1f6fae9eb_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
The photo above was taken from the Premier Room. It will be exciting to witness the fireworks that will light up the sky above and over the Singapore National Stadium where the National Day Parade will be held this year, in the comfort of a luxurious room where you can enjoy a bottle of Moët & Chandon and a variety of snacks.<br />
<br />
Below are details of the two packages:<br />
<br />
<b>"Celebrate with the Nation" - SGD740</b><br />
<ul style="text-align: left;">
<li>Overnight accommodation in a Premier Room</li>
<li>Daily buffet breakfast for two persons</li>
<li>One bottle of Moët & Chandon champagne per stay</li>
<li>SGD50 in-room dining credit.</li>
</ul>
<i>(If you want to snack while watching the fireworks, you can order the Celebratory Snack Platter on 9 August from SGD80 that includes steamed seafood siew mai, California maki and gula melaka cupcakes.)</i><br />
<br />
<br />
<b>"Explore Singapore" - SGD1800</b><br />
<ul style="text-align: left;">
<li>Overnight accommodation in a Club room including exclusive Club privileges</li>
<li>A three-hour private guided tour by an accredited local guide conducted in English, inclusive of limousine transfers per stay</li>
<li>Dinner for two person at Colony per stay</li>
<li>A bottle of Moët & Chandon champagne per stay</li>
</ul>
<br />
Here are some photos of the "Explore Singapore" tour. We joined a local tour where we visited Haji Lane, Kampung Gelam and Chinatown. The tour guide was engaging and we didn't even realised we had walked for 3 hours!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28723054041/in/dateposted-public/" title="Mural at Haji Lane"><img alt="Mural at Haji Lane" height="600" src="https://c2.staticflickr.com/9/8637/28723054041_77ea3b927e_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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It's been some time since we last went to Haji Lane. The artistic murals are the centre of attraction. Our tour guide told us that this area was previously a sea shore and Muslims would start their pilgrimage to Mecca by boarding the boat here.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28723053891/in/dateposted-public/" title="Mural at Haji Lane"><img alt="Mural at Haji Lane" height="600" src="https://c4.staticflickr.com/9/8254/28723053891_05d9737b82_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
While we were intrigued by the interesting shops, cafes and bakeries along the way, we noticed many people taking selfies /wefies 'instagram' worthy photos. <br />
<br />
<br />
Our tour guide gave us a crash course in the history behind Kampong Gelam. He pointed us to the "Gelam" tree which Kampung Gelam is named after and also captivated us with the history on the Sultan Mosque, Sri Mariamman Temple and also the Buddha Tooth Relic Temple and Museum.<br />
<br />
After the tour, we made our way to Colony for dinner. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28695017472/in/dateposted-public/" title="Ice Bar featuring various Cold Seafood like Oysters and Lobsters at Colony, The Ritz-Carlton Millenia Singapore"><img alt="Ice Bar featuring various Cold Seafood like Oysters and Lobsters at Colony, The Ritz-Carlton Millenia Singapore" height="600" src="https://c1.staticflickr.com/9/8768/28695017472_afe082edcf_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
It was a fully booked night. We have dined here privately on several occasions and noticed the menu is always slightly different depending on the season so we are assured of the freshness of the ingredients. <br />
<br />
If you are interested to view photos of what Colony offers, you can follow the hashtag #DiningAtColony on Instagram. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28185278023/in/dateposted-public/" title="Tomahawk - Colony, The Ritz-Carlton Millenia Singapore"><img alt="Tomahawk - Colony, The Ritz-Carlton Millenia Singapore" height="600" src="https://c8.staticflickr.com/8/7524/28185278023_19d4c10bf3_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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The "Tomahawk" Roast that was the feature "Roast" of that night. We once had the "Iberico Roast Piglet" during one of our previous visit. I have to refer to the photos in my phone for other visits. It was always changing. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28182699104/in/dateposted-public/" title="Fireworks from the Premier Room, The Ritz-Carlton Millenia Singapore"><img alt="Fireworks from the Premier Room, The Ritz-Carlton Millenia Singapore" height="600" src="https://c1.staticflickr.com/9/8896/28182699104_18b6357333_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
This photo was taken from an iPhone so don't worry if you do not own a DSLR to be able to capture the fireworks. <br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/u9td3x7CLFc?rel=0" width="560"></iframe>
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<br />
Here are snippets of the outing. Sorry for the jerky video as it was taken using a tiny hand-held camera. Enjoy the video.<br />
<br />
<br />
<b>The Ritz-Carlton, Millenia Singapore</b><br />
7 Raffles Avenue<br />
Singapore 039799<br />
<br />
<b>For reservations and enquiry:</b><br />
Tel: (65) 6434 5111<br />
Email: rc.sinrz.reservations@ritzcarlton.com<br />
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com17 Raffles Ave, Singapore 0397991.2908555 103.86018890000003-24.231179 62.551594900000026 26.81289 145.16878290000002tag:blogger.com,1999:blog-1749337225709933523.post-36998736235434956402016-07-28T02:30:00.001+08:002016-07-28T02:30:08.180+08:00Seasonal Taste @ The Westin Singapore, The Great Thai Feast.<div dir="ltr" style="text-align: left;" trbidi="on">
It has been some time since the wife and I dined here. We first dine here when we saw the opening specials of Westin Singapore and booked a room for a short staycation. (Time passes so quickly as they are now 3 years old!)<br />
<br />
We wondered into Seasonal Taste because there was nothing really opened at Asia Square at that time. During the weekends the restaurants at Asia Square were all closed then. We decided to have the a la carte items during lunch and they were good. All the Westins around the world has this healthy menu. Healthy yet tasty menu. <br />
<br />
For dinner, we had dinner one night at Cook and Brew and another night at Seasonal Taste. We had their buffet then and somehow we never came back. If you watched enough restaurants reality TV, you know why you shouldn't come during the early days of opening. LOL.<br />
<br />
We are back this time and this was an invite from the hotel and was also an unhosted tasting. You just dine like a regular guest, they foot the bill. If we liked it, we write about it. We were seated near a table of 4 hungry ladies, a couple on a date and a table of 8 businessmen on company dinner. <br />
<br />
For 2 weeks till 31 July, they are having The Great Thai Feast. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28510725171/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="800" src="https://c4.staticflickr.com/9/8671/28510725171_924fda40a4_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
If you are a SPG (Starwood Preferred Guest, not Sarong Party Girl lah...) member (which is free by the way, and I have it since 2003), you get a discount of 20% plus Starpoints for future hotel stay redemption.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27973349753/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c2.staticflickr.com/9/8634/27973349753_360c3a3596_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
One of the highlights of the Thai Feast is the <b>Kor Moo Yang</b> (Marinated Grilled Pork Neck). Yes, it's the fatty and muscled meat part of the oink oink animal and is used in Thai and Chinese cooking for melt in the mouth dishes. I am sure if you have been to Thailand, you have bought them to snack like me.<br />
<br />
The dipping sauce Jim Jaew is an addictive sauce accompanies this dish. I drizzled it for most of the things I ate! <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28510724151/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c8.staticflickr.com/9/8603/28510724151_0bdbf7a3a4_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Another highlight of the Thai Feast is the <b>Tom Yum Gung</b>. Prepare to "cough /choke" on your first mouth. Recover from it and you will want more. I know my stomach, so I shared a bowl with the Mrs. If I have more of it, the body will tell me! <br />
<br />
The table next to us really loved it from their chatter. It's sometimes a joy to watch other people eat right? "Eavesdropping" on people who talk loudly and enjoying and laughing silently with and also at them. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27973351033/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="800" src="https://c2.staticflickr.com/8/7784/27973351033_5575b2b9a9_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Marry a partner who peels prawns, and she will dish a bowl to share and then peel it for you as well.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28556487926/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c7.staticflickr.com/9/8837/28556487926_1d4eb2882f_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Papaya salad - the 'live' station that has the chef pound your salad in the Clay Kruk mortar and wooden pestle. Do you think the clay mortar bruise the Som Tams and Nam Priks gentler so they are better flavoured?<br />
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It's recommended to eat it with the Grilled Pork Neck, fresh prawns and/or salted egg. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28556487546/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c3.staticflickr.com/9/8754/28556487546_755f64e023_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Pad Thai! There was once when a few of us visited Bangkok, we were on a Pad Thai discovery. We ordered and tasted Pad Thai from so many places, from streets carts and small eateries, chain restaurants and higher end establishments. We discovered that where the locals eat, the noodles are QQ / al dente. If it's a place where tourists go, it's soft like how we normally get in Thai restaurants here. I wonder if my observation was correct.<br />
<br />
Well, this Thai Chef prepares it the QQ way here. Your parents might say it's undercook haha! A good thing about a buffet is you can add as much peanuts or chilli flakes or lime on it.<br />
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Many people will avoid the raw bean spouts and chives right? <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28510724421/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c6.staticflickr.com/9/8522/28510724421_60806bba37_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
I had many rounds from this station. Skewered meats, chicken wings and roast chicken with that dipping sauce that is addictive. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27973350103/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="533" src="https://c8.staticflickr.com/9/8261/27973350103_2397c73876_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
I have a confession. I mostly skipped this station. Too much veggies for a pig out night.<br />
I only took the Nam Prik for the veggies and used it for some rounds of cold seafood and meats. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28510724681/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="600" src="https://c2.staticflickr.com/9/8028/28510724681_f70bd2ac82_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Not Oysters Kilpatrick, but grilled oysters with Red Curry and Green Curry. <br />
I think they have this for those who don't like freshly shucked oysters! Somehow they tasted so good. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27973351383/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="600" src="https://c8.staticflickr.com/9/8759/27973351383_0b25c521d5_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
The main staples of the Seasonal Taste buffet - Canadian Lobsters, freshly shucked oysters. (also mussels, prawns, scallops). For the Thai Feast, they have in addition to the usual dips and sauces, Thai sauces and dips.<br />
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This was the Mrs. She always love her lobsters and oysters. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28556488236/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="600" src="https://c5.staticflickr.com/9/8674/28556488236_05ff437116_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
This is my plate. I prefer Lobsters and Prawns. I had them with Jim Jaew.<br />
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Oh, if you like Pork Skin/Rind, they have a bag at the salad table and it disappears quickly. If you see it when you walk past, grab some and then top it with the spicy spreads. That's why there is pork rind on my seafood. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27973350453/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="600" src="https://c6.staticflickr.com/9/8633/27973350453_9beb5734d0_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
They have a quite a few Thai based desserts too. The colourful <b>Khanom Luk Chup</b>, it's mung bean filling inside the colourful outer layer. Like Ang Ku Kueh! <br />
<br />
They also have some Thai Pumpkin Custard which disappeared quite quickly! When I wanted to taste it, it's gone!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28510725341/in/dateposted-public/" title="Seasonal Taste @ Westin - The Great Thai Feast"><img alt="Seasonal Taste @ Westin - The Great Thai Feast" height="600" src="https://c6.staticflickr.com/9/8572/28510725341_99771a4bfc_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
I had <b>Khao Niew Ma Muang </b>(Mango Sticky Rice), I know many people love this, but I am one who don't appreciate it. I like my Toffee Pudding with Toffee Sauce eaten with a scoop of Dark Chocolate Gelato, so good. I had a few more scoops of blood orange sorbet, mango sorbet and avocado gelato.<br />
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<a href="https://www.instagram.com/p/BIXX6ZpDimf/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A photo posted by Philip Lim (@keropokman)</a> on <time datetime="2016-07-27T12:38:53+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 27, 2016 at 5:38am PDT</time></div>
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I had 6 helping of this addictive Cha Yen (Thai Milk Tea), made from black tea infused with condensed milk. The hungry ladies beside us, they were also thirsty! Instead of these small mugs that is placed at the dessert table, they used their big iced water glasses from their table to fill it up! That good! I think I haven't had anything with condensed milk for a long time that's why!<br />
(Warning, very sweet! Thai style sweet, which I think some people can't take it.)<br />
<br />
If you consider this for dinner this week if you are planning for some Thai food. On a Wednesday night, it was quite filled up.<br />
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<br />
<b>Seasonal Taste</b><br />
The Westin Singapore<br />
Level 32,<br />
12 Marina View,<br />
Asia Square Tower 2<br />
Singapore 018961<br />
<br />
Tel: +65 6922 6968<br />
Email: seasonaltastes.singapore@westin.com<br />
Web: <a href="http://www.thewestinsingapore.com/seasonaltastes" target="_blank">www.thewestinsingapore.com/seasonaltastes</a></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com112 Marina View, Singapore 0189611.2780969 103.850951000000011.2771048999999999 103.84969050000001 1.2790889 103.85221150000001tag:blogger.com,1999:blog-1749337225709933523.post-69852420412322829762016-07-14T15:24:00.000+08:002016-07-14T15:45:55.104+08:00Michelin Guide 2016 - Bib Gourmand awarded to 34 eating places in Singapore.<div dir="ltr" style="text-align: left;" trbidi="on">
I have ordered my personal copy of Singapore Michelin Guide 2016 and waiting for it to arrive. I know some people says isn't it silly to order when the information will be available online? Well, I have the early versions of Makan Sutra Guide, Miele Guide and why not at least a copy of Michelin Guide too? I love reading from paper is my answer. <br />
<br />
It's one week before the official launch of the Singapore version of the Guide and they have released the names of restaurants and street food outlets in Singapore that has been awarded the "Bib Gourmand". It's what the 'Michelin Inspectors' have regarded as very good and the price range is lower than the restaurants that have the 'stars'. In Singapore the price is below $45. (In Hong Kong, it's below HKD300, or London below £28). I certainly hope the prices of the food won't reach $45 for a bowl of Bak Kut Teh!!<br />
<br />
The press release has the following listing:<br />
<br />
<table border="0" cellpadding="1" cellspacing="1" style="width: 100%;">
<tbody>
<tr>
<td><b>Restaurants</b></td>
<td></td>
</tr>
<tr>
<td>Alaturka</td>
<td>Bussorah Street</td>
</tr>
<tr>
<td>Hjh Maimunah</td>
<td>Jln Pisang</td>
</tr>
<tr>
<td>Ka Soh</td>
<td>College Rd</td>
</tr>
<tr>
<td>Kok Sen</td>
<td>Keong Saik Rd</td>
</tr>
<tr>
<td>Lagnaa</td>
<td>Upper Dickson Rd</td>
</tr>
<tr>
<td>New Ubin Seafood</td>
<td>Sin Ming Road</td>
</tr>
<tr>
<td>Peony Jade</td>
<td>Bukit Chermin Road</td>
</tr>
<tr>
<td>Shish Mahal</td>
<td>Albert St</td>
</tr>
<tr>
<td>Song Fa Bak Kut Teh</td>
<td>New Bridge Road</td>
</tr>
<tr>
<td>328 Katong Laksa</td>
<td>East Coast Rd</td>
</tr>
<tr>
<td>True Blue Cuisine</td>
<td>Armenian St</td>
</tr>
<tr>
<td>Whole Earth</td>
<td>Peck Seah St</td>
</tr>
<tr>
<td>Yhingthai Palace</td>
<td>Purvis St</td>
</tr>
<tr>
<td>Zaffron Kitchen</td>
<td>East Coast Rd</td>
</tr>
<tr>
<td></td>
<td></td>
</tr>
<tr>
<td><b>Other Street Food Establishments</b></td>
<td></td>
</tr>
<tr>
<td>Bismillah Biryani</td>
<td>Dunlop Street</td>
</tr>
<tr>
<td>JB Ah Meng Kitchen</td>
<td>Geylang Road</td>
</tr>
<tr>
<td>Sin Huat Eating House</td>
<td>Geylang Road</td>
</tr>
<tr>
<td></td>
<td></td>
</tr>
<tr>
<td><b>Hawker Stalls</b></td>
<td></td>
</tr>
<tr>
<td>Claypot Laksa</td>
<td>Alexandra Village Food Centre</td>
</tr>
<tr>
<td>A Noodle Story</td>
<td>Amoy Street Food Centre</td>
</tr>
<tr>
<td>Famous Crispy Curry Puff</td>
<td>Amoy Street Food Centre</td>
</tr>
<tr>
<td>Hong Kee Beef Noodle</td>
<td>Amoy Street Food Centre</td>
</tr>
<tr>
<td>Hoo Kee Rice Dumpling</td>
<td>Amoy Street Food Centre</td>
</tr>
<tr>
<td>Wedang</td>
<td>Golden Mile Food Centre</td>
</tr>
<tr>
<td>Famous Sungei Road Trishaw Laksa</td>
<td>Hong Lim Market and Food Centre</td>
</tr>
<tr>
<td>Na Na Curry</td>
<td>115 Bukit Merah View Market and Food Centre</td>
</tr>
<tr>
<td>Chey Sua Carrot Cake</td>
<td>Toa Payoh Block 127 Food Centre</td>
</tr>
<tr>
<td>Tian Tian Hainanese Chicken Rice</td>
<td>Maxwell Food Centre</td>
</tr>
<tr>
<td>Shi Hui Yuan</td>
<td>Mei Ling Food Centre</td>
</tr>
<tr>
<td>Alliance Seafood</td>
<td>Newton Food Centre</td>
</tr>
<tr>
<td>The Fishball Story</td>
<td>Have since relocated to NUS University Town and Timbre+</td>
</tr>
<tr>
<td>Tiong Bahru Hainanese Boneless Chicken Rice</td>
<td>Tiong Bahru Market</td>
</tr>
<tr>
<td>Hong Heng Fried Sotong Prawn Mee</td>
<td>Tiong Bahru Market</td>
</tr>
<tr>
<td>Balestier Road Hoover Rojak</td>
<td>Whampoa Market Place</td>
</tr>
<tr>
<td>Liang Zhao Ji</td>
<td>Whampoa Market Place</td>
</tr>
</tbody></table>
<br />
<br />
I have not tried all of it, never heard of some of it as well. Some deserve it as they food has been really good and my family and I enjoy eating there. Some eating places have moved away more than 5 km from where we stay and we stopped going there. Maybe it's time to try the food at Ka Soh again!<br />
<br />
Some listing.... I wonder why..... I really wonder!!! There are more who deserve the listing. Before anyone say why isn't more deserving ones listed? It's just like any other guide or listing, online or on paper. It's just someone's view. Just like you might not totally agree with what I write.<br />
<br />
<br />
Here are 2 photos of our recent eats at an establishment that has been awarded the Bib Gourmand. The Crab Porridge and Crab Garlic Baked Style at New Ubin Seafood. When we dined there, they said they had one-for-one offer, so we had loads of crabs. <br />
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Also some places the prices are not really $45 or less. Maybe a dish maybe. So we don't really know their criteria or who the inspectors are....<br />
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<a href="https://www.instagram.com/p/BHv41teD1wq/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A photo posted by Philip Lim (@keropokman)</a> on <time datetime="2016-07-12T04:36:59+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 11, 2016 at 9:36pm PDT</time></div>
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<a href="https://www.instagram.com/p/BH1KcQcDvWi/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A photo posted by Philip Lim (@keropokman)</a> on <time datetime="2016-07-14T05:46:59+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 13, 2016 at 10:46pm PDT</time></div>
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I am also secretly quite happy the Food Centre near my home hasn't got any listings. Prices have been going up by 10-20% for many stalls. One aunty told me, we haven't raised our prices for 8 years, which is fair enough. At least I know the stalls in the Food Centre won't be suddenly going up by a lot so soon.<br />
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Happy Eating! </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-8570546936550784872016-07-12T16:23:00.000+08:002016-07-12T16:23:36.960+08:00Breakfast at Gemmills Singapore.<div dir="ltr" style="text-align: left;" trbidi="on">
Here's a hidden (or not quite busy yet) place to get breakfast if you happen to work in the Amoy Street or Telok Ayer area. The address of the place is officially 110 Amoy Street, but the entrance to the place is by the back door.<br />
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If you are one of those early risers and take the MRT to work, you can exit before 7:45 am and take a short walk to Gemmills from Telok Ayer (Downtown Line) MRT Station. Telok Ayer Station happens to be one of the 18 designated stations that you can get off for free if you exit before 7:45 am. Just cross one street and a half and you are at Gemmills. Your mobile phone map can show you the route.<br />
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Money saved on your ride and be used to get some food and coffee here. The prices here are reasonable too. Scroll to the end for a photo of the prices. <br />
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<a href="https://www.instagram.com/p/BHtpDlXj6xk/" style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" target="_blank">A photo posted by Philip Lim (@keropokman)</a> on <time datetime="2016-07-11T07:40:35+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jul 11, 2016 at 12:40am PDT</time></div>
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<br />
Here's the entrance that is accessible from Gemmill Lane.<br />
<br />
This place morphs depending on the time of the day. From 8 am in the morning till afternoon, it's a cafe, in the evening it becomes a pub. This place is a licensed bottle shop that has a wide selection of sparkling, reds and whites from around the world plus a selection of craft beers too. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28180054211/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="556" src="https://c4.staticflickr.com/8/7435/28180054211_7447c556de_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
Was here to have sampling of the breakfast that is served, courtesy of Gemmills.<br />
<br />
There is a coveted seat here but most people will not get it unless you happen to be there at the right time. It has a view of the circular 'fire escape' staircase that is common in older buildings. Very Instagram-able just like the food here.<br />
<br />
Decent enough table for your food and drink and 13 inch macbook air. Sorry, no wifi available as yet. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27642581183/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="533" src="https://c8.staticflickr.com/8/7580/27642581183_93c97e5e40_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
The priciest food here is only $8 for this bowl of Granola with Fruit and Yoghurt. <br />The granola is pretty good and it had a good mix of nuts and oats and has a nice toasty aroma.<br />
<br />
It sure taste much better than my recent breakfast which has been Weet-bix. Ya, I am on strange diets sometimes and it has been Weet-bix the gluten free ones recently. This granola made me think, why am I eating WB!! <br />
This was <a href="http://www.camemberu.com/" target="_blank">Catherine</a>'s coffee, I was having Tea. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/27977388450/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="533" src="https://c3.staticflickr.com/9/8660/27977388450_02271dd5a8_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<br />
This was the sourdough toast with jam that I had. Breads and pastry are all made in house as they have a baker that makes them there. Nicely toasted with a generous amount of butter and house-made blackberry jam, it was something simple and good. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28180372061/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="432" src="https://c6.staticflickr.com/9/8621/28180372061_22f3df9aca_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
The bakes for the morning. If you want a bigger selection, go around 10 or so and everything will be out on display. It will then remind you of the Cafes that are in Melbourne.<br />
<br />
In fact, one of the co-owner of the place calls Melbourne his permanent home. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28154525672/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="800" src="https://c1.staticflickr.com/8/7373/28154525672_4f585b6059_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
A capture of the pricing if you want to know. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/28154252322/in/dateposted-public/" title="Gemmills Singapore"><img alt="Gemmills Singapore" height="533" src="https://c3.staticflickr.com/8/7367/28154252322_524c6b307e_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
For those in the area and have missed Stamping Ground Coffee House who have moved to the East Coast area, in the month of August, Gemmills and Stamping Ground are collaborating to have 2 unique blends of cold brew just to beat the heat.<br />
<br />
<br />
<b>Gemmills Singapore</b><br />
110 Amoy Street, #01-02<br />
Singapore 069930<br />
<br />
Tel: +65 6221 5564<br />
Opens from 8 am to midnight everyday except Sundays. <br />
<br />
Social media links: <br />
<a href="http://facebook.com/gemmillssingapore" target="_blank">facebook.com/gemmillssingapore</a><br />
<a href="http://instagram.com/gemmillssingapore" target="_blank">instagram.com/gemmillssingapore</a></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com2110 Amoy St, Singapore 0699301.28185 103.84762799999999-24.2401845 62.539033999999987 26.8038845 145.15622199999999tag:blogger.com,1999:blog-1749337225709933523.post-26851574275882452862016-02-03T10:39:00.005+08:002016-02-03T10:39:47.565+08:00Salted Egg Lava Croissant @ Antoinette<div dir="ltr" style="text-align: left;" trbidi="on">
The lure of croissants. I do have a <i>slight </i>weakness for it and dragged the wife to go around Paris to taste it. You probably have watched Gordon Ramsay's <a href="https://www.youtube.com/watch?v=K7zdYKn2RJo" target="_blank">YouTube</a> where he went to <a href="http://www.arnaud-delmontel.com/index.en.php" target="_blank">Arnaud Delmontel</a> to learn how to make the perfect croissant. That was one of the early YouTube that made me go around tasting Croissants. Arnaud do have one of the nicer croissants in Paris.<br />
<br />
The lure of croissants also made us choose Melbourne as a destination for our family trip. Last November, in the cold winter of Melbourne, with the wife and baby in tow, we queued for Melbourne's ultimate place for <a href="https://www.instagram.com/p/-XWij0ChU-/" target="_blank">croissant</a> at <a href="https://www.lunecroissanterie.com/" target="_blank">Lune Croissanterie</a>. This place really has one of the better croissants around in the southern hemisphere! <i>(I mentioned slight weakness so I won't list out all the places and silly things I do.)</i><br />
<br />
For croissants in Singapore, Antoinette has one of Singapore's better croissants. I don't use the word best because I haven't found one. (Mua ha ha ha....) On 1 February, Antoinette joined the hype of having Salted Egg Lava Croissant. (Hurray!)<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/24156703333/in/dateposted-public/" title="Salted Egg Lava Croissant"><img alt="Salted Egg Lava Croissant" height="534" src="https://farm2.staticflickr.com/1458/24156703333_b0387b3243_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
This is Chef Pang Kok Keong's Salted Egg Lava Croissant. The browning of the dough is just perfect. (This was indoors taken without flash, so there's a tinge of warmness in the photo, this is as real as you can get when you dine there) You can see the layerings and this was taken out fresh from the oven, so as you bite into it, it layers shatters as it should. <br />
<br />
We were told it's made from French butter and it has been laminated and shaped in a controlled environment at 12 degrees Celsius. That is why we should leave the making of croissants to the experts. My sis and cousin have been planning to make their own and planning how to get the kitchen really cold and surface cold etc... So much planning. <br />
<br />
If you wonder about the size, this is one huge croissant. It is served one croissant on a plate!<br />
<i>(For those who play the piano, it's about 1 octave plus around 2 white keys in width)</i><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/24665747622/in/dateposted-public/" title="Salted Egg Lava Croissant"><img alt="Salted Egg Lava Croissant" height="533" src="https://farm2.staticflickr.com/1494/24665747622_08b052b073_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
This silly boy wanted to take a photo in natural light to show you the colour of the croissant, so he sneaked out the bakery/restaurant with his plate. Here you go, the colour from the Maillard reaction of the dough. Such nice browning. The layers too. This was 'sawn' using a serrated knife that's why it is so nicely cut. (Chef is not telling the temperature and time he took to bake it.)<br />
<br />
The croissant filling that is 'lava-ly' (you can pronounced it as lovely too), is made from real natural egg yolks, sugar and milk. The colour is this because it is made from natural egg yolks. Most places that mass produced lots of 'liu sar' products will use egg yolk powder as it is easier and less time consuming.<br />
<br />
If you have to take photo, you got less than a minute to do it if you want the lava to flow out. It will harden up as it turns cold! <br />
<br />
Talking about time consuming, the salted egg yolk lava is hand-sieved to give it a smooth texture. If you have been watching lots of cooking show, you know those who wow-ed the judges always hand-sieved their mash potatoes etc.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/24665748492/in/dateposted-public/" title="Salted Egg Lava Croissant"><img alt="Salted Egg Lava Croissant" height="533" src="https://farm2.staticflickr.com/1680/24665748492_38bd81a03a_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
Here you go, another shot to show you the 'lava' and also the air pockets in the croissants. <br />For those who love both croissant and anything salted egg yolk, you can try this.<br />
<br />
<br />
The Salted Yolk Lava Croissant is made fresh daily in limited quantities (couple of hundreds at the moment). The croissant is priced at $6.50++ for dine-in and $6.50+ for take-away. I recommend you dine-in. You need to eat it warm so it's flaky and the filling still oozes!<br />
<br />
Available at:<br />
- Antoinette's Penhas outlet from 1st February at 11 am daily.<br />
- Antoinette's Mandarin Gallery and Softel So Singapore outlets from 10th February at 1 pm daily.<br />
<br />
Website: <a href="http://www.antoinette.com.sg/" target="_blank">www.antoinette.com.sg </a><br />Facebook: <a href="http://www.facebook.com/antoinette.sg">www.facebook.com/antoinette.sg</a><br />Instagram: antoinette_sg<br />
<br />
<b>Antoinette Penhas Road </b><br />30 Penhas Road (off Lavender Street) <br />Singapore 208188 <br />Tel: +65 6293 3121<br /><br />
<b>Antoinette Mandarin Gallery </b><br />
333A Orchard Road <br />
Mandarin Gallery<br />
#02-33/34<br />
Singapore 238897<br />
Tel: +65 6836 9527 <br />
<br />
<b>Antoinette Softel So Singapore</b><br />
Lobby Level <br />
35 Robinson Road<br />
Singapore 068876 <br />
Tel: +65 6701 6868</div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com130 Penhas Rd, Singapore 2081881.3093716 103.86254959999997-24.2126629 62.553955599999966 26.8314061 145.17114359999997tag:blogger.com,1999:blog-1749337225709933523.post-74823777106863565072015-12-29T15:32:00.000+08:002015-12-29T15:32:11.655+08:00What to eat at Beauty World Station, Downtown Line, Singapore. <div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23744379490/in/dateposted-public/" title="Beauty World Station Open Day"><img alt="Beauty World Station Open Day" height="522" src="https://farm6.staticflickr.com/5691/23744379490_9c0a2c82ac_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<i>(Photo of Beauty World Station during the Open House)</i> <br />
<br />
The Downtown Line 2 has opened and people are all stopping at Beauty World (DT5) station to have their meals.<br />
<br />
We the residents living around Beauty World welcome you to have a meal or two here. Please take the train here, as the parking attendants are quite active here and you don't want your meal to cost much more than it should. You have already been warned. <br />
<br />
There are a few listings you can follow that has been published by fellow food bloggers I know personally. The local residents welcome these lists because those are places we don't go often. Hehe... Come and help our local restaurants and cafes. <br />
<br />
Some people have asked me, and it's too much to tell or write. I have rounded them up into 8 clusters or areas you can visit to have your meals here.<br />
<br />
The main eating clusters of eateries at DT5 Beauty World Station are: <br />
Exit A / B: <br />
1) Bukit Timah Shopping Centre <br />
2) Beauty World Centre <br />
3) Bukit Timah Plaza <br />
4) Cheong Chin Nam Road food outlets.<br />
5) Lorong Kilat<br />
<br />
Exit C:<br />
6) Bukit Timah Market and Food Centre.<br />
7) Toh Yi Estate Coffeeshops <br />
8) Eng Kong Terrace <br />
<br />
<i><b>The most popular cluster: </b></i><br />
The most popular place to eat would be the Bukit Timah Food Centre. However be warned that many hawkers don't open everyday, especially the popular ones. They open 4 or 5 out of 7 days. Recently in the newspaper we have a hawker that was featured having their satay recipe passed down from generations. The stall has been in the same family for more than 70 years. Be warned also that different family member / employees cooked in the same stall. The father might cook in the day and the son at night, so there's a different in taste and quality! So we only order certain food when certain people are cooking. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23411827924/in/dateposted-public/" title="Beauty World Station - 27 Dec - Taking the first ride that arrives."><img alt="Beauty World Station - 27 Dec - Taking the first ride that arrives." height="497" src="https://farm2.staticflickr.com/1593/23411827924_a82492b2e2_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<i>(The local residents are very proud of this station. Many woke up at 5am in the morning to catch the first train that arrives at this station.)</i><br />
<br />
<i><b>Some other interesting facts:</b></i><br />
<br />
The Malay food stalls never seem to survive at the Hawker Centre, the stalls always close down. You know why? Everyone goes to the Indian Muslim stalls at Cheong Chin Nam Road. There are 2 very famous shops. It's like everyone has their own favourites. You go and try and pick your side! One has recently been renovated and one is like so old school stuck in 80s mamak but inside a shop. <br />
<br />
Chicken seems to be the most popular meat as there are quite a few places that sells chicken here. One of them does the most delicious fried chicken ever. When you order it, they will unwrap a packet of 'salt baked chicken' and deep fry it. It's so addicitive! You can try your luck at finding where that place is. They have like probably 15 or so chicken a day only from our observation. So it's a secret for now. Hints are in my instagram account. <br />
<br />
There used to be 12 ice cream places within a 2 km radius, but most of them have closed down. A neighbour who lives in the same block as me has an ice cream shop actually opens his ice cream shop all the way in the East because he said the rent in this area is too high. We found out we were neighbours when I ate ice cream in the east! <br />
<br />
We also have many Korean restaurants in the area. There are 5-6 of them and 3 of them have been around for some time. We have a community of Koreans living in this area. We even have a 'chap chai peng' style Korean stall! (The 'point point' this and that style of food)<br />
<br />
Talking about Cafes, there's a whole long list of it too. Not all are popular though to tell the truth. We need more people to come fill up the places. <br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23411711684/in/dateposted-public/" title="Beauty World Town re-enactment at Bukit Timah Community Centre"><img alt="Beauty World Town re-enactment at Bukit Timah Community Centre" height="488" src="https://farm6.staticflickr.com/5813/23411711684_a242c15782_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<i>(A recreation of what Beauty World Town looked like long ago. This was at the Bukit Timah Community Club recently.)</i><br />
<br />
<i><b>More interesting non food related facts:</b></i><br />
<br />
People always say folks staying here are 'atas'. We beg to differ. They probably forgot this area has the most 'atas' (highest) pile of earth in Singapore, Bukit Timah Hill. Residents in this area can see Swissôtel The Stamford, Marina Bay Sands from our flats. <br />
<br />
Beauty World is also the name of a Singapore Musical! It's a musical that tells of a story of a young Malaysian girl from Batu Pahat to the 1960s Singapore in search of her father. <br />
<br />
Our local MP is quite popular with the residents because she lives in the area! The older folks in the area watched her grow up. We have seen her do her own groceries in the local supermarket before too. While friends say their MP never visit, our MP does and she does it at least 2 times a year. We avoid being at home because we are shy, our photos might end up on her Facebook page. LOL!<br />
<br />
It's a Beautiful World out here with lots of food. Welcome to Beauty World MRT Station. Maybe when I am free, I will list out the 100 over places to eat here and our personal favourites. For now, just walk around the 8 areas listed above and you will find a place or two to have a nice meal. <br />
<br />
Here's the first train that arrived at Beauty World Station at 5:57 am!<br />
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<a href="https://www.instagram.com/p/_xWH7MihcW/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_blank">First 'open to public' train that arrived at Beauty World station.</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2015-12-26T22:00:57+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 26, 2015 at 2:00pm PST</time></div>
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-48488435104782045392015-12-22T21:42:00.004+08:002015-12-22T21:42:25.130+08:00Power your day with Quaker @ Brunches Cafe<div dir="ltr" style="text-align: left;" trbidi="on">
Recently after coming back from a short holiday, we were invited to try a menu that's made from the different products by Quaker Singapore at Brunches Cafe. I had wondered how would it would taste. From the way I prepare Quaker Oats, I just use hot water and stir and eat it. It's one of the ways to stay healthy.<br />
<br />
I was pleasantly surprised that that the food prepared with Quaker products at Brunches Cafe is so tasty, it's a little addictive that I wanted to order another portion. Even not because of coming to try oats, Brunches Cafe is a very cosy place with lots of furniture and fixtures that have been reused. Someone said it's a very 'instagrammable' place! The food I heard is quite good too. I'll be back to try other food another day.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23878687366/in/photostream" title="Brunches"><img alt="Brunches" height="800" src="https://farm1.staticflickr.com/728/23878687366_9e1a13926a_c.jpg" width="651" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
A good cup of coffee pleases the wife and she gave a nod of approval of the coffee here.<br />
Other than the coffee here, the staff here is also very friendly to kids!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23904788745/in/photostream" title="Brunches"><img alt="Brunches" height="800" src="https://farm1.staticflickr.com/684/23904788745_5125386f72_c.jpg" width="645" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
From now till the end of the year, if you like me want to try how the different Quaker products can be made tasty and not boring like how I prepare them at home, you can visit Brunches Cafe and order from the "Power Your Day With Quaker" menu. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23822307371/in/photostream" title="Brunches"><img alt="Brunches" height="800" src="https://farm6.staticflickr.com/5787/23822307371_477cd5e2c0_c.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
If you all have been shopping in the supermarket, you might have been given the 'Quaker Oat for Rice', you can prepare risotto with it! My colleague at work brought the 'Quaker Oat for Rice' to work and ask if anyone want it because he doesn't cook. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23278023413/in/photostream" title="Brunches"><img alt="Brunches" height="800" src="https://farm6.staticflickr.com/5695/23278023413_764b603cd6_c.jpg" width="628" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
We wanted to go to 'Brunch' for brunch at around 11 am, but because of the little girl messing up our schedule, we only went there at 3 pm or so. So sad that the dessert was sold out by then! <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23822306631/in/photostream" title="Brunches"><img alt="Brunches" height="600" src="https://farm6.staticflickr.com/5690/23822306631_24997eb70a_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
The <i><b>Creamy Chicken Risotto</b></i> was really creamy and had lots of chicken chunks. Probably the first time I had 'oats' that is savoury. It was almost like the 'usual' risotto just a bit healthier with the carrots and cucumber cut into tiny bits that gave it a slight crunch. Taste wise, it's something that I could keep putting it into my mouth. <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/23276590354/in/photostream" title="Brunches"><img alt="Brunches" height="600" src="https://farm1.staticflickr.com/627/23276590354_8def5a3629_c.jpg" width="800" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
<i><b>Quaker Sweet Corn Oatmeal Porridge.</b></i><br />
This second dish is more like the usual cooked oatmeal porridge that people will prepare at home except it has some sweet corn. Slightly sweet when compared to the risotto that is savoury. This is a vegetarian option and they have replaced meat with some delicious mushroom. Love that the sunny side egg is so nicely done and the egg yolk does goes well when mixed with the sweet corn oatmeal. <br />
<br />
You can try and get idea about how you can prepare Quaker products in a different way.<br />
<br />
<br />
<b>Brunches Cafe</b><br />
96 Rangoon Road<br />
Singapore 218381<br />
<br />
Tel: + 65 8685 8488</div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-1366525610323657282015-09-14T23:14:00.001+08:002015-09-16T14:56:13.809+08:00Quaker Oats Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Have you eaten or bake a cake made with oats before? <br />
<br />
If you haven’t, it is one way to add variety to what you eat. It might be a way to easily add in more fiber to your diet. Studies have shown oats has a cholesterol-lowering properties for some people. You can do an online search for “Health Benefits of Oats” and you can read all the articles there are out there. <br />
<br />
There are also those that do not believe the benefits of oats, but they want to eat tasty cake. Do you think a cake that has instant oats will be tasty? I hope this recipe might change your mind. <br />
<br />
This is not a light and fluffy cake, but a dense chocolatey cake. No, it also doesn’t take like oats or paper, it taste like real chocolate cake. <br />
<br />
Try and bake it or ask something to bake it for you. This is a mix of different recipes that I have experimented and probably the least sweet version you can find. Those who are sweet-tooth might not find it sweet. You can ‘sweeten’ it by having a scoop of ice cream on top of the slice of cake when you serve it.<br />
<br />
<br />
<b>Quaker Oats Chocolate Cake</b><br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/20593098253/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="427" src="https://farm6.staticflickr.com/5821/20593098253_fe6c691420_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Ingredients:</b><br />
<br />
Set A:<br />
100 gm Quaker Instant Oats<br />
400 ml boiling water<br />
<br />
Set B:<br />
150 gm brown sugar<br />
150 gm butter<br />
2 eggs<br />
<br />
Set C (to be sifted together):<br />
200 gm flour<br />
1 teaspoon baking soda<br />
3 tablespoon cocoa powder<br />
<br />
Set D (others):<br />
1/2 teaspoon salt<br />
150 + 50 gm chocolate chips<br />
<br />
<b>Method:</b><br />
<br />
1. Preheat oven at 170C.<br />
2. Prepare a cake pan. I use a square one. (20 cm x 20 cm x 5 cm)<br />
3. Cream the butter and sugar (from Set B ingredients) in a mixer. <br />
4. When you have a nice creamy mix, add in the eggs and mix it to a nice creamy mix again.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/21026306778/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/732/21026306778_8538108831.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
5. Add in the flour, cocoa powder, baking soda (Set C ingredients) plus the salt into the mixture.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/21027414339/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/669/21027414339_630350a0cd.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
6. Mix the Quaker Instant Oats with the hot water (Set A ingredients) for around 2-3 minutes.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/20591551144/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/670/20591551144_885557afd8.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
7. Add the Quaker Instant Oats that has been soaked into a paste into the other ingredients. Careful, it is hot.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/21027415299/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/667/21027415299_d78ab89f5a.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
8. Add in 150 gm of chocolate chips and give it a good stir. Do it quickly one or two stirs as the chocolate chips will melt quickly.<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
9. Pour the mixture into a cake pan. <br />
10. Sprinkle the 50 gm of chocolate chips over the cake.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/21187973166/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/647/21187973166_cfd2e8bd7d.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
11. Bake for 30-40 minutes. You can test the cake your favourite way. Some people insert a metal skewer or toothpick. I bake it to around 95-98C in the centre to have a moist cake.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/20593097963/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="333" src="https://farm1.staticflickr.com/643/20593097963_4d99464576.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Enjoy the cake, let me know if you like this recipe.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/20591551324/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="427" src="https://farm1.staticflickr.com/721/20591551324_97270c0721_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/keropok/20593098923/in/photostream" title="Quaker Instant Oats Chococlate Cake"><img alt="Quaker Instant Oats Chococlate Cake" height="427" src="https://farm1.staticflickr.com/690/20593098923_9e33c554ac_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<br />
Thanks to Quaker, I have a giveaway! <br />
<br />
There are 3 sets of $50 hamper of Quaker products that winner will get. To win it, you just need to do 3 simple things:<br />
1) Like <a href="https://www.facebook.com/QuakerSingapore" target="_blank">Quaker’s Facebook page</a><br />
2) Like <a href="https://www.facebook.com/keropokmancom" target="_blank">Keropokman.com’s Facebook page</a><br />
3) Share this blog post on Facebook.<br />
<br />
<br />
<a class="rcptr" data-raflid="60b6b41518" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/60b6b41518/" id="rcwidget_8kzkcisy" rel="nofollow">a Rafflecopter giveaway</a>
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<br /></div>
This post is brought to you by Quaker. Follow them on Facebook at <b><a href="https://www.facebook.com/QuakerSingapore" target="_blank">QuakerSingapore</a></b> for more interesting and fun ways to enjoy your daily dose of oatmeal.
</div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-52764820896772255162015-06-20T23:42:00.002+08:002015-06-20T23:42:37.278+08:00Dilmah High Tea Set @ Carpenter and Cook<div dir="ltr" style="text-align: left;" trbidi="on">
Carpenter and Cook (C&C) is probably the cafe that we visit most often because it's in our neighbourhood. We will walk in and pick up a pastry or two on the way home. For the longest time, I have never blogged about this place because we don't want to invite people into our neighbourhood and cause a 'congestion' to a place we love.<br />
<br />
So, why am I blogging about it now? There are now more cafes along this "Carbo Street" (aka Lorong Kilat) to spread the cafe crowd, so it's a good time to introduce this gem in our neighbourhood. <br />
<br />
If you love their pastries and other baked goods, you might probably wish they come in a smaller size so that you can order a variety to try. Good news! C&C is participating in the "Host a Dilmah Real High Tea Challenge" and they will be pairing food with the Dilmah Exceptional Premium Tea Series.<br />
<br />
It will only be available this week (20-28 June 2015).<br />
<br />
<a href="https://www.flickr.com/photos/keropok/18793813750" title="Carpentar and Cook, Dilmah High Tea Set by Phil, on Flickr"><img alt="Carpentar and Cook, Dilmah High Tea Set" height="800" src="https://c1.staticflickr.com/1/368/18793813750_f3cccd4252_c.jpg" width="587" /></a>
<br />
<b>Dilmah High Tea Set for 2 ($20 per pax)</b><br />
<br />
For $20 per person, you get to choose 1 flavour of tea from the Dilmah Exceptional Premium Tea Series and a selection of different pastries and other bakes. <br />
<br />
If you prefer to dine alone, you can still have the tea set (which comes in a 2-tier platter) and sample the variety of food. <br />
<i><br /></i>
<i>(This Cafe is also a shop that sells furniture and other antiques, you'll be served on these lovely antique china and cutlery! When they first opened, I set my eyes on the church pew chairs and wanted to replace our dining room chairs with them, but it was a bit out of my budget then.)</i><br />
<br />
<a href="https://www.flickr.com/photos/keropok/18793843248" title="Carpentar and Cook, Dilmah High Tea Set by Phil, on Flickr"><img alt="Carpentar and Cook, Dilmah High Tea Set" height="533" src="https://c1.staticflickr.com/1/476/18793843248_b331a5b7ff_c.jpg" width="800" /></a>
<br />
<br />
What we had earlier today:<br />
<br />
- Earl Grey & Lavender Mini Loaf<br />
- Valrhona Caraibe Chocolate & Maldon Sea Salt Caramel Tart<br />
<br />
Their Earl Grey and Lavender Mini Loaf this week is made with the premium series Dilmah Earl Grey. Still having the texture and fragrance of Earl Grey. Not too strong for me.<br />
<br />
My favourite of the day is the Valrhona Caraibe Chocolate & Maldon Sea Salt Caramel Tart. I have to confess I am bias to anything chocolate. Made with one of the better chocolate around, it's something you got to try. <br />
<br />
<br />
<a href="https://www.flickr.com/photos/keropok/18358930564" title="Carpentar and Cook, Dilmah High Tea Set by Phil, on Flickr"><img alt="Carpentar and Cook, Dilmah High Tea Set" height="533" src="https://c2.staticflickr.com/4/3820/18358930564_731978a330_c.jpg" width="800" /></a>
<br />
<br />
This is something that Anglophile loves. Scones and Clotted Cream. The scones (made with French butter) and jam are made in-premise. The only thing that they do not make are the clotted cream - they import them from Britain. <br />
<br />
They served both good old plain scones and mixed fruit scones. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18981498195" title="Carpentar and Cook, Dilmah High Tea Set by Phil, on Flickr"><img alt="Carpentar and Cook, Dilmah High Tea Set" height="459" src="https://c1.staticflickr.com/1/335/18981498195_d6bfd7c621_c.jpg" width="800" /></a>
<br />
<br />
The green apple and cucumber finger sandwiches were lovely. Sis bit into it and said it's brioche because of the noticeable fragrant buttery taste. I have never had green apple, cucumber and yoghurt sandwiches, and was pleasantly surprise that it was refreshing. I thought they added a secret ingredient because I tasted something pickled in the sandwich.<br />
<br />
Their Tiramisu is made from the coffee which they brew with the coffee machine. They don't use the usual 'coffee liqueur' that most home bakers use (i.e. kahlua or amarula). I am not telling you what they use, I am sworn by secrecy. Taste it and see if you like them. <br />
<br />
Macarons! Everyone love a macaron that has been nicely aged, still having a hard shell and slightly chewy inside. It's best paired with the Rose with French Vanilla Dilmah Tea. Why? It's a raspberry and lychee macaron! They use fresh lychee that is now in season. French dessert fans will know what flavour that will be! Ispahan! <br />
<br />
<br />
<i><b>What would you recommend?</b></i><br />
- This set during this week is good and it's a good price. Our usual takeaway of 2 items already cost around $14. This set allows you to sit and have the items above and also a pot of tea. <br />
- If you have room for more food, we love their Lemon Tart! It's one of the items that we always have for takeaway. <br />
<br />
<i><b>Baby notes:</b></i><br />
<br />
Crowded cafes are usually a no no for babies. Weekends are really busy here, so parents with babies should avoid it. Weekdays are all right though, we live nearby and we know when people flock to our neighbourhood.<br />
<br />
<b><i>Other notes:</i></b><br />
This was an arranged tasting session, thanks to Dilmah Teas. We paid for our takeaways that we could not resist, i.e. the Lemon Tarts.<br />
<b> </b><br />
<br />
<b>Carpenter and Cook</b><br />
19 Lorong Kilat<br />
#01-06<br />
Singapore 598120<br />
<br />
Tel: 6463 3648<br />
Hours: Tuesdays - Saturdays: 10am - 10pm / Sundays: 10am - 7pm / Closed on Mondays<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com019 Lorong Kilat, Singapore 5981201.340965 103.77361399999995-24.1810695 62.465019999999953 26.8629995 145.08220799999995tag:blogger.com,1999:blog-1749337225709933523.post-51467857574029357302015-06-17T14:53:00.002+08:002015-06-17T14:53:51.777+08:00Hambaobao @ Beauty World Centre<div dir="ltr" style="text-align: left;" trbidi="on">
The wife and I have been wanting to try HamBaoBao since it's in our neighbourhood. Everyday around evening, we would have to think what to have for dinner. Depending on baby's mood and the weather we plan where to go. Evenings are when I take over from the wife the 'duties' of taking care of baby. It's time when mummy eats a hearty meal so she is energized for the next day's routine. <br />
<br />
The day was right, cool weather, this is going to be at a hawker centre on the 'rooftop' of Beauty World Centre where it's usually warm. So we hop on the bus and stop at the upcoming Beauty World MRT station stop. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18693244200" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="728" src="https://c2.staticflickr.com/4/3705/18693244200_f8b3ccdcb8_c.jpg" width="800" /></a>
<br />
<br />
The tables were mostly packed with everyone ordering from different stalls at this hawker centre. The 2 tables that were empty were right in front of the stall. Maybe it's our day to try it.<br />
<br />
Looking at the menu and peeping at the orders that were going out, the wife knew she can wallop 2 of the burgers. The appetite of BF mums are enormous. They can eat and won't grow in size because of the calories burnt breastfeeding!<br />
<br />
So the wife ordered and they asked if you wanted fairy fries, the wife said no, thinking it was just like other fries serves elsewhere. It was until we saw other people's orders of fairy fries that we decided we should try it as well, and she went to add one portion of fairy fries. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18258391564" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="692" src="https://c2.staticflickr.com/6/5535/18258391564_b931f84464_c.jpg" width="800" /></a>
<br />
<b>Crispy Pork Belly HBB ($4.50)</b><br />
<br />
I had a smile on my face. My favourite meat with hoisin sauce, English mustard 'kiap' between a burger. Some meat with mustard over it, then topped with cucumber and the crispy bits!<br />
<br />
The burger came together nicely. I love dipping my Crispy Pork in mustard to give it that bit of zing, the splash of English mustard they spread gave it the zing that I like. The cucumber also gave it a nice refreshing crunch and a little moisture as you bite into it. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18260286473" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="709" src="https://c2.staticflickr.com/6/5530/18260286473_77ccd53814_c.jpg" width="800" /></a>
<br />
<br />
I thought it deserved another shot that here it is. I am becoming quite pro taking photos using the iPhone 6 without anyone noticing and I have a baby in kangaroo pouch position in front of me.<br />
<br />
I also like the fact that it comes with a piece of paper so I can eat the burger holding the paper so that my hands are clean to take care of baby and nothing will drip on baby that's in front of me. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18693244480" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="728" src="https://c2.staticflickr.com/6/5593/18693244480_2dce8ed348_c.jpg" width="800" /></a>
<br />
<b>The Classic Beef HBB ($4.50)</b><br />
<br />
The wife's first burger was the classic beef. Simple yet quite good. A beef patty, cheese, homemade tomato sauce, pickles and lettuce. If you like a simple burger and a meat eater, this is a good choice. If you are a big eater, order 2, it can be small to some. The pricing allows you to order 2 without burning the pocket. <br />
<br />
The wife always uses her hands eating her burgers. Since it's the husband's time to take care of baby, she can use her hands and get deliciously sticky hands. No fear, all well prepared mums have lots of wet wipes and tissues in the SG50 Skip Hop Diaper Bag! <br />
<br />
<br />
<a href="https://www.flickr.com/photos/keropok/18258391874" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="692" src="https://c2.staticflickr.com/4/3683/18258391874_52bc4bfd2f_c.jpg" width="800" /></a>
<br />
<br />
Oh yes, Fairy Fried are hand cut potato wedges. It's pretty addictive too.<br />
No wonder everyone was ordering it. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18258392024" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="699" src="https://c2.staticflickr.com/4/3866/18258392024_d822b7c77f_c.jpg" width="800" /></a>
<br />
<br />
<b>Dat Dory Fish HBB ($5)</b><br />
<br />
The wife loves fish burgers and this was her second burger. She said she'll gladly come to the fourth floor than to eat the fish burger on the first floor. (This only residents around this area will know what's on the first floor.)<br />
<br />
A palm size piece of dory with tartar sauce, zucchini, red pepper and cheese. The wife likes it because of the grilled pepper and the tartar sauce. The fish has some char and was juicy, you can see it in the photo above. The overall bite into the burger is very balanced. She said this left a nice impression on her. <br />
<br />
<div style="text-align: center;">
***</div>
<br />
Fast forward 2 or 3 weeks later, we thought of the burgers again. Weather has been too warm and humid to bring the baby out, so I packed the burgers back.<br />
<br />
Speaking from our experience, I would recommend that you eat there instead of packing it back and the Fairy Fries will become a little limp and also the burger buns have absorbed all the moisture from the burgers. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18875728162" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="533" src="https://c2.staticflickr.com/6/5544/18875728162_34945f32fd_c.jpg" width="800" /></a>
<br />
<br />
I misread wife's SMS and ordered a Dory plus extra beef patty in a burger. She wanted 2 individual burgers, but I ordered the 2 in 1. Well, now we know it can be done, fish and beef in a burger! <br />
<br />
I am not a fan of Ayam Buah Keluak, but I ordered it because we have tried everything in the menu. The only thing we haven't tried. I should buy it for the Father-in-law who is Baba, he would appreciate the 'weird' taste of buah keluak.<br />
<br />
Sis was also on our chat group and she said she want to try the burgers too even though she already had her dinner! She wanted the pulled pork burger. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18875729012" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="533" src="https://c2.staticflickr.com/4/3928/18875729012_5542655a6d_c.jpg" width="800" /></a>
<br />
<b>Ayam Buah Keluak HBB ($5)</b><br />
<br />
It tasted ok, I am not a fan of the taste of buah keluak, but I ate it, so I think probably Babas would love it. Knowing Babas and Nonyas, they are also a bunch of super picky people, so half of them will like it and half will say, my grandma's version is better. (I doubt their grandma will make a burger right? haha)<br />
<br />
It's minced chicken with the rempah and buah keluak. It's a piece of dark patty. For the veggies, they use chap chye!<br />
<br />
Buah Keluak fans, try and let me know if it's ok for you.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/18875728342" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="533" src="https://c2.staticflickr.com/6/5349/18875728342_fc32cb257b_c.jpg" width="800" /></a>
<br />
<b>Dat Dory Fish HBB plus additional beef patty ($5 + $2.50)</b><br />
<br />
The wife's fish and beef burger in 1. It does look good right?<br />
I think next time I will have the Classic Beef + additional patty for myself. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/18258392414" title="Hambaobao @ Beauty World Centre by Phil, on Flickr"><img alt="Hambaobao @ Beauty World Centre" height="666" src="https://c2.staticflickr.com/6/5468/18258392414_33b8b0c070_c.jpg" width="800" /></a>
<br />
<b>Spiced Pull Pork HBB ($5)</b><br />
<br />
It's pulled pork shoulder, cheese with homemade coleslaw. This is sis' order. I had a bite and it's not bad, but I prefer Crispy Pork Belly and the Classic Beef.<br />
<br />
While waiting for my orders I read KF Seetoh's <a href="http://www.makansutra.com/stories/1/1306/HambaobaoTwoNonyasmeetbetweenbuns" target="_blank">write up</a> about them that was hung on the stall. This couple was previously studied food science diploma and nursing and decided to open up a hawker stall. Both of them are only in the 20s.<br />
<br />
<br />
<i><b>What would you recommend?</b></i><br />
1.Crispy Pork Belly<br />2. Dat Dory Fish <br />
<br />
<br />
<b><i>Baby notes:</i></b><br />
<i>This place is a hawker centre, so it can be quite warm for babies on certain days. Find a table that's on the sides and it might be cooler. Baby was sleeping all the while in her BabyBjorn Carrier. It's a quick meal so you can bring baby back to the shopping mall to cool down a bit before going home. Can't remember if there's a feeding or nappy change area as we did not need it. </i><br />
<br />
<br />
<b>Hambaobao</b><i> </i><br />
144 Upper Bukit Timah Road<br />
Beauty World Centre<br />
#04-49<br />
Singapore 588177<br />
<br />
Hours: 12 pm to 8 pm. Closed Mondays and alternate Tuesdays<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com2144 Upper Bukit Timah Road, Singapore 5881771.34234 103.77613100000008-24.1796945 62.467537000000078 26.8643745 145.08472500000008tag:blogger.com,1999:blog-1749337225709933523.post-50213927472890202072015-02-13T10:37:00.001+08:002015-02-13T10:42:03.922+08:00Chinese New Year Festive Offerings @ 6 Fine Dining Chinese Restaurants in Singapore<div dir="ltr" style="text-align: left;" trbidi="on">
The Chinese New Year Festive Dining has already started and many places are already serving Yusheng and Pen Cai. There's no way I can have an exhaustive list, but these 6 places are where I had the privilege to taste their festive offerings. <br />
<br />
Some places might still have slots available for booking for the Chinese New Year's Eve. Some popular ones have already been booked months ahead. That's what I heard of the very popular Li Bai. There are so many days in the Chinese New Year period to dine, so there will be slots available for you. Just see which one you fancy and call them up. <br />
<br />
<br />
<br />
<b>1) St Regis Singapore - Yan Ting
</b><br />
<br />
Yan Ting serves fine Cantonese cuisine and it has recently appointed a new Executive Chinese Chef, Chef Tony Wun. Chef Wun brings with him a list of awards and accolades. I will talk more about that in another post some time later.<br />
<br />
My wife and I had one of the Yu Sheng here with my in laws last year. We haven't decided where we are going this year. We like to change around every year. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15888716984" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="533" src="https://farm9.staticflickr.com/8655/15888716984_d333b786ba_c.jpg" width="800" /></a>
<br />
<br />
Yan Ting's Yu Sheng this year is called the Prosperity Yu Sheng with Norwegian Salmon. This year they have snow pear and passion fruit plum sauce dressing to give it a very refreshing flavour.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16509559571" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="533" src="https://farm9.staticflickr.com/8645/16509559571_ffbbca73d4_c.jpg" width="800" /></a>
<br />
<br />
One of their interesting creations is the Crispy Prosperity Roll with Scallops, Banana and Salted Egg. That's the item in the middle above. What you have are layers of scallop, water chestnut, prawns, black moss, as well as banana!<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16323822990" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="533" src="https://farm8.staticflickr.com/7435/16323822990_5e1decbfb9_c.jpg" width="800" /></a>
<br />
<br />
If you decide to dine at home, Yan Ting's Chinese New Year Pun Choy serves 6 and it includes a medium Prosperity "Yu Sheng" with Norwegian Salmon, Fried Glutinous Rice with Preserved Meat and Osmanthus Cake. The takeaway price is $468. It's a huge serving with thirteen ingredients including the much loved abalones, dried oysters, sea cucumber and dace fish balls. <br />
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<a href="https://www.flickr.com/photos/keropok/16323556528" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="533" src="https://farm8.staticflickr.com/7327/16323556528_787a2f6055_c.jpg" width="800" /></a>
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If you chose to dine in, there are multiple set meals with different taste buds. In the set meals, you get to try things like this very succulent prawns with black bean sauce.<br />
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For you convenience, you can click here to view all their different set meals and pricing here: <a href="http://www.yantingrestaurant.com/assets/u/YanTingCNY2015Menu.pdf" target="_blank">http://www.yantingrestaurant.com/assets/u/YanTingCNY2015Menu.pdf</a><br />
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<a href="https://www.flickr.com/photos/keropok/16509559661" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="533" src="https://farm8.staticflickr.com/7384/16509559661_1b39cbd14b_c.jpg" width="800" /></a>
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It's interesting when you read the menu and they have interesting name. This is the Wok-fried Glutinous Rice with Wind-dried Sausages.<br />
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<i>Why is it wind-dried? It seems there is some history behind it. The sausages they have are wind-dried preserves the meat's umami. Sun-dried ones have nice scent. Ask the knowledgeable service staff. There's this service staff who seems to know quite a bit here. Or you can read this interesting article about Lup Cheong by <a href="http://chaxiubao.typepad.com/chaxiubao/2005/02/lop_cheung_chin.html" target="_blank">chaxiubao</a>. I love to read about food, hope this part is interesting to you.</i><br />
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<a href="https://www.flickr.com/photos/keropok/16323556778" title="CNY_StRegisSingapore-YanTing by Phil, on Flickr"><img alt="CNY_StRegisSingapore-YanTing" height="800" src="https://farm9.staticflickr.com/8629/16323556778_3f090a3ae0_c.jpg" width="533" /></a>
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You can end the meal with a cup of creamy avocado sago cream served with ice cream and glutinous rice cake.<br />
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If you want to find out about all their Chinese New Year offerings, they have a microsite for it at: <a href="http://www.yantingrestaurant.com/cny2015" target="_blank">http://www.yantingrestaurant.com/cny2015</a><br />
<b><br /></b>
<b>Yan Ting Restaurant</b><br />
The St Regis Singapore<br />
29 Tanglin Road<br />
Singapore 247911<br />
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Tel: +65 6506 6887 <br />
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<i><b>2) InterContinental Singapore - Man Fu Yuan
</b></i><br />
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Man Fu Yuan probably had the most interesting preview for the mainstream and online media. I reckon they have the biggest private room in a Chinese Restaurant that can seat 25 people comfortably!<br />
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Executive Chinese Chef Kwan Yiu Kan has created a unique reunion menu that is very symbolic of the occasion as well as tasty. <br />
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<a href="https://www.flickr.com/photos/keropok/16485285386" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7324/16485285386_cfa3070757_c.jpg" width="800" /></a>
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Their Yu Sheng is called Salmon and Japanese Hokkigai Yu Sheng. It's served with a concoction of Ponzu and Shoyu Sauce. So it's tangy instead of the usual more sweetish sauce. <br />
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<a href="https://www.flickr.com/photos/keropok/16510263412" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm9.staticflickr.com/8613/16510263412_0672180b7b_c.jpg" width="800" /></a>
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We each had a <a href="http://instagram.com/p/wYJwT9ihXc/?modal=true" target="_blank">cup of literally sweet golden flakes</a> to throw into the center of the table. We then had a <a href="http://instagram.com/p/wYDP_nihfO/?modal=true" target="_blank">super long spatula</a> to toss our Yu Sheng. I think this is only for the preview. If you have some special occasion you can contact the restaurant and they should be able to arrange something with additional cost involved of course. <br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<a href="https://instagram.com/p/wYQtdrihfA/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">This is call the Huat Dance. You jiggle here and shake shake there. It's rumored to bring you fortune, hmm prosperity gospel. 😂</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2014-12-09T08:21:44+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 9, 2014 at 12:21am PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>Here's an Instagram video that I took. Interesting eh?<br />
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<a href="https://www.flickr.com/photos/keropok/16510263492" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7419/16510263492_f044239fca_c.jpg" width="800" /></a>
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Here's to show you the Japanese Hokkigai. To add more crunch to the Yu Sheng, Chef Kwan also added fried vermicelli to the dish. <br />
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<a href="https://www.flickr.com/photos/keropok/16509558931" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7306/16509558931_c8c7dd0148_c.jpg" width="800" /></a>
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Chef Kwan's Double-boiled "Fu Zhou" Buddha Jump Over the Wall ($688+ for 5 persons, with wok-fried glutinous rice and Yu Sheng) is quite an indulgence. Whole abalone, sea cucumber, fish maw, dried scallops, deer tendon and panax ginseng has been cooked over low heat for 48 hours to produce this thick luxurious broth. <br />
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<a href="https://www.flickr.com/photos/keropok/15891982813" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7386/15891982813_09a37ab16f_c.jpg" width="800" /></a><br />
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A sell-out item every year, Man Fu Yuan's signature Deluxe Treasures Pot ($428+ for 5 persons, with Yu Sheng) is filled to the brim with 23 premium ingredients. Whole baby abalone, sea cucumber, fish maw, goose web, scallops, preserved meat sausages all in a flavourful broth. <br />
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<a href="https://www.flickr.com/photos/keropok/16325371787" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7328/16325371787_6296f44ece_c.jpg" width="800" /></a>
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For some who love suckling pigs. This is their barbecued whole suckling pig with wok-fried glutinous rice. ($488+). This is so tempting!<br />
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<a href="https://www.flickr.com/photos/keropok/15891121473" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7407/15891121473_be5d91b57c_c.jpg" width="800" /></a>
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It was fresh out of the barbecue and it was smoking hot as Chef was cutting the pig up. Everyone just had to eat up every bit served because it was really good. <br />
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<a href="https://www.flickr.com/photos/keropok/16325007759" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7294/16325007759_7c6ef0e5b1_c.jpg" width="800" /></a>
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Steamed Red Garoupa in Homemade Black Bean Sauce was really delicious. If you are a fish lover, you would particularly love how it was nicely steamed. The black bean sauce concoction really brings a difference with its bold flavours.<br />
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If you want to view their festive menu online, you can click <a href="http://singapore.intercontinental.com/wp-content/uploads/2015/01/Man-Fu-Yuan-Chinese-New-Year-Set-A-La-Carte-Menus-2015.pdf" target="_blank">here</a>.<br />
They have 10 different set menus, vegetarian menu, Indian vegetarian menu and a Muslim Set menu.<br />
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<a href="https://www.flickr.com/photos/keropok/16510263802" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm9.staticflickr.com/8580/16510263802_0e37d1a87f_c.jpg" width="800" /></a>
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If you are going to indulge for your dessert, order the Double-boiled Superior Bird's Nest with Rock Sugar in Whole Coconut ($72 per person).<br />
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<a href="https://www.flickr.com/photos/keropok/16325007749" title="CNY_IntercontinentalSingapore-ManFuYuan by Phil, on Flickr"><img alt="CNY_IntercontinentalSingapore-ManFuYuan" height="533" src="https://farm8.staticflickr.com/7441/16325007749_2c31f06203_c.jpg" width="800" /></a>
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I just can't help showing you another photo of it. It is served steaming hot and you slowly scoop up bird's nest and indulge. It's the reddish superior bird's nest.<br />
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If you want to find out about all their Chinese New Year offerings, they have a microsite for it at:<br />
<a href="http://singapore.intercontinental.com/festive-takeaways/" target="_blank">http://singapore.intercontinental.com/festive-takeaways/</a> <br />
<b></b><br />
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<b>Man Fu Yuan</b><br />
InterContinental Singapore<br />
80 Middle Road,<br />
Singapore 188966<br />
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Tel: +65 68251008<b> </b><br />
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<b></b>
<i><b>3) Sheraton Towers Singapore - Li Bai Cantonese Restaurant</b></i><br />
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Li Bai at Sheraton Towers Singapore is headed by Chinese Executive Chef Chung Yiu Ming. <br />
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If you are a SPG member, you will notice that this Chinese restaurant is the only that doesn't give you discount amongst all the Starwood properties in Singapore. It's that popular. At least you still get to accumulate points though. <br />
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<a href="https://www.flickr.com/photos/keropok/16511289895" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm8.staticflickr.com/7415/16511289895_64c9926d16_c.jpg" width="800" /></a>
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The Yu Sheng here is just called the Salmon Loh Hei Platter. They ingredients all have special meanings. Carrot for luck, pomelo for a smooth sailing year and crisp crackers for abundance in wealth.<br />
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<a href="https://www.flickr.com/photos/keropok/16323554128" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm8.staticflickr.com/7407/16323554128_31dc4c63bc_c.jpg" width="800" /></a>
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The Loh Hei platter starts from $52. If you want more ingredients, you just request for it and pay the additional charges. If you like more salmon than the one they provide, add it for just $20 per plate. They additions like Ikan Parang, Crispy Salmon Fish Skin, Shredded Abalone, Lobster ($35 per 100gm) and even extra crackers.<br />
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<a href="https://www.flickr.com/photos/keropok/16323820220" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm9.staticflickr.com/8588/16323820220_360db84924_c.jpg" width="800" /></a>
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Yes, we had a whole lobster, and the service staff giving us the auspicious cheers. <br />
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That reminds me, I got an mass email from a bank and has these all typed out for me, so I might as well reproduce it here. I have added more in, but the list can be longer. You can save it to your phone, just in case you need it for your meals.<br />
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Fish<br />
年年有余 (Nian Nian You Yu) Surplus and bountiful harvests every year.<br />
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Pomelo or lime to the fish<br />
大吉大利 (Da Ji Da Li) May your year be filled with good luck and prosperity<br />
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Yu Sheng sauce<br />
甜甜蜜蜜 (Tian Tian Mi Mi) May your life be always sweet.<br />
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Pepper<br />
招财进宝 (Zhao Cai Jin Bao) May you attract wealth and treasures<br />
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Oil<br />
一本万利 (Yi Ben Wan Li) Making 10000 times profit with your capital<br />
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Carrots<br />
鸿运当头 (Hong Yun Dang Tou) Arrival of good luck and blessing<br />
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Peanuts<br />
金银满屋 (Jin Yin Man Wu) Abundant wealth and blessings to your household.<br />
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Keropok<br />
满地黄金 (Man Di Huang Jin) Let your ground be laid with gold.<br />
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<a href="https://www.flickr.com/photos/keropok/16323820270" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm9.staticflickr.com/8599/16323820270_b15dd39110_c.jpg" width="800" /></a>
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This was the Double-boiled chicken soup with fish maw, morel mushroom, pearl meat, bamboo pith and Tientsin cabbage.<br />
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Yes, we were told the Pearl Meat is one very expensive ingredient in this soup that is served in a very interesting ceramic container. Pearl meat is the adductor muscle of a pearl oyster. Only when the oyster is no longer used for producing oyster, it is then harvested. Cost are about hundreds of dollars per kg for fresh ones. There are also dried versions. <br />
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<a href="https://www.flickr.com/photos/keropok/16325370587" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm8.staticflickr.com/7289/16325370587_cd50d80ecf_c.jpg" width="800" /></a>
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We don't mind more lobster indulgence. This is the Sauteed Lobsters served in Crispy Rice Basket. This dish was probably served to showcase the finest of the chef. The characteristics of good Chinese cooking: color, aroma and taste.<br />
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Colors of the carrot, ginger, asparagus complements the whitish orangey colour of the lobsters. I noticed that the ginger pieces are in nice four angle shapes, the carrots are in the shape of a bird! The aroma with the different sauce and application of heat gives it a fragrant wok aroma or the Maillard Reaction. Taste, the use of enough seasoning that doesn't over power other flavours. <br />
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<a href="https://www.flickr.com/photos/keropok/16323554488" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm8.staticflickr.com/7287/16323554488_61c5bde600_c.jpg" width="800" /></a>
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It seems their popular "Eight Treasures" Duck now has a bonus treasure. It now comes with 5-head abalones. This is in addition to the treasures of Lotus Seed, Chinese Mushroom, Sea Cucumber, Salted Egg, Barley, Chicken, Pork and Chestnut.<br />
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If you love slowly stewed food, order this as a Takeaway for $388.<br />
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<a href="https://www.flickr.com/photos/keropok/16323820660" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm9.staticflickr.com/8597/16323820660_6a79686776_c.jpg" width="800" /></a>
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I was told Chef uses the spiky version of sea cucumber, which is the higher quality ones. There are many types of sea cucumbers, you can read more about it online during your free time. Just look at the photo above, doesn't it look appetizing? I used to dislike it when mum or aunt cooks them. If you read more about them and taste different ones, you would learn to appreciate them more. <br />
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<a href="https://www.flickr.com/photos/keropok/16485284606" title="CNY_SheratonSingapore-LiBai by Phil, on Flickr"><img alt="CNY_SheratonSingapore-LiBai" height="533" src="https://farm8.staticflickr.com/7400/16485284606_f96e147803_c.jpg" width="800" /></a>
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Other festive goodies you can order with the set meals or for takeaways include Water Chestnut Cake with Osmanthus and also the Traditional Nian Gao with Red Dates and Lotus Seeds. The Nian Gao do get fancy year after year!<br />
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If you want to find out about all their Chinese New Year offerings, they have a brochure for it at:<br />
<a href="http://issuu.com/sheratontowerssg/docs/cny_emailer__page_by_page_/0" target="_blank">http://issuu.com/sheratontowerssg/docs/cny_emailer__page_by_page_/0</a><br />
<b>Li Bai Cantonese Restaurant</b><br />
Sheraton Towers Singapore<br />
39 Scotts Road<br />
Singapore 228230<br />
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Tel: +65 6737 6888<br />
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<i><b>4) Mandarin Oriental Singapore - Cherry Garden
</b></i><br />
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Cherry Garden at the Mandarin Oriental Singapore is helmed by Executive Chinese Chef Cheng Hon Chau.<br />
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We were recently there to celebrate my mother in law's birthday and we were really impressed with the service standard of the service staff. Impeccable. We like to gossip when we eat sometimes. We realised lady who served us, Joy is a Thai and she can speak multiple languages. She was speaking to us in English, then she switched to Chinese at the Hong Kong couple in the next table. The was then speaking to her colleague in Malay and yes we eventually found out she's Thai.<br />
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Not only that, as the wife is pregnant, she came back with a back pillow for her to sit more comfortably. We haven't been given a back pillow so far in the places we go to. <br />
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<a href="https://www.flickr.com/photos/keropok/15888713754" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm9.staticflickr.com/8583/15888713754_e6bb2118e4_c.jpg" width="800" /></a>
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Back to the Yu Sheng here. Depending on the set meals you order, you have different combination of Yu Sheng. They have the Salmon and Crispy Fish Skin ones like the ones above. There is also the Black Truffle Slivers version and the ultimate luxurious lobster, salmon, slice abalone and black truffle slivers version. They also have a Garden of Health Yu Sheng that consists of fresh fruits and vegetables. <br />
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You can take a look at their different set menus that are names like Success, Joyous, Harmony, Auspicious, Longevity, Prosperity and Wealth. The menu is available online here:<br />
<a href="http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-cny" target="_blank">http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-cny</a><br />
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<a href="https://www.flickr.com/photos/keropok/15888714124" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="800" src="https://farm8.staticflickr.com/7388/15888714124_f4acc4fbe9_c.jpg" width="533" /></a>
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The highlight at Cherry Garden is Singapore's largest traditional 'basin dish'. It weights more than 25 kg and measures up to 45 cm in diameter. That's Chef Cheng carrying the heavy Pen Cai to show off his masterpiece. <br />
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<a href="https://www.flickr.com/photos/keropok/16325005189" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="800" src="https://farm9.staticflickr.com/8619/16325005189_08d1be5795_c.jpg" width="495" /></a>
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Another angle so that you can look in front of you and imagine how big the Pen Cai is!<br />
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<a href="https://www.flickr.com/photos/keropok/16510261132" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm8.staticflickr.com/7450/16510261132_26cf0d3a48_c.jpg" width="800" /></a>
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The best way to enjoy this is to gather a minimum of 6 persons and order the Success set menu. It set menu will come with Yu Sheng, this luxurious Pen Cai, Egg Noodles with Lettuce and two desserts. It will cost $138 per guest (minimum of 6 orders), but look at the following photos to see if you think it will be worth it.<br />
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<a href="https://www.flickr.com/photos/keropok/15888714144" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm8.staticflickr.com/7451/15888714144_6e8701f7a4_c.jpg" width="800" /></a>
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The Pen Cai will be served to you slowly for you to enjoy. Enjoy braised Lobsters and Eight-head Abalones.<br />
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<a href="https://www.flickr.com/photos/keropok/16509556901" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm9.staticflickr.com/8581/16509556901_2a0afaee0e_c.jpg" width="800" /></a>
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There's also scallops, sea cucumber, prawns, dried oyster rolls, conpoy, dace fillet, roasted duck, soy chicken, crispy pork belly, waxed sausages, mushrooms, black moss and tientsin cabbage. <br />
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<a href="https://www.flickr.com/photos/keropok/16323819670" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm9.staticflickr.com/8666/16323819670_031251c4e6_c.jpg" width="800" /></a>
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With the luxurious broth, they will also serve you egg noodles and ice berg lettuce.<br />
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After eating them all, you would probably be quite full. They will then serve you one of their signature dessert available in their regular menu. Cherries in Nu Er Hong and aged Kuei Hua wine cocktail jelly served with lychee sorbet. This dessert is quite good. <br />
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<a href="https://www.flickr.com/photos/keropok/16323553708" title="CNY_MandarinOrientalSingapore-CherryGarden by Phil, on Flickr"><img alt="CNY_MandarinOrientalSingapore-CherryGarden" height="533" src="https://farm9.staticflickr.com/8606/16323553708_3504549dd1_c.jpg" width="800" /></a>
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You will end your meal with some pan fried Nian Gao.<br />
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If you like pork trotter, you can order their Braised Pork Trotter with whole 8-head abalone, dried oyster, mushroom, black moss and vegetable in claypot for $188. This will serve 4 persons. <br />
<br />
If you want to find out about all their Chinese New Year offerings, they have a brochure for it at:<br />
<a href="http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-cny" target="_blank">http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-cny</a> <br />
<br />
<b>Cherry Garden</b><br />
Mandarin Oriental Singapore<br />
5 Raffles Avenue,<br />
Marina Square<br />
Singapore 039797<br />
<br />
Tel: +65 6885 3500<br />
<br />
<br />
<br />
<i><b>5) Pan Pacific Singapore - Hai Tien Lo
</b></i><br />
<br />
Hai Tien Lo is helmed by Master Chef Lai Tong Ping. After the recent refurbishment of Pan Pacific Hotel, the restaurants have moved around. It's now located at Level 3. Chef Lai has been here for 10 years and if you like his food, there's also a <a href="http://www.panpacific.com/en/hotels-resorts/singapore/marina/stay/offers/a-glorious-decade-at-hai-tien-lo.html" target="_blank">Glorious Decade at Hai Tien Lo</a> set menu available.<br />
<br />
It probably has the 2nd largest private dining room I have seen, after Man Fu Yuan. Something about the turn table here at Hai Tien Lo is that it is automated! You can push a button and it turns. It's because the table is so huge and there's no way anyone is going to turn the 'lazy susan'. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15888716094" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="800" src="https://farm9.staticflickr.com/8599/15888716094_fcaf7d02c3_c.jpg" width="619" /></a>
<br />
<br />
Oh wow. During the preview, we saw this and instantly felt blessed. This is their Flourishing Prosperity Yu Sheng with Fresh Lobster, Alaskan Crab, Hokkaido Scallop, Norwegian Salmon, Salmon Roe and Japanese Kelp.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16509558341" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="800" src="https://farm8.staticflickr.com/7356/16509558341_cd93e2a198_c.jpg" width="621" /></a>
<br />
<br />
It's quite bold to have the word 'yang' in black and topped it with gold flakes. I was thinking, if you have a 'black sheep' at home, bring them here. You know I am just joking. <br />
<br />
For Hai Tien Lo's different combination of Yu Sheng, you can download their choices <a href="https://www.dropbox.com/s/suw0qlwxiuz5alb/Hai%20Tien%20Lo%20Yusheng%20Menu.pdf?dl=0" target="_blank">here</a>.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325006589" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7325/16325006589_7f937ea998_c.jpg" width="800" /></a>
<br />
<br />
Double boiled soups are such a pleasure to consume. This was the Double-boiled Abalone, Fish Maw, Dried Scallops, Sea Cucumber and Fermented Black Garlic.<br />
<br />
I have noticed that chefs are using fermented black garlic more. They do give the soups a different flavour. It is subtle so you wonder what it is, then when you are told what it is, some people says it has a nice balsamic aroma. There are also many reported health benefits to it. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16323554838" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7347/16323554838_f155c2fd82_c.jpg" width="800" /></a>
<br />
<br />
I think I said this before, if you want to have great soups, marry a Cantonese. Your perception of soups will instantly change when your mother in law boils soup for you. As Hokkiens, we grew up drinking soups too. Egg drop soups with tomatoes. Lean pork and bittergourd soups. Most soups that doesn't take hours, except maybe the peanut and pork ribs, lotus root soup with pork or chicken soup that takes a longer time to boil. (Wait, I am not sure if these are Hokkien soups, but we drink them growing up).<br />
<br />
Long story short, you get these kind of soups when you go back for your weekly dinner when the mother in law 'boils soup'. Of course the weekly soup ingredients doesn't include all the expensive stuff. Once in a while, they do add in some abalone or sea cucumber. <br />
<br />
You can only bring them to places that does better soups than them like all these Cantonese restaurants. Maybe I shall buy her some black garlic one of these days. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325371167" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7328/16325371167_087e2de5be_c.jpg" width="800" /></a>
<br />
<br />
If you want a whole Barbecue Crispy Whole Suckling Pig (5 kg), you can order it from their Takeaway menu at $288+. Tempting doesn't it? <br />
<br />
The takeaway order for for this is <a href="http://www.panpacific.com/content/dam/pp/PP%20Singapore/resources/dining/chinese-new-year/Hai%20Tien%20Lo%20Chinese%20New%20Year%20Takeaway%20Menu.pdf" target="_blank">here</a>. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16509558251" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7291/16509558251_3d6221a33a_c.jpg" width="800" /></a>
<br />
<br />
This is Chef's Trio of Treasures that we had. So cute to have the pastry as Honey Bees! <br />
There are quite a few weekend Dim Sum buffets around, maybe we should try the ones here and see. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16511291115" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7452/16511291115_372cffb571_c.jpg" width="800" /></a>
<br />
<br />
Stewed Inaniwa Udon with Lobster and Truffles in Supreme stock. These udon as slightly thinner than the regular udon. A curious me went to do a search and read about it <a href="http://japan-brand.jnto.go.jp/eng/foods/noodles/13/" target="_blank">here</a>. Oh the little bit of truffles on top really gives it a nice aroma. <br />
<br />
This dish will be served as part of the various set meals, available. They call it the French way Chinese New Year Prix Fixe Menu. You can view their full menu <a href="http://www.panpacific.com/content/dam/pp/PP%20Singapore/resources/dining/chinese-new-year/Hai%20Tien%20Lo%20Chinese%20New%20Year%20Prix%20Fixe%20Menus.pdf" target="_blank">here</a>. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15888716004" title="CNY_PanPacificSingapore-HaiTienLo by Phil, on Flickr"><img alt="CNY_PanPacificSingapore-HaiTienLo" height="533" src="https://farm8.staticflickr.com/7430/15888716004_5b875a56de_c.jpg" width="800" /></a>
<br />
<br />
To keep guys handsome, and ladies pretty. A dose of Birds Nest will do the trick. This is the Double-boiled Imperial Swiftlet’s Nest with Maltose. Also comes as part of their Prix Fixe Menu. <br />
<br />
<br />
If you want to find out about all their Chinese New Year offerings, they have a microsite for it at:<br />
<a href="http://www.panpacific.com/en/hotels-resorts/singapore/marina/stay/offers/an-ode-to-tradition.html" target="_blank">http://www.panpacific.com/en/hotels-resorts/singapore/marina/stay/offers/an-ode-to-tradition.html</a><br />
<br />
<b>Hai Tien Lo</b><br />
Pan Pacific Singapore<br />
7 Raffles Boulevard<br />
Marina Square<br />
Singapore 039595<br />
<br />
Tel: +65 6336 8111<br />
<br />
<br />
<br />
<i><b>6) Fairmont Singapore - Szechuan Court
</b></i><br />
<br />
Szechuan Court dishes have been crafted by Master Chef Mok Wan Lok. It has been quite a few years since I dined here. As I typed this, I remember that I have the FAR Card through my Amex Card and I do get discounts here. Maybe it's time to come dine here with the wife.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16511291815" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm9.staticflickr.com/8652/16511291815_89eab2bf6f_c.jpg" width="800" /></a>
<br />
<br />
The Yu Sheng here is called the "Ultimate Success Yusheng". The choice of exquisite ingredients here includes Maguro (Tuna) and Boston Lobster with a citrusy flavour. <br />
<br />
You can choose a choice of Salmon, Maguro, Abalone, Lobster or Vegetarian Yu Sheng. Prices range from $58++ to $98++ for the small serving. For the large serving, the prices range from $108++ to $188++ if you opt for the Boston Lobster Yu Sheng.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16510264062" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm8.staticflickr.com/7333/16510264062_66e7568757_c.jpg" width="800" /></a>
<br />
<br />
To add crunch to their Yu Sheng here, they have added Crispy morel mushrooms known as “羊肚菌” in Chinese to give it the crunch in this dish. Yes, it's there because of the 羊 in the Chinese characters. This is in addition to the 羊 word that is arranged on the platter. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325372197" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm8.staticflickr.com/7424/16325372197_146f10d909_c.jpg" width="800" /></a>
<br />
<br />
Their Pen Cai here is called Szechuan Court's Prosperity Pot of Gold. The 6 persons portion costs $438++ while the 8-10 persons portion costs $688++.<br />
<br />
The OCD me noticed that when they prepared the prawns they snipped off the head and also the sharp ends on that is on the tail. I do that when I clean my prawns at home. It's so that no one gets hurt eating. It's either your hands or mouth gets pricked. So I know the chefs here are meticulous. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325007989" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm8.staticflickr.com/7401/16325007989_a5b0382bff_c.jpg" width="800" /></a>
<br />
<br />
They have 14 different ingredients in this treasure pot. It includes the sort after African abalones, top grade giant Japanese dried scallops and oysters, luscious fish maw, sea cucumbers and a selection of juicy roast meats. They have been slow simmered for six hours. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16510264232" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm9.staticflickr.com/8641/16510264232_5ae9c1b9b9_c.jpg" width="800" /></a>
<br />
<br />
Double-boiled Bird's Nest Chicken Soup with Morel Mushrooms. $58++ per person. If you want soup for its nutritional and health value, you can order this.<br />
<br />
Treat your mum, mother in law, wife, girlfriend to this it's better than any Valentine's Day gift. Someone was texting me asking what to bring his girlfriend to eat. I said it's a day for them to chop you. I should have recommended him to bring the girlfriend to some Chinese restaurants and have beauty soup! <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15891122013" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm8.staticflickr.com/7287/15891122013_bc5d8ec805_c.jpg" width="800" /></a>
<br />
<br />
A new creation by Dim Sum Chef Mandy Yeo to the Dim Sum menu is the Fried Shredded Filo Dough Roll with Prawns and Lychee. It is something sweet, 2 kinds of sweetness, from the prawns and the lychee. It's paired with the house blended Thousand Island Sauce. $8.80++ per set of 3 pieces. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325008089" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm8.staticflickr.com/7356/16325008089_8e63713994_c.jpg" width="800" /></a>
<br />
<br />
Teochew-Style Steamed Pomfret from the Spring Set Menu. If you come from a traditional family and your grandparents insists that you have a whole pomfret, you can have it here. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325372577" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm9.staticflickr.com/8682/16325372577_fabc3c3d42_c.jpg" width="800" /></a>
<br />
<br />
These 'prawn balls' are so crunchy and tasty. Need I say more?<br />
Prawns to bring you 'haha' laughter and harmony in the family for the whole new year. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16325008039" title="CNY_FairmontSingapore-SzeChuanCourt by Phil, on Flickr"><img alt="CNY_FairmontSingapore-SzeChuanCourt" height="533" src="https://farm9.staticflickr.com/8596/16325008039_be3807c089_c.jpg" width="800" /></a>
<br />
<br />
Another new creation by Chef Mandy is this Home-made Green Tea, Red Kidney Bean and Traditional Nian Gao coated with Coconut Flakes. $12.80++ per order.<br />
<br />
It's a contemporary twist to the traditional brown Nian Gao. It has freshly grated coconut to give it a unique texture and taste when you eat it. Their Nian Gao is freshly prepared daily. <br />
<br />
If you want to find out about all their Chinese New Year offerings, they have a microsite for it at:<br />
<a href="http://www.fairmont.com/singapore/special-offers/other-offers/prosperous-lunar-new-year-delicacies/" target="_blank">http://www.fairmont.com/singapore/special-offers/other-offers/prosperous-lunar-new-year-delicacies/</a><br />
<br />
<b>Szechuan Court</b><br />
Level 3, Fairmont Singapore <br />
80 Bras Basah Road<br />
Singapore 189560<br />
<br />
Tel: +65 6431 6156<br />
<br />
<br />
<br />
Here are 6 previews of what you can expect from some of the Fine Dining Chinese Restaurants in Singapore. If you are still deciding where to go, I hope this post will help you.<br />
<br />
Almost every restaurant listed above will be serving their Chinese New Year Menu till 5 March 2015. <br />
<br />
Wishing you all a very Blessed, Healthy and Prosperous Chinese New Year.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-30290429837613822562015-02-12T01:11:00.001+08:002015-02-12T01:11:13.956+08:00The Entertainer App 2015 - where you can save money with the Buy One Get One Free deals.<div dir="ltr" style="text-align: left;" trbidi="on">
Oh where have you seen this mascot before? He looks a familiar doesn't he?<br />
It will be if you have <a href="https://www.theentertainerme.com/Singapore/products/mobile/Entertainer-Singapore-2015" target="_blank">The Entertainer App</a> on your mobile phone.<br />
<br />
I was recently at the launch party for The Entertainer Singapore and got to meet a few of the companies that are offering the Buy One Get One Free deals.<br />
<br />
One thing about The Entertainer is that the Buy One Get One Free deals are available for use 3 times. So if you really like the place that you have dined, you can go back again to use the deal again. <br />
<br />
<img alt="The Entertainer App" src="https://farm8.staticflickr.com/7443/16316096319_0d5dec465e_z.jpg" width="360" />
<br />
<br />
Time really flies! It's already February 2015 and there is slightly more than 10 months to go before the end of year.<br />
<br />
Why
am mentioning the end of the year when it's only February? It's because
The Entertainer App is valid for a calendar year, ie from January to December. The earlier you get
it, the more months you get to enjoy it.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15879811554" title="The Entertainer App by Phil, on Flickr"><img alt="The Entertainer App" src="https://farm8.staticflickr.com/7344/15879811554_0cc9e82843_z.jpg" width="360" /></a>
<br />
<br />
Just as the poster says, there are over 750 offers from 250 merchants in Singapore. All having Buy One Get One Free offers. <br />
<br />The savings don’t end there! Also included with your Entertainer Singapore 2015, is the Entertainer Travel 2015, which features over 250 free night offers at leading 4 and 5 star hotels across Asia and beyond.<br /><br />
<a href="https://www.flickr.com/photos/keropok/15879811934" title="The Entertainer App by Phil, on Flickr"><img alt="The Entertainer App" height="640" src="https://farm8.staticflickr.com/7427/15879811934_8bfc12c6e5_z.jpg" width="360" /></a>
<br />
<br />
Yup, that's The Entertainer App on my mobile phone.<br />
<i>(OCD folks, please ignore my unread mails and messages)</i><br />
<br />
Do you know that The Entertainer App is free to download? You can download it and explore if you think it's really worth it.<br />
<br />
The Top 20 offers favoured by people who purchase it includes: <br />
Marriott Cafe, Senso, Una, Kinki, Bedrock, Da Paolo Pizza Bar, Hard Rock Cafe, Brewerkz, Spizza, California Pizza Kitchen, Bitters & Love, The Mad Men, Lime House, Sarnies, Spruce, Wendy's, Marble Slab, Spa Artisan, Kartright Speedway and True Fitness. <br />
<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16502373725" title="The Entertainer App by Phil, on Flickr"><img alt="The Entertainer App" height="640" src="https://farm8.staticflickr.com/7303/16502373725_a831dbb4c5_z.jpg" width="360" /></a>
<br />
<br />
Having it on your phone also allows you to use the coupons easily compared to the hardcopy version.<br />
Further more, having it on your phone, you can utilise mobile phone's GPS capability to search for nearby offers.<br />
<br />
If you are still wondering if you should buy the subscription after downloading the app, here's a deal for readers of keropokman.com. If you enter the code: <span style="color: #b70f0a;">2015KEROPOK </span>when you do decide to purchase the app, you can get a 10% off the purchase price. This code will be valid till the end of February 2015. <br />
<br />
If you want to read more, you can also refer to my last year's post about The Entertainer App <a href="http://www.keropokman.com/2014/05/save-by-using-buy-one-get-one-free.html" target="_blank">here</a>. </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-30877358243171821922015-02-11T23:42:00.000+08:002015-02-11T23:47:34.731+08:00Shelter In The Woods @ Greenwood Avenue<div dir="ltr" style="text-align: left;" trbidi="on">
Shelter in the woods. What an interesting name. I wonder how it got its name.<br />
<br />
If you have been here before the recent renovation, you would have remembered it to be dark place. It's as if you have been lost in the forest and it's nearly sunset. Not that I was there before, I was told it was like that. Then the owners decided to brighten things up. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15877001484" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7351/15877001484_5aa2a23aa4_c.jpg" width="800" /></a>
<br />
<br />
With its reopening in November 2014, the owners want to make you feel
as if you have entered into an inn in the middle of a forest. It might be dark
outside but when enter, it's bright, heart warming, homely,
welcoming and mesmerizing. You see rustic wooden tables, a huge bright red rotisserie (you can see it in the photo above) that has various meats cooking, you will temporary forgot it's Singapore. Probably in some woods.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15879415593" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7389/15879415593_128d3a340f_c.jpg" width="800" /></a>
<br />
<br />
Yup, it's bright inside now, for those who loves to take photos, it's possible now. Instagram your food!<br />
<br />
With the reopening, they have brought in a new consulting chef. The Japanese-born, European-trained Chef Masahi Horiuchi that has more than 20 years of experience in Michelin Starred restaurants across Europe. I read that his style is marked by his technical expertise in classical European cuisine, that to me is the no nonsense, no modern powders and potions kind of cooking. We met him and he's such a humble guy. <br />
<br />
<i>The dinner that night was incredible. We got to thank 'Bing', a real foodie who knows a lot about food for inviting us over for dinner tasting. The wife and I with Maureen and Kai were fed with food that could last us till breakfast the next day. The following are what we ate. </i><br />
<br />
<a href="https://www.flickr.com/photos/keropok/16473564206" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7389/16473564206_f112330dc8_c.jpg" width="800" /></a>
<br />
<br />
If you are a fan of cured meat and cuts, you should visit this place. Chef Masahi prepares a whole array of them himself. I suggest that you bring along someone who loves it as well so you can share more items.<br />
<br />
Shown above are two different 'boards' that you can order from their menu.<br />
<br />
<i><b>1) Shelter Charcuterie Board ($34, bottom in the photo above)</b></i><br />
You get a selection of foie gras 'au torchon', pork rilette, pâté en croûte, mesclun salad and toasted French broiche and poolish baguette. <br />
<br />
<b><i>2) Shelter Pate Board ($30, top in the photo above)</i></b><br />
For this board, you get to choose up to 3 selection of the daily range available, and its served with poolish bangueette and house made condiments. We had Pork Hat, Pate duck a l'orange and Cream pâté with roquefort and walnuts.<br />
<br />
Truth be told, I am not really an expert in Charcuteries. Everyone piece
taste different and depending on your preference, you will particularly
like some and not the others. I should get an expert to explain and teach me how to enjoy them. Right now, it is what feels and taste good to me, I will like it. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16497817411" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7352/16497817411_e54e7980cc_c.jpg" width="800" /></a>
<br />
<br />
A close up of the pate en croute. It had duck foie gras, pork, veal,
forest mushrooms, pig liver, consomme jelly, wrapped in pastry. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16499561365" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm9.staticflickr.com/8565/16499561365_b977c0fdd4_c.jpg" width="800" /></a>
<br />
<br />
A very delicious Pate duck a l'orange. It's foie gras with orange. I like the orange bits in it. Makes it more refreshing. I love their house-made pickles of cornichons and carrots too. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/16313288159" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm9.staticflickr.com/8637/16313288159_58fc87e332_c.jpg" width="800" /></a>
<br />
<br />
This is the Cream pâté with roquefort and walnuts.<br />
<br />
I particularly like the Pork Hat. Surprisingly because it's made of pork head terrine with mustard and gherkins. If I want to put in a term that everyone will understand, it's like the best tasting luncheon meat that is just slightly cook. <br />
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<a href="https://www.flickr.com/photos/keropok/16311836168" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm9.staticflickr.com/8567/16311836168_ef1c1d445c_c.jpg" width="800" /></a>
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Some of the condiments that goes with the boards. The left is the Honey and Lavendar mustard. It's one of the more popular condiments. You can buy them too. I saw on the bottle that it is $18 for 200 grams. Probably worth every cent when you taste it. <br />
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<a href="https://www.flickr.com/photos/keropok/16311836258" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7303/16311836258_762f416a35_c.jpg" width="800" /></a>
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Pick your own choice of cured meats and cuts / charcuterie. I know some of you can't wait to try this ya. <br />
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<a href="https://www.flickr.com/photos/keropok/16313635417" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7375/16313635417_d8904b8f16_c.jpg" width="800" /></a>
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One of the signature items is their <i><b>Shelter Quiche ($14.50).</b></i><br />
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It has Bole Porcini Mushrooms, Swiss Gruyere cheese, Swiss Cream, Garlic and Herb butter, onions and eggs in a fragrant short crust pastry. If you like mushrooms and cheese, try this and let me know how much you love it. It's something you will want seconds. <br />
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<a href="https://www.flickr.com/photos/keropok/15879415913" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7370/15879415913_dd5f11b925_c.jpg" width="800" /></a>
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If you like <i><b>Lyonnaise Salad ($12 for entree, $20 for larger sharing size, the above is the entree size)</b></i>, you can tell the chef is classically trained as all the elements of a traditional <i>Salade Lyonnaise </i>is there. Frisee salad, soft-boiled egg, Dutch smoked bacon, croutons, confit pearl onions and sherry vinaigrette. The moment of truth when you break the egg and coat the salad with the egg yolk.<br />
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<i>Every time I have a Lyonnaise salad, I would say to myself, why didn't I make a trip to Lyon when we were in France. I have always wanted to have a Lyonnaise Salad in Lyon. </i><br />
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<a href="https://www.flickr.com/photos/keropok/15877002014" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7458/15877002014_0ab0593fff_c.jpg" width="800" /></a>
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This is the <i><b>Endive and Roquefort Salad ($14)</b></i>. This was the
entree size we had. If you want to have salad for the night or you want
to share, there's also the larger one at $26. The salad with the slight stink I would say, thanks to the Roquefort. Surprisingly, the Belgian endives that night was not bitter at all.<br />
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A salad for those who loves Roquefort. A nice mix of walnuts, green apple strips, beets, cheery tomatoes with a honey dressing drizzled over it. I like how they criss crossed the endives. Pretty isn't it?<br />
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<a href="https://www.flickr.com/photos/keropok/16497817761" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7426/16497817761_9938a749c7_c.jpg" width="800" /></a>
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<i><b>DIY Steak Tartar ($18 for 100g or $33 for 200g)</b></i><br />
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I love steak tartar. I remember having steak tartar every day at a different restaurant in Paris until the wife says, please, enough raw meat. Can you eat something else?<br />
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The most interesting encounter was at a simple cafe that's not in any guide book or recommended eats in food blogs. It was mostly local inside and I ordered it. They asked someone who could speak English and come tell me, it's raw meat, is that ok? Oui. Oui. Then when it was served, I asked the person, I asked the person to mix all the condiments to the style he liked. He said really, and he squeezed his own concoction of sauces and it was quite nice. <br />
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<a href="https://www.flickr.com/photos/keropok/16313288669" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7397/16313288669_93b3fa322b_c.jpg" width="800" /></a>
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<br />
Anyway, back to this DIY Steak Tartar, they use Australian
Black Angus Beef Tenderloin. They hand cut it and the meat has been
seasoned for you. No need to wonder how much Worcestershire or Tabasco to add in. All you need to do is mix up the nicely cut up condiments after you take loads of pictures to Instagram it. <br />
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Oh lovely. <br />
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<a href="https://www.flickr.com/photos/keropok/16473564726" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm9.staticflickr.com/8594/16473564726_27e0f3beeb_c.jpg" width="800" /></a>
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<i><b>Creamy Corn Soup Trio ($13.50)</b></i><br />
They said that the Japanese corn has the nicest taste ever. It's true. In the hands of this chef, corn, onion and milk were made into a nice creamy soup. Some roasted corn added in to give it a slight smokiness. To give it an additional texture of lightness, pop corn was added too.<br />
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Try it lah. Try it and you won't regret one.....<br />
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<a href="https://www.flickr.com/photos/keropok/15879416193" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7361/15879416193_fae56f576b_c.jpg" width="800" /></a>
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<i><b>Rotisserie Suckling Pig</b></i><br />
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If you are here and you see the Rotisserie with a Suckling Pig slowly rotating, order it. It might look a bit expensive, but it's a suckling pig. If you order it in a Chinese restaurant, it also cost you about the same. It's $35 for around 3 pieces, of $68 for around 6 pieces. <br />
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<a href="https://www.flickr.com/photos/keropok/15879416263" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7450/15879416263_dc4c330833_c.jpg" width="800" /></a>
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Served with rotisserie pineapples and confit onions. Oh the gravy is
quite wonderful too and it is made of veal jus and caramelised onions.
Try your first piece without the sauce to enjoy the already tasty meat.
Then the second with the jus. Tell me which way you prefer it.<br />
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<a href="https://www.flickr.com/photos/keropok/16473564986" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm9.staticflickr.com/8609/16473564986_b5c89e89d8_c.jpg" width="800" /></a>
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<i><b>Seafood Casserole ($39)</b></i><br />
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My impression of this is the broth is addictive. So addictive especially with the slices of crusty cheese croutons served on the side. I was thinking of an awesome bouillabaisse when I had this. Seasonal seafood like fish, mussels, clams, prawns and scallops are cooked in a deep and rich seafood broth.<br />
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You know why I love the broth? It's made from fish, prawns, lobsters with fennel, leeks, celery, carrots, tomatoes and saffron. If you are able to imagine flavours by reading words, you should be able to imagine the taste now. <br />
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<a href="https://www.flickr.com/photos/keropok/16312117880" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7392/16312117880_3c37e684b0_c.jpg" width="800" /></a>
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<b><i>Rotisserie Rack of Lamb ($43)</i></b><br />
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This lamb is so tender, I ate it using my hands like a lollipop. Pick it up, the nice pink meat that was not gamey after being marinated with parsley and pepper. If you like garlic like me, suck the garlic out of the skin. So awesome.<br />
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The roasted baby potatoes are also just delicious. The gravy that comes in a pouring vessel is made of veal jus and caramelised onions. Taste it and you want to find things to dip. Might sound weird, but it's true. I am just thinking of my bro, the gravy person in the house. <br />
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<a href="https://www.flickr.com/photos/keropok/16473565096" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7394/16473565096_371dcf2e7e_c.jpg" width="800" /></a>
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<i><b>Roasted Chicken (Half for $21.50 / Whole for $40)</b></i><br />
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They use Anxin Chicken here. Looks like many places are serving these French breed chickens that are farmed in Johor and slaughtered in Singapore. I first tasted it many years ago when Bistro DB at MBS started using them. My aunt says they also sell them at selected supermarkets too.<br />
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The chicken is prepared almost similarly to the rack of lamb, very lovingly and delicately prepared, but because the lamb is far more superior, if you order both, you will end up picking the lamb. Order this if you don't like lamb. LOL.<br />
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<a href="https://www.flickr.com/photos/keropok/16312117970" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="800" src="https://farm8.staticflickr.com/7444/16312117970_82164b04bf_c.jpg" width="691" /></a>
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Palate Cleanser (seasonal) - complimentary was served just before we had our desserts.<br />
This is Earl Grey Rum Granita.<br />
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Oooo-la-la!<br />
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We tried 4 different kinds of desserts, but the 2 that left an impression that night was these two. <br />
Rotisserie Pineapple Crumble and Meringue Glacee. <br />
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<a href="https://www.flickr.com/photos/keropok/15877003014" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="533" src="https://farm8.staticflickr.com/7315/15877003014_0ff4736614_c.jpg" width="800" /></a>
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<i><b>Rotisserie Pineapple Crumble ($14)</b></i><br />
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The pineapple has been flamed over the rotisserie, then spiced with cinnamon, star anise and cloves. The taste of the pineapple becomes from tartness to gooey sweetness, just a nice way to end the dinner. Served with their house-made vanilla ice cream and decorated with some crumble.<br />
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<a href="https://www.flickr.com/photos/keropok/16313636177" title="Shelter In The Woods @ Greenwood Ave by Phil, on Flickr"><img alt="Shelter In The Woods @ Greenwood Ave" height="800" src="https://farm8.staticflickr.com/7457/16313636177_a9e1da8a1d_c.jpg" width="533" /></a>
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<i><b>Meringue Glacee ($12)</b></i><br />
This left an impression not only because of the looks of it. The house-made raspberry sorbet over the vanilla ice cream was really bold and really hits you with the mixture of sweetish and tartness. I like how they arranged those tiny meringue cones over the sorbet. It's also served with some macerated berries.<br />
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It's quite an impressive place to dine. Their food is done very well and so is the atmosphere. It's not a place to dine if you are in a hurry. The mains as it is mentioned in the menu will take 30-45 minutes to prepare. So enjoy the appetizers the charcuterie boards or salad and soups first.<br />
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They have 180 labels for their wine list too. They are predominantly Old World wines. <br />
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<b>Shelter In The Woods</b><br />
22 Greenwood Avenue <br />
Singapore 289219<br />
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Tel: +65 6477 6225<br />
Hours: 6 - 10 pm, closed on Tuesdays.<br />
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URL: <a href="http://www.shelterinthewoods.com/" target="_blank">www.shelterinthewoods.com</a> </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com022 Greenwood Avenue, Singapore 2892181.3314875 103.80668500000002-24.190547 62.498091000000016 26.853522 145.11527900000002tag:blogger.com,1999:blog-1749337225709933523.post-13659118583859199172015-01-19T18:08:00.002+08:002015-01-19T18:08:23.979+08:00Gadget Review: The Philips Noodle Maker<div dir="ltr" style="text-align: left;" trbidi="on">
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In November 2014, I was introduced to this machine called the Philips Noodle Maker. Since then I have been playing around with it quite a bit. I also happen to be making more noodles last night. So it's time for a round up of the experience I have with the Philips Noodle Maker so far.<br />
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Many people are asking, should I buy it? The other questions that everyone asks is, is it easy to clean? Let me answer the questions in this post.<br />
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<i><b>Getting the first feel of the Philips Noodle Maker:</b></i><br />
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Like a kid getting a new toy, this was pretty amusing. This was not even at home yet. It was in an office and I was there to see a demo.<br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<a href="https://instagram.com/p/vx_RiQihVK/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Phil is philling amuse playing with a new toy and it's a Phillips! See how the noodles are coming out from the Noodles Maker! #philipsnoodlemaker #keropokmanKitchenToys</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2014-11-24T11:38:14+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 24, 2014 at 3:38am PST</time></div>
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If you think a machine can't knead like my "Ah Ma" can when she makes noodles, these noodles are pushed out with a force of 725 kg, I think granny's not that strong.<br />
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<a href="https://instagram.com/p/vyDRfKihU9/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Since we are testing the texture of the noodles, we decided to pleat it! Cool eh! Well, coz it's a Philips that why. 😂😂😂 Churns out noodles in 10 minutes! #philipsnoodlemaker #keropokmanKitchenToys</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2014-11-24T12:13:10+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 24, 2014 at 4:13am PST</time></div>
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What about the noodle texture, I can't pleat hair, I only remember pulling my sisters' hair when they were pleated. At the demo, I asked if anyone can pleat hair and someone could. She gladly pleated the noodles for me while I took a video of it. See how neat she pleads it and see how strong the noodles are!<br />
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<a href="https://instagram.com/p/v4nc7UihaC/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Havoc angel hair. A for green apple, B for beetroot. We should have done a C for carrot. D for dunk in boiling water and finally E for eat it up. #philipsnoodlemaker</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2014-11-27T01:24:45+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 26, 2014 at 5:24pm PST</time></div>
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Purple Monster!<br />
It looks like aliens are made in this machine! <br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<a href="https://instagram.com/p/v4ssk8ihaH/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">This was plain flour and beetroot juice bought from drinks stall. 2 ingredients measured using the provided measuring cups and using the penne attachment. You are suppose to cut to size after. Machine has gone wild! Will you want one for your kitchen? A penne for your thoughts? #philipsnoodlemaker</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2014-11-27T02:10:35+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Nov 26, 2014 at 6:10pm PST</time></div>
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We have been taught never to play with food, but we broke all the rules, trying to see if we can break this machine. It's a fully automated machine that doesn't require you to do anything else after putting in the flour and liquid.<br />
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We tried to be clever and tried to shove more dough in. We even took the noodles and try to push it back in for a second round, to see if it wrecks the machine (since it's not my set). It passed the test rather well. No, these noodles though made from edible stuff, it was for us to experiment, we did not cook it.<br />
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<i><b>Using the Philips Noodle Maker for the first time at home:</b></i><br />
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<a href="https://instagram.com/p/wL9WrTihUs/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Slow press some carrot juice, then use it to make carrot noodles! #philipsnoodlemaker #kuvings</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2014-12-04T13:41:42+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 4, 2014 at 5:41am PST</time></div>
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The instructions are pretty clear. If you don't like reading the manual, go for a demo session at a department store. The demo uncle or aunty will tell you a lot of things!<br />
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You can use any liquid of your choice. Just follow the measurement cups and things won't go wrong. We decided to make some carrot noodles. Sis was juicing and I hijacked her carrot juice and made noodles out of it!<br />
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<a href="https://instagram.com/p/wL-3w7Chcl/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Nice colour? Using carrot juice. We thought it will come out orange. Haha.... #philipsnoodlemaker</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2014-12-04T13:54:58+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 4, 2014 at 5:54am PST</time></div>
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Don't expect the colour of the noodles to be the same as the juice. After getting mixed with the flour, it changes quite a bit. You will be quite surprise with the results every time you make it. <br />
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<div style="margin: 8px 0 0 0; padding: 0 4px;">
<a href="https://instagram.com/p/wL_oPWihQd/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Carrot Noodles Aglio Olio with garlic, bacon, anchovy, basil and fiery chilli flakes. #philipsnoodlemaker</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2014-12-04T14:01:35+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 4, 2014 at 6:01am PST</time></div>
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<br />
We were trying to figure how many portions can a cup of flour make. So we made 1 portion to test it out first. We could get 2 and a half servings of the above only. Since it had the ingredients that we liked, we made more!<br />
<br />
<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50% 0; text-align: center; width: 100%;">
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<div style="margin: 8px 0 0 0; padding: 0 4px;">
<a href="https://instagram.com/p/wMAsQdChWV/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">We felt like eating more, so we cold pressed some kale juice and made more noodles! While the noodles was churning (takes only 10 mins) we pan fried the bacon, anchovies, tomatoes with garlic. Boil the noodles for 1.5 minutes, drain and stir into the bacon with basil. Tada!</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2014-12-04T14:10:52+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Dec 4, 2014 at 6:10am PST</time></div>
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<br />
We had some kale in the fridge, so we made Kale Noodles next. As the noodles are being churned, we cook more ingredients for the noodles.<br />
<br />
In December we had lots of food gathering at our home, a few of them was Noodles Dinner. I wished I took photos of those dinners, but when you have guest coming, you are just too busy to bother taking photos and cooking.<br />
<br />
<br />
As I mentioned earlier, I thought I should write a post about this machine, so I was mentally prepared to multi task, cook and take photos. </div>
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<br /><b><i>Last night's dinner using the Philips Noodle Maker: </i></b><br />
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<a href="https://instagram.com/p/x_mY5tChTa/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Making more noodles tonight. Making some fresh orange and lemon juice noodles using the #PhilipsNoodleMaker plus more lemon juice over the end product.</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2015-01-18T11:32:56+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2015 at 3:32am PST</time></div>
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<br />
To make basic noodles, all you need it<br />
-1 measurement of plain flour using the measurement cup provided.<br />
-1 measurement of liquid, we used freshly squeezed orange juice and the middle marking is for 1 measurement of flour.<br />
<br />
Simple isn't it? You can squeeze some lemon in, but I kept most of the lemon juice to be squeezed over the noodles when it's done.<br />
<br />
The Philips Noodle Maker is known as the Philips Pasta Maker in other parts of the world. There's a slight difference, but if you see the China, Taiwan or Japanese sites, you can learn more about the recipes that people use there. Use google translate like me if you can't understand them.<br />
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You can mix different flour and make Udon, Soba, Egg Noodles, Pasta. It's all up to your imagination!<br />
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<a href="https://instagram.com/p/x_nExIihUb/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Noodles at home in around 10 mins using just liquid of choice and flour. Made possible using a @philipsSG #philipsnoodlemaker Ahem, did you see my name? LOL.</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2015-01-18T11:38:55+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2015 at 3:38am PST</time></div>
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I realised last night that I have never filmed myself turning the machine on and show you all how it works. I have only film the noodles coming out. It is very simple. Someone said on the comments section on the Instagram above that it's like turning on a washing machine. Yes, that simple!<br />
<br />
From experiments, if you like 'QQ' noodles, select 8 minutes. <br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<div style="margin: 8px 0 0 0; padding: 0 4px;">
<a href="https://instagram.com/p/x_wICTChQp/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Always find it amusing and amazing. Flour and a liquid of your choice, 8 mins later, wiggly noodles emerged. This is the @philipsSG #philipsnoodlemaker</a></div>
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A video posted by Philip Lim (@keropokman) on <time datetime="2015-01-18T12:58:01+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2015 at 4:58am PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
Making your own noodles ensure there's no preservatives or additives in it.<br />
If you want to go further, you can choose organic wholemeal to make your noodles.<br />
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There are 4 different moulding disc that are provided. This is the angel hair disc. I like angel hair, so this is the most used disc at home.<br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<div style="margin: 8px 0 0 0; padding: 0 4px;">
<a href="https://instagram.com/p/x_oyWMChWa/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">We usually make triple portion of this. Tonight made a bit of this only and ended up making 2nd batch. This is to go with the noodles. Just mixed the noodles in.</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2015-01-18T11:53:53+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2015 at 3:53am PST</time></div>
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This was Part 1 of our dinner. You never know how hungry the people at home are. Sometimes they want a lot, and sometimes they say they are full. So I reduced the portion cooked and we all felt hungry and wanted more after!<br />
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You can purposely go out and buy the ingredients for your pasta or you can use whatever there is in your fridge or pantry. Yesterday afternoon, sis happened to be making savoury scones and she had leftover basil and semi dried tomatoes, so I used it up. <br />
<br />
Ingredients of a basic but tasty accompaniment to your pasta.<br />
- 1/2 pack of bacon<br />
- 1/2 pack of sweet basil<br />
- 4-5 cloves of garlic<br />
- 5-6 pieces of semi dried tomatoes. (or you can just use loads of cherry tomatoes too)<br />
<br />
I usually use all the bacon but we are all going for our annual blood check soon, so we said half a pack of bacon is better than nothing. I usually cut them all in strips, but last night I decided to have some of it whole, so it looks nicer on the plate.<br />
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I started by browning the garlic with 3-4 tablespoons of oil, I wanted some garlic oil. After the garlic browns and smells goods, I added in the cut up bacon and semi dried tomatoes. I let it brown until what you see and then add in the whole piece of bacon to cook at the side. I then added in the sweet basil to just let it wither a bit. <br />
<br />
You can turn off the heat and boil your noodles. The angel hair cooked in like 1 minute, so you got to be quick. I already had my water boiling much earlier. When it's done, toss it into bacon and semi dried tomato mix.<br />
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<blockquote class="instagram-media" data-instgrm-captioned="" data-instgrm-version="4" style="background: #FFF; border-radius: 3px; border: 0; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: -webkit-calc(100% - 2px); width: 99.375%; width: calc(100% - 2px);">
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<a href="https://instagram.com/p/x_p6mOChX6/" style="color: black; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" target="_top">Dinner: Orange Noodles made using the @philipsSG #philipsnoodlemaker tossed with bacon, semi dried tomatoes, garlic, spicy chilli flakes, basil. Squeeze a generous amount of fresh lemon juice over and some fresh basil and decorate with the ultra fragrant basil flower.</a></div>
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A photo posted by Philip Lim (@keropokman) on <time datetime="2015-01-18T12:03:45+00:00" style="font-family: Arial,sans-serif; font-size: 14px; line-height: 17px;">Jan 18, 2015 at 4:03am PST</time></div>
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<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script><br />
<script async="" defer="" src="//platform.instagram.com/en_US/embeds.js"></script>This is a simple dinner. I happened to have some basil flowering in my pot that is growing by the kitchen window. So I used it to garnish it. It's not that difficult.<br />
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<i><b>Is it worth it to get the Philips Noodle Maker?</b></i><br />
<br />
<ul style="text-align: left;">
<li>If you are a great noodle eater, yes! You can make all kinds of noodles yourself.</li>
<li>If you particular about the texture of your noodles, yes! You can control how you want the noodles to come out.</li>
<li>If you are particular in what you feed your family. Yes. It's definitely healthier than having instant noodles. Some mums I know prepare portions of everything in advance and freeze it. The fresh noodles and ready 'healthy accompaniment' is a good idea for some. </li>
<li>If you don't always cook at home, then don't get it. You would probably not be using it.</li>
<li>If you hate gadgets, don't get it. It's simple enough but some people just can't deal with gadgets. I know such people. Just use a rolling pin and knife to make your noodles.</li>
</ul>
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<i><b>What is the best way to clean the Philips Noodle Maker?</b></i><br />
<br />
The best way is not to clean the machine immediately. When I first got the machine, I thought that I might as well clean it up right away after the noodles are out. Wrong move. Very wrong move.<br />
<br />
Wet dough mixed with water gets so so gooey. So if you clean it straight away, you would have cursed and think who invented this thing? It's so so hard to clean. Then I remembered someone telling me, wait till next day then clean it.<br />
<br />
So on the last times after I used it, I left it one or two days before I cleaned it. Everything becomes so much easier. You can use your hand to rub the dough off the different parts of the machine. Yes, rubbing it off. The main mixer is made of metal and it's non stick, you can really rub it off. The other plastic parts are also easy to clean when the dough is dry. <br />
<br /></div>
<a href="https://www.flickr.com/photos/keropok/16130009859" title="NoodleMaker1 by Phil, on Flickr"><img alt="NoodleMaker1" height="800" src="https://farm8.staticflickr.com/7484/16130009859_30f9c54d0a_c.jpg" width="534" /></a>
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<br />
The noodles dries up the next morning and it's like crispy mamee snacks! <br />
This was the morning after. You can just use your hands to gently push it off. <br />
<br />
<br />
For the bigger discs, they have a cover that you can close it and it pushes everything out. For angel hair, they also give you something to clean up the holes. If you leave it till it's dry, cleaning it is super easy. <br />
<br />
<br />
<a href="https://www.flickr.com/photos/keropok/16128637818" title="NoodleMaker2 by Phil, on Flickr"><img alt="NoodleMaker2" height="534" src="https://farm8.staticflickr.com/7531/16128637818_3f18dd1652_c.jpg" width="800" /></a>
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<br />
The other side of the disc. Wait will it's dry, you can lift this whole dough out!<br />
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<i><b>What next?</b></i> <br />
<br />
<ul style="text-align: left;">
<li>I am wondering if I can make muruku with this machine! It looks possible, but I wonder if it's easy to do it. I might want to air fry it instead of deep frying it. </li>
<li>I am also wondering if I can use cooked flour to make desserts out of it. Just like how Snow Skin Mooncakes are made with cooked flour, it would be interesting to make desserts using this machine.</li>
<li>Get the Lasagna disc from the 'sister' pasta machine from other regions. I want to make fresh lasagna instead of using the dried sheets. I read that the lasagna disc can also be used to make wonton skin. </li>
</ul>
<br />
<i><b>More information?</b></i> <br />
<br />
If you want to find out about the technicalities and specifications, the <a href="http://www.philips.com.sg/c-p/HR2365_05/avance-collection-noodle-maker" target="_blank">official Philips website</a> has all the details. I am just describing my experience here.<br />
<br />
<br />
<i>Note: No monetary compensation was received. I received the Philips Noodle Maker to play around give my thoughts about it. </i><br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com4tag:blogger.com,1999:blog-1749337225709933523.post-42399147116954808502014-12-01T21:58:00.002+08:002014-12-01T21:58:47.168+08:00Surfing Food Blogs with the Linksys WRT1900AC<div dir="ltr" style="text-align: left;" trbidi="on">
My first router I bought was the Linksys WRT54G. That must have been so long ago, I can't remember the year. Shortly after that when I started my blogs. It was the time when ISP used to auto upgrade your bandwidth without you needing to sign a new contract. Soon, my broadband speed was faster than what the WRT54G can transmit, so I changed to other routers.<br />
<br />
Time passes so quickly. Linksys was acquired and it became Linksys by Cisco. It got acquired again last year and it became Linksys again. For the last few months, I have been testing the Linksys WRT1900AC that was gifted to me. It was the familiar design and colour of my first router, but on steroids, a 1.2 GHz dual-core ARM CPU if you wish to know.<br />
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I know that most people reading this blog are not technical folks, so I will write this blog in 'an easier to understand' and 'how I used it' easy reading manner. If you need a more technical review, there are the more technical reviews out there. <br />
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<a href="https://www.flickr.com/photos/keropok/15735093247" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="400" src="https://farm8.staticflickr.com/7580/15735093247_2185438345_z.jpg" width="640" /></a>
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<br />
So, how has this router performed the last few months?<br />
<br />
The people and also the equipments in our home are quite internet dependent. We have multiple mobile and tablets running at the same time. Other gadgets connect itself to the internet to update things for us as well. Remote controls that will switch on lights via wifi, weighting machines that will update our weight as we stand on it, Apple TV, VOIP home phone, etc. <br />
<br />
When the 'clan' is at our place for dinners, we have an additional 10 or more devices that will also connect to our router. So scrolling through your Instagram feeds and posting would not be no problem in our household. <br />
<a href="https://www.flickr.com/photos/keropok/15920180042" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="444" src="https://farm8.staticflickr.com/7535/15920180042_67bd58cb37_z.jpg" width="640" /></a>
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<br />
This is the top view of the WRT1900AC. Does it look like the old WRT54G? It has 'grown' over the years. It is now bigger, measuring 24.8 x 19.5 x 5.1 cm. There are also more visible ventilation holes on top and at the bottom. More memory too, it has a 128MB Flash and 256MB DDR3 RAM.<br />
<br />
Like the old WRT54G and if you want, use third-party firmware too. It has 4 Gigabit Ethernet ports, but we use wifi at home, so we don't use them at all. We did not want to rewire the house last time. If you have devices that connect directly to it, this might be useful. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15734815019" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="427" src="https://farm8.staticflickr.com/7511/15734815019_f80289a739_z.jpg" width="640" /></a>
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<br />
There are 4 directional antennas so you can adjust it in the direction so that all your rooms will have signal. There is a room in our house that will only have signal if you open the bedroom door. I also had low signal in my bathroom (don't laugh, I know many people use mobile phones while sitting on the throne too). <br />
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With this current router, I can receive wifi, but not at the highest speed, but it works now. One reason why it works now is because our previous router was either a 2.4GHz or 5GHz. If I set it to use 2.4GHz, the signal can travel further, but the speed is low. If I set it to 5GHz, I can get higher speed, but with every wall or even door, the signal drops until it's non existent. (Higher frequency allows faster speed, but walls or wood will block the signals. Lower frequency travels further but have lower speeds)<br />
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This WRT1900AC is a simultaneous dual wireless band router. So I can have the name SSID (the wifi name) for both bands. For example, when I am in the living room or bedroom it will be connected to the 5GHz and I can surf at high speeds. When I move to the toilet or the 'ulu' bedroom, it will get connected to the 2.4GHz and still allows me to surf but at a lower speed.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15920180272" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="429" src="https://farm8.staticflickr.com/7517/15920180272_26a981a63a_z.jpg" width="640" /></a>
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<br />
Setting up the router is rather easy with the instructions that comes with it. You can connect it using the 'one button' connect if your notebook supports it (if you have old folks, this is so useful), or just the usual connection to SSID available and password.<br />
<br />
The router administration is also easy to navigate and set up. The interface is easy to understand. The 'network map' in the admin screen is the most interesting to see. You can monitor and see which devices are connected and which bands. <br />
<br />
If you want to connect an external storage to it, you can. We don't use that at home, we back up everything to the cloud and since network is fast for us, we just back them all up on a combination of Dropbox, OneDrive and Google Drive. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15918873141" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="409" src="https://farm8.staticflickr.com/7481/15918873141_6d5e451dda_z.jpg" width="640" /></a>
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<br />
We are subscribed to a 200Mbps Fiber Service. <br />
<br />
From our notebooks at home, the speedtest is rather good. Yes, at times, and depending on the host we are connecting to, we get different speeds. This was to the SGIX server and the upload speed was not satisfying this morning. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15895029476" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="412" src="https://farm9.staticflickr.com/8623/15895029476_a70d2907f6_z.jpg" width="640" /></a>
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<br />
When I changed to Viewqwest to test the speed and I could connect at 204Mbps on both download and upload speeds. You might not get this speeds if you notebook or mobile phones are using the older chips. I am testing using a Macbook Pro Retina in the same room as the WRT1900AC. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15734815979" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="640" src="https://farm8.staticflickr.com/7524/15734815979_cb4327d1b4_z.jpg" width="437" /></a>
<br />
<br />
For mobile phones, the speed is usually slower than notebooks. With the iPhone 6Plus, which has a newer chip, I could get speeds of 160Mbps for download and 188Mbps for upload when I connect to the router at the 5GHz band. I was quite surprised because my previous mobile phones never had this speed. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15920825925" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="640" src="https://farm8.staticflickr.com/7502/15920825925_221cfb5555_z.jpg" width="438" /></a>
<br />
<br />
From the ahem, bathroom, the speed does drop a bit when it gets connected to the 2.4GHz band. Spotty, but I am happy I don't get dropped to 4G or 3G. <br />
<br />
To be fair, on some days, I get super low speed and that's when we know it's time to reset the router. We never bothered to find out if it's the router's fault or the ISP's fault. We just reset the router and 5 minutes later, everything gets back to normal. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15735094477" title="Linksys WRT1900AC by Phil, on Flickr"><img alt="Linksys WRT1900AC" height="640" src="https://farm8.staticflickr.com/7580/15735094477_baa2e5c268_z.jpg" width="439" /></a>
<br />
<br />
On an older phone like the iPhone 5s, the speed I get is lower on the 5GHz band and even lower on the 2.4GHz. That was why I switched to the 5GHz on my previous router, so get faster speed, but you won't get signals with every wall that blocks you. Yes that is one reason why we upgrade our phones. So I am glad this router can run both bands simultaneously.<br />
<br />
If you are on Fiber and want to connect directly to the ONT modem, you can. There are instructions for it that comes with the box and it works, I have tried it. <br />
<br />
I have also positioned my router in a way that when I outside the house at the bus stop, I can still surf with the 2.4GHz signal. You know we got to 'like' those Instagram feeds right?<br />
<br />
I know there are other routers that are similar, but I am not a router reviewer and this has been my experience with the Linksys WRT1900AC for the last few months. If you are interested in getting a new router, you can try this, or like what I tell friends who ask me, get someone who has it and trial it at home.<br />
<br />
Now, back to surfing other food blogs and viewing Youtubes of others preparing food. <br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-55530645223021885342014-11-18T15:36:00.000+08:002014-11-18T15:49:58.126+08:00The Boiler @ Tai Seng Industrial Estate<div dir="ltr" style="text-align: left;" trbidi="on">
Here in Singapore, Louisiana inspired seafood restaurants are popping up and one of the latest opening is <a href="http://theboiler.com.sg/" target="_blank">The Boiler</a>. If you have grown fond of the various cajun-style preparation of seafood, you can add this place to your place to go.<br />
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Crab and shrimp boils or a more generic label, "seafood boil" is a Louisiana Cajun tradition and you can find them here. You can prepare these boils yourself at home, or you don't like cooking, just eating or don't like to clean up, just pay them a visit.<br />
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<a href="https://www.flickr.com/photos/keropok/15560254786" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3933/15560254786_31e31a0a37_z.jpg" width="640" /></a>
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One difference The Boiler has to other similar restaurants is their location. They are located at the Tai Seng Industrial Estate. No, it's not that 'ulu', it's just a short walk from the Tai Seng MRT. One thing about being in an industrial building is the high ceilings! Coming in here just gives you a nice airy feeling of space, something that many other restaurants in Singapore can only wish for.<br />
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<a href="https://www.flickr.com/photos/keropok/15584778302" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="640" src="https://farm4.staticflickr.com/3951/15584778302_3feb326ff3_z.jpg" width="452" /></a>
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<br />
This visit was an invited session and the things featured here are what most of us thought is good or interesting. <br />
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If you just coming for drinks, they have some crafted beer here plus a selection of Louisiana Crafted Beers as well. You can take a look at what they have <a href="http://theboiler.com.sg/dinner.html" target="_blank">here</a>.<br />
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If you want something different, try their Beerita ($11.90). It is a glass filled with Margarita and a bottle of upside down Corona that flows out of the bottle into the glass as you sip your drink. <br />
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<a href="https://www.flickr.com/photos/keropok/15560255016" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="640" src="https://farm4.staticflickr.com/3942/15560255016_dca839b81e_z.jpg" width="440" /></a>
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If you want something non alcoholic drinks, The Boiler's Lime-Mint Freeze ($5.90) is quite addictive and you will probably need 2 because you will finish them very quickly. I like this drink.<br />
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<a href="https://www.flickr.com/photos/keropok/15581285631" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm6.staticflickr.com/5609/15581285631_b753e9068e_z.jpg" width="640" /></a>
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It's a place where you can safely wear your whites because they provide transparent bibs, or it's more like an apron because it's so big to protect your clothing. I laughed at their wordings because they sure are as corny as me on Instagram. LOL<br />
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<a href="https://www.flickr.com/photos/keropok/14963782043" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3950/14963782043_a7ae87c241_z.jpg" width="640" /></a>
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While waiting for your mains, dig in to some starters. We had some Fish and Chips for starters. The fish are are crisp outside and moist not oily inside. I forgot to ask what fish it was, but they have done it pretty well here considering because it's in an industrial building, they have limitations in what they can do in their kitchen. <br />
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If you order this, I recommend that you save some of the chips, so that you can dip it with the sauces of the seafood. <br />
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<a href="https://www.flickr.com/photos/keropok/15583934935" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="419" src="https://farm4.staticflickr.com/3948/15583934935_241b1bef7f_z.jpg" width="640" /></a>
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<br />
Another starter we had is an absolutely sinful dish. Southern Fried Chicken with Waffles! Crispy chicken with crispy waffles that had maple syrup on it.<br />
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Nothing healthy at all, but everything so addictive. <br />
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<a href="https://www.flickr.com/photos/keropok/15397323629" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3935/15397323629_9d3612ea55_z.jpg" width="640" /></a>
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<br />
Another sinful starter. Prawns wrapped with bacon! <span style="font-size: small;">Bacon Shrimp with Hickory BBQ sauce.<br />With these starters, I said you need more Lime-Mint Freeze.</span><br />
<span style="font-size: small;"><br /></span>
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<a href="https://www.flickr.com/photos/keropok/15397322789" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="640" src="https://farm6.staticflickr.com/5600/15397322789_1f66b1c780_z.jpg" width="427" /></a>
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This is also a place where it's a very communal kind of place. You share the food and you eat right off the table. They lined the table with fresh clean grease proof paper, so don't worry. The food's poured on the table and you dig in!<br />
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They way to order the mains are simple:<br />1) You can pick your seafood, either Live Dungeness Crab, Live Brown Crab, Live Boston Lobster (all seasonal), or if you are on a tighter budget more of the Prawns, Mussels or Clams.<br />
2) Choose your sauce: The Works, Garlic Butter or Peppa' Butter.<br />
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<a href="https://www.flickr.com/photos/keropok/15397929667" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3934/15397929667_89eac01071_z.jpg" width="640" /></a>
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Oh hi! Handsome Boston Lobster! This guy was having a sauna and has been drenched in Peppa' Butter sauce. Their sauces had been formulated to have quite some uumph. If you like it a little peppery, try the Peppa' Butter sauce.<br />
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The lobster are $75 per piece, when we had this earlier in September, they were having an offer of only $49 per piece, if you went followed me on <a href="http://instagram.com/p/tBxZKjihUn/?modal=true" target="_blank">Instagram</a>, you would have seen it. Hope those of you who saw it went and got to enjoy the deal!<br />
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<a href="https://www.flickr.com/photos/keropok/15398323210" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm6.staticflickr.com/5606/15398323210_b9fceb91ea_z.jpg" width="640" /></a>
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If you like garlic, the garlic butter sauce might be your choice. It's not too difficult to whack the flesh out of the lobster shell. Get a few friends to go along and you can order a few to taste it all and share too. Looks good doesn't it? The lobster above. <br />
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<a href="https://www.flickr.com/photos/keropok/15398323300" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3950/15398323300_f09fff289f_z.jpg" width="640" /></a>
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If you are here with 3-4 friends, you can order The Boiler's Bombdiggity Bag ($139). <br />
We were looking out for the guy with the big bag. A few went to other diners and when he finally walked over, we were ready with our phones! <br />
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Let me warn you, keep your mobile phones when you are ready to eat, your hands will get really yummy with the sauces and you don't want to be tempted to hold your phone!<br />
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<a href="https://www.flickr.com/photos/keropok/15398323420" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="640" src="https://farm4.staticflickr.com/3951/15398323420_550db20139_z.jpg" width="466" /></a>
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What you get in The Boiler's Bombdiggity Bag: Dungeness/brown crab, prawns, mussels, clams, sausages, corn and bun. (The bun doesn't get served in the bag, it comes separately)<br />
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<a href="https://www.flickr.com/photos/keropok/14963781913" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3942/14963781913_a4cfec2f27_z.jpg" width="640" /></a>
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We were eating in quite a big group, so we had 2 The Boiler's Bombdiggity Bags. The sauce for this bag was "The Works", they have different heat levels for "The Works". I prefer the mid level spice because it's more balanced to me. <br />
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I also recommend that you leave the food in the bag when it's served because it keeps the food warm longer and it's easier to scoop up the sauce using the clam shells. <br />
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<a href="https://www.flickr.com/photos/keropok/15581285921" title="The Boiler, Singapore by Phil, on Flickr"><img alt="The Boiler, Singapore" height="427" src="https://farm4.staticflickr.com/3955/15581285921_05ae9101c5_z.jpg" width="640" /></a>
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Well, if you wanna take photos of your food, then by all means, spread it on the table! It's easier to pick your food this way too if you have a bigger group. It's really up to you. This was the garlic butter sauce. Having tasted all their sauces, my personal preference for the night was the mid level The Works sauce.<br />
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They have a more different style of food lunch menu, it's a more burger, sandwiches, ribs kind of place in the afternoon. I want to try out the ribs, as I am a ribs person. <br />
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<span style="font-size: small;">Thanks to The Boiler folks for the invitation to try out the place.</span><br />
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<b><span style="font-size: small;">The Boiler</span></b><br />
<span style="font-size: small;">18 Howard Road, <br />#01-06, Novelty Bizcentre <br />Singapore 369585<br /> </span><br />
<span style="font-size: small;">Tel: +65 6635 1285</span><br />
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<span style="font-size: small;"> </span> </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com118 Howard Road, Singapore 3695851.3340914 103.88565349999999-24.187943100000002 62.57705949999999 26.8561259 145.1942475tag:blogger.com,1999:blog-1749337225709933523.post-65678269005505144512014-11-17T08:09:00.000+08:002014-11-17T08:14:10.682+08:00Ultimate Hawker Fest 2014 - 22 November 2014 @ Suntec City Convention Centre (Plus Giveaway)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.flickr.com/photos/keropok/15186579264" title="Ultimate Hawker Fest 2014 by Phil, on Flickr"><img alt="Ultimate Hawker Fest 2014" height="232" src="https://farm8.staticflickr.com/7528/15186579264_370fc0e2e2_z.jpg" width="640" /></a><br />
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The Ultimate Hawker Fest is back and if you have not planned this coming weekend's brunch, why not consider visiting Suntec City this Saturday for some food and at the same time support the over 32,000 beneficiaries of Touch Community Services. The beneficiaries are from all races and religions.<br />
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<a href="https://www.flickr.com/photos/keropok/15186527334" title="UltimateHawker by Phil, on Flickr"><img alt="UltimateHawker" height="640" src="https://farm8.staticflickr.com/7563/15186527334_4d321baa07_z.jpg" width="478" /></a>
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To help navigate what's going on at the Hawker Fest, it will be divided into 3 zones:<br />
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<i><b>1) Ultimate Original Recipe - where stalls have been around for multiple generations. </b></i><br />
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Here's the menu:<br />
<a href="https://www.flickr.com/photos/keropok/15186790284" title="Menu1 by Phil, on Flickr"><img alt="Menu1" height="640" src="https://farm8.staticflickr.com/7574/15186790284_c967038014_z.jpg" width="493" /></a>
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<b><i>2) Ultimate Pursuit of Happiness - where young folks who have left
their cushy jobs in other sectors to come into the food business.</i></b><br />
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The menu:<br />
<a href="https://www.flickr.com/photos/keropok/15621901380" title="Menu2 by Phil, on Flickr"><img alt="Menu2" height="640" src="https://farm8.staticflickr.com/7557/15621901380_e4f691cb80_z.jpg" width="504" /></a>
<br />
<br />
<i><b>3)
Ultimate Ingredients - featured hawkers who will replace their usual
ingredient with special ones to make their dish more extraordinary.</b></i><br />
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The menu:<br />
<a href="https://www.flickr.com/photos/keropok/15186790134" title="Menu3 by Phil, on Flickr"><img alt="Menu3" height="640" src="https://farm6.staticflickr.com/5616/15186790134_4ba6c63b1c_z.jpg" width="474" /></a>
<a href="https://www.flickr.com/photos/keropok/15621345988" title="Menu4 by Phil, on Flickr"><img alt="Menu4" src="https://farm9.staticflickr.com/8666/15621345988_d722522a32_z.jpg" width="474" /></a>
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<br />
Now introducing the folks who are curating this year's festival.<br />
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<a href="https://www.flickr.com/photos/keropok/15620659179" title="Curators by Phil, on Flickr"><img alt="Curators" height="333" src="https://farm6.staticflickr.com/5604/15620659179_5a13c3d7fc.jpg" width="500" /></a>
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My friends and Singapore Food Bloggers that you are all probably already following, Maureen Ow (<a href="http://www.misstamchiak.com/" target="_blank">www.MissTamChiak.com</a>), Derrick Tan (<a href="http://www.sgfoodonfoot.com/" target="_blank">www.SgFoodOnFoot.com</a>) and Ian Low (<a href="http://thesilverchef.blogspot.sg/" target="_blank">TheSilverChef.blogspot.sg</a>) have been working tirelessly to talk to the 20 over hawkers, visited farms to check the ingredients and many more.<br />
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The hawkers are also taking taking time off from the usual business and coming to Ultimate Hawker Fest to bring you the food and for them and you to help support this charity.<br />
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Date: Saturday, 22 November 2014<br />
Time: 11am to 5pm<br />
Venue: Suntec Convention Centre Halls 401 and 402<br />
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Buy your coupons at <a href="http://www.ultimatehawkerfest.sg/" target="_blank"><b>www.ultimatehawkerfest.sg</b></a><br />
<br />
<br />
<br />
<b>But wait... what about a Giveaway:</b><br />
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For the giveaway, 2 persons will get 1 set of $50 coupons to spend at the Ultimate Hawker Fest 2014.<br />
<ul style="text-align: left;">
<li>Look for my <a href="http://www.instagram.com/keropokman" target="_blank">Instagram</a> post on this giveaway. Share it with your friends and say how you will spend your $50 based on the menu above on Instagram.</li>
<li>Hashtag your post #ultimateHawkerFest2014 and #keropokmanGiveaway and tag @<a href="http://www.instagram.com/keropokman" target="_blank">keropokman</a> in your post so I can browser through it easily.</li>
<li>Contest is for readers who will be living in Singapore only.</li>
<li>Closing date is 2359 hours, Wednesday 19 November 2014.</li>
<li>The winners will be randomly picked and informed via Instagram.</li>
</ul>
If the winners do not reply within 24 hours, new winners will be picked. <br />
<br />
<i>Terms and conditions:</i><br />
The
curators of the Ultimate Hawker Fest is solely responsible for
contacting the winners. No refunds are allowed and the prize is not
exchangeable for credit, cash or in kind. If unclaimed after the
redemption period, the prize will be forfeited, and the winner shall
have no further right to claim it thereafter.<br />
<br />
Winners of the
Ultimate Hawker Fest 2014 Giveaway are not eligible to win the same
prize in similar contests hosted by any other person or organization on
Facebook, blogs, magazines and online publications.</div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0tag:blogger.com,1999:blog-1749337225709933523.post-46275140421460311112014-11-11T18:00:00.000+08:002014-11-11T18:00:35.517+08:00A for Arbite, A for Amex's #30liciousAmex deals<div dir="ltr" style="text-align: left;" trbidi="on">
If you have not read about the American Express #30liciousAmex deals, you probably have been having a nap for too long. Well, it's not too late to find out.<br />
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<a href="https://www.americanexpress.com/sg/" target="_blank">American Express</a> and <a href="http://www.hungrygowhere.com/" target="_blank">HungryGoWhere</a> jointly present 30licious - S$30++ culinary treats for 30 days from 3 November to 2 December 2014. It's their little treat for Amex card holders. I have tried the #30liciousAmex meal at A for Arbite and it's pretty good!<br />
<br />
<i>(If you don't have an Amex, you top it up to S$35++)</i><br />
<br />
I recently went to <b>A for Arbite</b> with the Amex and HungryGoWhere folks to try out their $30 dinner deals. This is my report of the place and I think I will be back for more of their other food. I see things in the regular menu that the different family members at home will love.<br />
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Back to their #30liciousAmex deal here, the set dinner consists of a Starter, Main, Dessert and a drink as well. Quite a good value if you have been eating out. The set meal is for at least 2 persons, so you can get to taste everything you see here!<br />
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<i><b>1) Starter (Soup of the day or Duck Roll)</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15578535990" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm6.staticflickr.com/5611/15578535990_c9ae0d78e5_z.jpg" width="640" /></a>
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The Soup of the Day we had was the seafood soup. I personally love tomato based soup and this was nice. It had a nice viscosity and it was quite rich and hearty. It reminded me of a French bouillabaisse. A version without all the loads of fish and seafood required in a bouillabaisse, but excellent enough for such a deal. <br />
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<a href="https://www.flickr.com/photos/keropok/15763331225" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm4.staticflickr.com/3945/15763331225_1905518ab3_z.jpg" width="640" /></a>
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If you are not a soup person, try the Duck Rolls. They have done this version rather well. It's like a Ngor Hiang that is made from duck. Rather interesting I would say. Duck rilettes with dried mushrooms, water chestnuts and grapes! <br />
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Nicely crisped on the outside and they have pickles to counter balance the rich taste of the duck. The chilli gastrique is where the crispy duck rolls are resting. <br />
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<i><b>2) Main (Salted Egg Crab Pasta or Beef Stew)</b></i><br /><br />
<a href="https://www.flickr.com/photos/keropok/15763331025" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm8.staticflickr.com/7498/15763331025_099f506e4d_z.jpg" width="640" /></a>
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Salted Egg Crab pasta sounds like what you like? It that sounds utterly sinful, it's not that 'strong' in the saltiness scale. I will say it's the healthier version. The pasta they use is Zita pasta and it has salted egg, crab meat, chilli and hints of curry leaf flavour all mixed in. It's also served with a piece of deep fried soft shell crab. <br />
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This is the lighter of the two mains. <br />
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<a href="https://www.flickr.com/photos/keropok/15578535940" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm4.staticflickr.com/3952/15578535940_22aca38bd7_z.jpg" width="640" /></a>
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If you like a bowl of hearty stew. Try this. The Beef Daube. I personally love this dish more as I love the flavour of it. Beef Shin with celery, carrots and red wine. Braised till it is just tender and not too soft and mushy. It's so pretty how they plated the dish with fried onion rings stacking on top of each other.<br />
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<i>(I took a peep at the usual menu and this dish already cost $25 and the crab pasta $24.)</i><br />
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<i><b>3) Dessert (Edith's Mess or Honey and Date Crème Brûlée)</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15578160987" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm4.staticflickr.com/3950/15578160987_c7f5bbeaf0_z.jpg" width="640" /></a>
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Edith's Mess is a very interesting and beautiful mess indeed. It has the slight tartness from the passsionfruit jelly, the sweetness from rock melon ice cream. If you want some crunch, the honey comb brittle gives you time to chew while your dinner companion talks! I love the honey comb brittle and the rock melon ice cream! <br />
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<a href="https://www.flickr.com/photos/keropok/15578535690" title="A for Arbite @ American Express #30liciousAmex by Phil, on Flickr"><img alt="A for Arbite @ American Express #30liciousAmex" height="427" src="https://farm8.staticflickr.com/7480/15578535690_4acc74b58f_z.jpg" width="640" /></a>
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Honey and Date Crème Brûlée is for those who likes a twist to the usual Crème Brûlée. This version enhanced with dates and honey. Quite a good combination.<br />
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The meal also comes with a non alcoholic drink that you can order from the menu. Quite a good deal, if you have tried this place, I think I will be back for the other regular food on the menu. It's looking very tempting and the chef is pretty good.<br />
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So if you think it sounds like a good deal and you want to know what other restaurants and where you can book this meal, head on to <a href="http://book.hungrygowhere.com/30licious" target="_blank">http://book.hungrygowhere.com/30licious</a> There are over 30 places where you can book.<br />
<br />
<br />
<i><b>30licious is the newest culinary celebration by American Express Selects® - American Express’ way of bringing exceptional deals to its Card Members.</b></i><br />
<i><b> </b></i> <br />
<br />
<b>A for Arbite</b><br />28 Aliwal Street <br />#01-01<br />Singapore 199918<br /><br />Tue - Fri: 11:30 am - 3:00 pm, 6:00 pm - 10:30 pm<br />Sat - Sun: 11:00 am - 10:30 pm<br />Closed on Mondays.<br /><br />Tel: +65 8321 2252</div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com028 Aliwal Street, Singapore 1999181.302407 103.86105799999996-24.2196275 62.552463999999958 26.8244415 145.16965199999996tag:blogger.com,1999:blog-1749337225709933523.post-59107195103459256882014-10-31T16:35:00.001+08:002014-10-31T16:35:20.503+08:00Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore<div dir="ltr" style="text-align: left;" trbidi="on">
Are you a '<a href="http://www.mandarinoriental.com/celebrity-fans/" target="_blank">fan</a>' of the Mandarin Oriental?<br />
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Once you have stayed in one of their properties, you somehow get addicted to their impeccable service and quality of their rooms and restaurants. My wife and I were converts when we had our wedding at Mandarin Oriental Singapore and saw what they could provide to our guests during the dinner. We were also impressed with the rooms and restaurants we dined during our stay. Since then, we have stayed in a few other MO properties. We wished we could stay in more, but it really is beyond our budget at this junction of life, we need to save up. <br />
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Are you a fan of great chefs? Are you are a fan of Austrian food? Are you are a fan of the Obauer brothers? If you are, you are in for a treat. <br />
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<a href="https://www.flickr.com/photos/keropok/15051998263" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm4.staticflickr.com/3951/15051998263_f97124a6e0_z.jpg" width="640" /></a>
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From 30 October to 2 November 2014, there will be <a href="http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-news-dining-promotion-1" target="_blank">Special Lunch and Dinner Menu</a> featuring the works of the Chefs Karl and Rudolf Obauer here at the Mandarin Oriental. I was privileged to have tasted the lunch menu yesterday. <br />
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There are 2 lunch menus and 2 dinner menus, and you can view them <a href="http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-news-dining-promotion-1" target="_blank">here</a>.<br />
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<a href="https://www.flickr.com/photos/keropok/15671367505" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm4.staticflickr.com/3946/15671367505_33e35d23db_z.jpg" width="640" /></a>
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Lunch started with a baskets of different rolls and crisps and it was served with this interesting saucer of green dip. After we tasted it, we wanted to know what is in it! The chef was happy to tell us the ingredients: Crème fraîche, Quark, Wasabi and Steinklee. Steinklee are Alpine mountain herbs and they brought in the dried powdered version to make this.<br />
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<i><b>Amuse Bouche:</b></i> <br />
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<a href="https://www.flickr.com/photos/keropok/15051998413" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm4.staticflickr.com/3954/15051998413_3f4e844dd1_z.jpg" width="640" /></a>
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It was an interesting start of 5 little tidbits. We had chickpea purée in the spoon, veal tartare, and a shot glass of zucchini yoghurt. My favourite of it all is the shot glass of zucchini yoghurt made from zucchini cream and yoghurt with pumpkin seed oil in it. <br />
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<a href="https://www.flickr.com/photos/keropok/15485969448" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm8.staticflickr.com/7523/15485969448_826126460c_z.jpg" width="640" /></a>
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There's also this little cube of Parmesan „QimiQ“ jelly. To put in names that we in Singapore would understand, it has the texture of marshmallows. I just searched about <a href="http://en.wikipedia.org/wiki/Qimiq" target="_blank">QimiQ</a> to find out what it is! There is also the lamb sausage.<br />
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<i><b>Course 1: Cauliflower Jelly</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15671367545" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm6.staticflickr.com/5608/15671367545_4a6f6de174_z.jpg" width="640" /></a>
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Cauliflower jelly is something we don't usually see in menus here. I have seen it in some restaurants and this is the first time I tasted it. I think I will eat more cauliflower if it's served to me this way! It's light tasting, there were small pieces of soft cauliflower in a firm jelly. It rested on bell pepper purée which gave it a nice slightly sweet and piquant flavours.<br />
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There's also the aged smoked beef from Salzburg and eggplant chutney. A very nice texture and taste to complement the cauliflower jelly. I was hesitant to finish all the goose liver though. The reason being, it raw goose liver. If you don't tell me what it is, I will have finished it up because it was delicious when I had some of it with the grains of green tea salt and alpine herbs. Blame it on the service staff for explaining what it was. Haha! My head said don't finish it, when the mouth wanted to eat it up. <br />
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<i><b>Course 2: Lake Char Lasagna</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15485484369" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm6.staticflickr.com/5603/15485484369_2df82f235b_z.jpg" width="640" /></a>
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This very interesting dish is made up layers of pasta sheets, Arctic Char and reduced tomato slices. It's covered with big basil leaves. The sauce is made from reduced seafood stock with Grüner Veltliner (a variety of white white grape grown in the Alpine region).<br />
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Not the usual soft mushy lasagna, but al dante pasta sheets layered between the ingredients. The sauce is something I enjoyed too. <br />
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<a href="https://www.flickr.com/photos/keropok/15673289922" title="Grüner Veltliner by Phil, on Flickr"><img alt="Grüner Veltliner" height="640" src="https://farm6.staticflickr.com/5602/15673289922_41d60e41d2_z.jpg" width="427" /></a><br />
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Since we were talking about Grüner Veltliner, we were treated to some Grüner Veltliner that MO Singapore carries in their collection. The sommelier said only 2 MOs around the world carry this. <br />
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<i><b>Course 3: Celery-Saffron Soup</b></i> <br />
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<a href="https://www.flickr.com/photos/keropok/15051397704" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm4.staticflickr.com/3950/15051397704_ed747398da_z.jpg" width="640" /></a>
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Something to warm up our tummies mid meal. Steamed Pike in a simple celery saffron soup. It's always nice to elegantly punctuate the meal with a bowl of warm light soup.<br />
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<i><b>Course 4: Saddle of Lamb</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15671367605" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm6.staticflickr.com/5607/15671367605_c38d3b2850_z.jpg" width="640" /></a>
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Mary would have cried because it's lamb they are serving. I would cry too for a different reason. It's so delicious. I wasn't listen to what the service staff was talking when he was explaining the dish because I was mesmerized by the looks and the aroma of the lamb.<br />
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It was two medium rare piece, so tender and not much of a gamey smell I thought I was having beef. Oh yes, I am a parsley lover, so this dish just resonated with me. You know I am normally not a lamb person, but this was good. <br />
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<a href="https://www.flickr.com/photos/keropok/15671367695" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm8.staticflickr.com/7539/15671367695_e8dac2d548_z.jpg" width="640" /></a>
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The lamb was served with a mix of horse radish, sour cream and a dash of balsamic v. It goes very well with the lamb. In fact, it was nice just to nibble bits of this by itself.<br />
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<i><b>Course 5: Apple Strudel and Cottage Cheese.</b></i><br />
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<a href="https://www.flickr.com/photos/keropok/15647635326" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm8.staticflickr.com/7541/15647635326_82bc2d84f5_z.jpg" width="640" /></a>
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The last course, the desserts. This apple strudel deserves a photo of it by itself because of the work that has gone into it. Apple that has been reduced with coconut and also with rum and raisin. Let your imagination brings out the flavour for you. <br />
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<a href="https://www.flickr.com/photos/keropok/15486155587" title="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore by Phil, on Flickr"><img alt="Guest Masterchefs Karl and Rudolf Obauer @ Dolce Vita, Mandarin Oriental Singapore" height="427" src="https://farm6.staticflickr.com/5616/15486155587_50801b1127_z.jpg" width="640" /></a>
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Many of us loved the ice cream. It's chamomile ice cream that's so refreshing. Another flavour that I should try to make with my ice cream machine one of these days. I don't know how to appreciate the cottage cheese curd though. I am not a very cheese nor curd person. It just tasted good to me that's all and a nice clean end to the meal.<br />
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We also had some petit fours from Dolce Vita's pastry chefs with coffee and tea. <br />
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If you are thinking of bringing that someone special to a special Austrian meal, get a reservation here. Chefs Karl and Rudolf Obauer have a long list of awards under the belt. They are been Chefs of the Year in Austria, named Chefs of the Decade by Gault Millau Austria, and also they have rave reviews by acclaimed food critics. You just need to search their names to read about them. They will be here in Singapore from 30 October to 2 November 2014.<br />
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The pricing:<br />Four-course lunch at SGD 88 per person.<br />
Five-course lunch at SGD 128 per person. <br />
Five-course dinner at SGD 128 per person.<br />
Seven-course dinner at SGD 188 per person.<br />
View the menu <a href="http://photos.mandarinoriental.com/is/content/MandarinOriental/singapore-news-dining-promotion-1" target="_blank">here</a>.<br />
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<i>I have been a fan of Mandarin Oriental and this lunch was on invitation by Mandarin Oriental Singapore. Thanks!</i><br />
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<b>Guest Masterchefs Karl and Rudolf Obauer </b><br />Dolce Vita<br />
Mandarin Oriental Singapore<br />
5 Raffles Avenue<br />Marina Square<br />Singapore 039797<br />
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Tel: +65 6885 3500.<br />
Email: mosin-dining@mohg.com <br />
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com05 Raffles Avenue, Singapore 0397971.290653 103.85834190000003-24.2313815 62.549747900000028 26.8126875 145.16693590000003tag:blogger.com,1999:blog-1749337225709933523.post-11235293626965990032014-10-30T16:57:00.001+08:002014-10-30T16:57:12.545+08:00Fishball Story @ Golden Mile Food Centre<div dir="ltr" style="text-align: left;" trbidi="on">
Not too long ago, the wife and I were invited to 'take over' <a href="http://www.hungrygowhere.com/" target="_blank">HungryGoWhere</a>'s <a href="http://instagram.com/hungrygowhere" target="_blank">Instagram</a> account for a day. Did you catch us that day? We were on a 'things handmade' trail. It was a fun day, taking a day off work to 'pretend' to be hungry tourists going around Singapore in search of food that's made fresh in Singapore.<br />
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Are there really a long list of places that made food from scratch and not machine produced in some factories? Yes, there are many places and we had a whole long list. We could not try it all because it's all over the island and it's tiring to go around. <br />
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We started by having breakfast at Bukit Timah Food Centre. We had Fried Carrot Cake that's been made from scratch at the stall. If you frequently buy from them, you can see the giant steamer with trays and trays of steamed carrot cake, ready to be fried.<br />
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We also had curry puffs at Toa Payoh that's made freshly by the aunties and then fried and sold immediately. Very good ones with fillings inside that's worth your money. We had hand made paus that makes you wanna cry. It's so different from the ones that are resting in steamers in kopitiams and kiosks all around the island. Pan mee that people are willing to wait hours just to taste it. Ice cream that people are willing to pay for. The dish that the wife enjoyed the most was the fishball noodles from this stall.<br />
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<a href="https://www.flickr.com/photos/keropok/14875841600" title="Fishball Story by Phil, on Flickr"><img alt="Fishball Story" height="640" src="https://farm6.staticflickr.com/5567/14875841600_d4a04cc1c2_z.jpg" width="426" /></a>
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The stall, Fishball Story is managed by the 'young' hawkers, young folks who decided that they want to cook real food and food that is fast losing their authentic taste in Singapore. Mr Douglas Ng decided to set up shop at Golden Mile Food Centre using his grandma's recipe. <br />
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Their fishballs and fishcakes are really satisfying when you eat them. The texture and taste when you eat it will make you want to order more. It's something that you have to taste and see to understand. That's what happened to us. We decided to order more and eat.<br />
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<a href="https://www.flickr.com/photos/keropok/14875841780" title="Fishball Story by Phil, on Flickr"><img alt="Fishball Story" height="426" src="https://farm6.staticflickr.com/5578/14875841780_f3389ce08c_z.jpg" width="640" /></a>
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The fishballs and fishcakes are made from scratch early in the morning and its made with yellowtail fish and they don't use any flour in the process. Their chilli blend in the noodles also has the correct balance that makes you slurp up your noodles and break sweat a little with the spiciness.<br />
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This was what I had. I like meepok, so I ordered the meepok version. This costs $3.50.<br />
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<a href="https://www.flickr.com/photos/keropok/14875915128" title="Fishball Story by Phil, on Flickr"><img alt="Fishball Story" height="426" src="https://farm6.staticflickr.com/5553/14875915128_2058505596_z.jpg" width="640" /></a>
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The wife prefers 'lao shu fen' and she always orders 'lao shu fen' when it's available. It might look simple, but you need to just bite into one fishball to fall in love with it. This was also $3.50.<br />
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<a href="https://www.flickr.com/photos/keropok/14875783039" title="Fishball Story by Phil, on Flickr"><img alt="Fishball Story" height="426" src="https://farm6.staticflickr.com/5593/14875783039_7474159be6_z.jpg" width="640" /></a>
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Yup, we ordered another bowl without the noodles. So satisfying we wanted the 3rd bowl. A bowl of fishball soup without noodles also costs $3.50. They give you more fishballs and fishcakes.<br />
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If you want to find out more about the places we went and see photos of them, you can continue to read them at the HungryGoWhere website: <a href="http://www.hungrygowhere.com/gallery/6-hawkers-who-use-handmade-ingredients-*gid-08493101/photos/">http://www.hungrygowhere.com/gallery/6-hawkers-who-use-handmade-ingredients-*gid-08493101/photos/</a><br />
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<b>Fishball Story</b><br />
Golden Mile Food Centre<br />
Stall #01-85<br />
505 Beach Rd<br />
Singapore 199583 </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com0505 Beach Road, Singapore 1995831.3028979 103.86390900000004-24.2191366 62.555315000000036 26.8249324 145.17250300000003tag:blogger.com,1999:blog-1749337225709933523.post-61935833330124900422014-10-30T10:01:00.003+08:002014-10-30T16:03:43.905+08:00Salt Grill and Sky Bar by Luke Mangan @ ION Orchard<div dir="ltr" style="text-align: left;" trbidi="on">
Restaurant Week 2014 started last Saturday and we made 2 bookings at 2 very different places to indulge a bit. I didn't book any restaurants last year, partly because when I realised the booking was opened, the places that I wanted to try had all been fully booked. <br />
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Sis has been quite busy, so I thought it would be a nice treat for her. Managed to snag a booking for Salt Grill and Sky Bar on a Saturday. I managed to get booking this time thanks to the reminder email that American Express sent about having priority bookings 1 week earlier for AMEX Card Members. One of the perks that I finally got to use this year. <br />
<a href="https://www.flickr.com/photos/keropok/15021763633" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm4.staticflickr.com/3936/15021763633_043688e21b_z.jpg" width="640" /></a>
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We started our meal with taking photographs of the view! Ya, we happened to be seated right next to the tall glass windows. After a while, these warm breads were served with olive oil and dukkah. The breads went very well with the dukkah and I think it might be sis' next project. I suspect she might be making dukkah for Christmas gifts this year.<br />
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Here's what we had: <br />
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<a href="https://www.flickr.com/photos/keropok/15641931995" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="418" src="https://farm4.staticflickr.com/3953/15641931995_a6672c6d6b_z.jpg" width="640" /></a>
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<i><b>'Glass' Sydney Crab omelette. </b></i><br />
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Sis saw the menu online and already wanted to order this. It's Luke Mangan's signature dish and it's a very comforting dish. Soft and creamy omelette with a very appetite stimulating miso mustard broth.<br />
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<i>By the way, if you want to replicate this at home, Luke's website has the <a href="http://www.lukemangan.com/crab-omelette" target="_blank">recipe</a>! I recommend coming here for the dish at least once so that you know what it's suppose to taste like. (Making me miss the meals at Glass Brasserie in Sydney!)</i><br />
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<a href="https://www.flickr.com/photos/keropok/15456356260" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm6.staticflickr.com/5615/15456356260_55b673f2eb_z.jpg" width="640" /></a>
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<i><b>Tuna Sashimi </b></i><br />
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Sis said order something else, so we get to try other things in the Restaurant Week menu. So I had the Tuna Sashimi with ponzu sauce, smoked enoki and puffed rice. These few weeks, I have been tasting food with puffed rice. Makes me want to plate something at home with puffed rice too! <br />
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The smoked enoki has quite an intense flavour and it does gives the tuna a nice accompanying flavour. <br />
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<a href="https://www.flickr.com/photos/keropok/15456356440" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm6.staticflickr.com/5597/15456356440_8b52bb66a1_z.jpg" width="640" /></a>
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<i><b>Cape Grim Striploin</b></i><br />
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You will expect the Aussie restaurant to use Aussie beef. Sis asked for medium and said later, she should have asked for medium rare. It was a nice cut of meat and nicely prepared. Served with caramelized endive and swirls of eggplant and salsa verde.<br />
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Sis also had Dijon Mustard and Wasabi Mustard. The wasabi mustard is something you should try if you like wasabi. To me, it goes well with the beef. If only the beef was a bigger piece, we know it's a lunch menu only. <br />
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<a href="https://www.flickr.com/photos/keropok/15455280469" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm4.staticflickr.com/3938/15455280469_70cb916279_z.jpg" width="640" /></a>
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<i><b>Mushrooms</b></i><br />
<br />
There was an extra menu that was presented to us at the start. If we would like additional sides to go with the Restaurant Week set lunch, we could order. So I ordered the mushrooms for $15.<br />
<br />
It was a nice addition to our meal. Sis is not a fanatic mushroom lover (ie don't really eat mushrooms), but she said it was 'ok', so it means it is nice. I also order mushroom dishes to try at certain places to see how it comes out and to remember the taste. This is so that the wife who loves mushrooms can get to taste it when she says 'cook some mushrooms please' at home. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15639241381" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="434" src="https://farm4.staticflickr.com/3956/15639241381_ff7c32c4d8_z.jpg" width="640" /></a>
<br />
<i><b>Grilled Snapper</b></i><br />
<br />
I had the Grilled Snapper with Israeli cous cous served in a tomato and dill broth. A piece of fish that was nicely grilled, still so tender as I broke it with my fork and had a nice crispy skin. Ya, our conversation at the table turned to Masterchef Australia that we are catching on TV now. We said, on TV they will always have the skin crisp up between trays separately, here they still have it intact, quite good skill ya. (Things we talk about....)<br />
<br />
It's the biggest cous cous that I have seen. I have to say, the first taste, I didn't like it. As I had the my second mouth and more, it grew on me and I finished it all. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15021763843" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm4.staticflickr.com/3936/15021763843_53289ef2d5_z.jpg" width="640" /></a>
<br />
<i><b>Raspberry Cheese Cake</b></i><br />
<br />
Sis' favourite part of any meal. Desserts. She already said, we are going to order both on the menu when we sat down. A very beautiful and mesmerizing dessert. For the ladies who loves the slight sourish / tart taste of raspberry. Raspberry cheesecake with raspberry sorbet with a piece of freeze dried raspberry.<br />
<br />
Just like how they always say on Masterchef Australia, just one word: Yums!<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15455945097" title="Salt Grill and Sky Bar by Phil, on Flickr"><img alt="Salt Grill and Sky Bar" height="426" src="https://farm4.staticflickr.com/3956/15455945097_2a5af77fa0_z.jpg" width="640" /></a>
<br />
<i><b>Banana Parfait with Peanut Brittle</b></i><br />
<br />
The other dessert on the menu. Banana parfait which has a nice ripe banana taste with pieces of the addictive peanut brittle on it. The 'skid marks' chocolate mousse goes well with the banana parfait, loving the taste of the dark chocolate used. Oh yes, a 'spoonful' (the shape) of salted caramel sauce to go with it too. <br />
<br />
After the meal, we went around the viewing deck. Looking at how beautiful the city is and how much it has been changing over the years (and maybe months and days too!)<br />
<br />
<br />
<b>Salt Grill and Sky Bar</b><br />
2 Orchard Turn <br />
ION Orchard<br />
#55-01 / #56-01<br />
Singapore 238801<br />
<br />
<br />
p/s: <br />
<br />
Since I started by telling you that I got the booking early because of the Amex Platinum card I had, might as well, tell you more. People have been asking me where to go and eat and you want it affordable as well. Get the <a href="https://www.americanexpress.com/sg/content/platinum-credit-card/" target="_blank">American Express Platinum Credit Card</a> that now comes with free membership to two dining programmes, the Classic Far Card membership and PALATE programme.<br />
<br />
I remember a long time ago, it was FAR only, then it became PALATE only. Now it's both and the sweeter deal is that for 1st year it's free membership now. <br />
<br />
With these 2 programmes combined, you have a few months to try different restaurants, if you try one a week. It's best for couples as you get 50% off. There's also the <a href="http://promotions.americanexpress.com.sg/platcc" target="_blank">Platinum Private Deals</a> that you can look forward too. </div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com12 Orchard Turn, Singapore 2388011.3039538 103.83144249999998-24.2180807 62.522848499999981 26.8259883 145.14003649999998tag:blogger.com,1999:blog-1749337225709933523.post-49045195874398963752014-10-15T00:03:00.000+08:002014-10-15T00:03:02.435+08:00Detox Experience using PunchDetox.<div dir="ltr" style="text-align: left;" trbidi="on">
My sister has recently gone healthy. She's eating cleaner, going to the gym a few times a week, preparing for a short marathons (she just signed up for 2!) To help her slim down and also trigger the body to 'clean up', she's also gone on juice detox two times over the last 6 months. She paid quite a huge amount of money because she said that will motivate her. When I told her, I was offered to try a juice detox, she and my wife said that I should try it. I have been eating too rich a diet.<br />
<br />
I was skeptical about juice detoxing. Are you sure? So, I didn't say yes to the offer. <br />
<br />
I love my food and I am sure many of you know it.<br />
<br />
That said, I tried out their juices earlier. PunchDetox invited some folks over for (healthy) drinks, before they offered me to try the full thing. I had about a quarter a glass of each of their juices to taste, it tasted quite nice frankly. <br />
<br />
Anyway, here's a short brief about PunchDetox:<br />
<br />
PunchDetox is the first and leading Hong Kong based juice detox program. It has been around since 2010. PunchDetox uses a combination of raw, unpasteurized, vegan and organic juices. The difference that PunchDetox has compared to other juice detox program in Singapore is that it uses 'superfood' in every single of its juices. Amazonian Acai Berry, Himalayan Goji Berry etc. <br />
<br />
They came over to Singapore in August this year and brought over their experience in juice detoxification to Singaporeans. If you want to find out more about them, there are tonnes of Q and A and other info at <a href="http://punchdetox.com.sg/" target="_blank">http://punchdetox.com.sg/</a> I think I have clicked on almost all of the questions and read the answers. <br />
<br />
So a few weeks later when I was asked if I would like to try, I said yes.<br />
<br />
So here goes, my experience. I asked different people who have gone through it and they all had difference experiences. It's interesting how different body reacts to it. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/14912756233" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="427" src="https://farm4.staticflickr.com/3930/14912756233_b059416f1c_z.jpg" width="640" /></a>
<br />
<br />
I did the cleanse on a weekday. Some people prefer weekends as they feel more relaxed and detoxification is all about doing it slowly. Weekends are days with family and also extended family. We have gatherings etc, there's too much explanation to do if I excuse myself, so a weekday is good for me.<br />
<b><br /></b>
<b>The delivery of the juices:</b><br />
<br />
The juices are delivered a day before your juice cleanse starts. This was for the 3 day cleanse. They would have told you earlier that these juices needs to be kept cool, so delivery is preferably to a place where you can keep the juices in the fridge as quick as possible.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/14912756243" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="427" src="https://farm4.staticflickr.com/3951/14912756243_d4dfe03e6e_z.jpg" width="640" /></a>
<br />
<br />
Each bag comes with 6 bottles which is a day's worth of juice. They have ice pack in this cold pack, so your 'living juice' as they call it, stays cool and alive. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15347291820" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="427" src="https://farm4.staticflickr.com/3952/15347291820_0fa2b32a9d_z.jpg" width="640" /></a>
<br />
<br />
There are two levels that you can choose from. Level 1 for beginners and Level 2 for the more advanced detox, or those that have done detox before.<br />
<br />
I chose Level 1. The juice from breakfast to supper!<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15530228491" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="427" src="https://farm4.staticflickr.com/3932/15530228491_08754a4059_z.jpg" width="640" /></a>
<br />
<br />
I stored them in the bar fridge in my office. Fits in nicely! All 18 bottles of it! <br />
I took home my breakfast (drink 1), dinner (drink 5) and supper (drink 6), because I will be at home when I drink them. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15346971518" title="PunchDetox by Phil, on Flickr"><img alt="PunchDetox" height="640" src="https://farm4.staticflickr.com/3947/15346971518_5bc38204ee_z.jpg" width="382" /></a>
<br />
<br />
Like other Juice Detox programs, you get emails to guide you along. You can see that I have been receiving emails. Since I already had a sister who have gone through it twice, she's telling me what to do, so I won't waste the effort.<br />
<br />
Basically, for maximum benefits, you start to eat clean and reduce your 'unhealthy' food intake. My sis when she was doing it, had almost a week of clean eating. I only had ahem, 1 day of clean eating. You know there are many people who are experts and have read up about a lot of things.<br />
<br />
Since I did the detox during the weekday, I still had lunch with my colleagues. One colleague who is well read about health issues said, it takes around 3-4 days for all the food you take to be passed out from your system. He should have told me earlier, then I would be more discipline to eat clean longer. <br />
<b><br /></b>
<b>Pre-Detox:</b><br />
<br />
<a href="https://www.flickr.com/photos/keropok/15533765292" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="490" src="https://farm6.staticflickr.com/5615/15533765292_323d3b7fbc.jpg" width="500" /></a>
<br />
<br />
In the pre-detox email that they sent, it's recommend that the following be eliminated from my diet:<br />
caffeine, meat, dairy products, alcohol, nicotine, sodas, refined sugars, gluten, processed foods, fast foods. Not too difficult for me. I think the most difficult for most people would be caffeine!<br />
<br />
So, I was having Yong Tau Food for my meals. Sis said I should not even eat tofu and fish, but I ate it because I was hungry. <br />
<br />
Pre-detox day was actually the most difficult day for me. I was constantly hungry and I could not snack like I usually do. I have a headache almost the whole day and that night I went to bed early.<br />
<br />
<b>Detox Day 1:</b><br />
<br />
I woke up at 6:15 am. It's the day that I have personal training with my trainer and he was teasing me. Sure or not? Protein shakes gives you more muscle lah. Why do you want to detox?<br />
<br />
I thought I felt weaker but I did have energy to do the burpees and strength training exercises for 1 hour. I just felt slighter weaker lifting heavier weights. <b> </b><br />
<br />
<a href="https://www.flickr.com/photos/keropok/15347591330" title="Punch Detox - Fitbit by Phil, on Flickr"><img alt="Punch Detox - Fitbit" height="640" src="https://farm4.staticflickr.com/3933/15347591330_a2ceba269c_z.jpg" width="361" /></a>
<br />
<br />
Proof that I had walked a lot that day. I was surprised that I could last the first day!<br />
<br />
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<br />
I had my 'drink 1' before going to the gym. It lasted me till 10 am when I had my 2nd drink. I was feeling 'hungry' because it was mostly liquid. How shall I put it? It was not really hungry, but more of 'lacking satisfaction' as it was only liquid. The above was 'drink 3' which was my lunch.<br />
<br />
Since lunch was already available, I thought I would stay in the office and take a nap. After the drink, I was feeling very cold. The drink was cold, and the office temperature was at 24 C. Somehow the 24C seems colder than usual.<br />
<br />
I decided to take a walk to the library, it was warm outside according to colleagues who later came back from lunch. Guess what? I was not feeling warm at all. I felt like I was thawing. I borrowed books about food. Those scientific ones that tells you about the technical details of Mailliard Reaction, too geeky eh? <br />
<br />
The day went past quite OK. I was very sleepy by 9 pm. I had my 'drink 6' and went to bed.<br />
<b><br /></b>
<b>Detox Day 2:</b><br />
<br />
Like my usual 'after personal training' day, I feel tired and was not as active. I felt lazy and didn't take steps and mostly used the lift. The body was ok. Passing motion was about normal, just that there was nothing much coming out. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15534061632" title="Punch Detox - Fitbit by Phil, on Flickr"><img alt="Punch Detox - Fitbit" height="640" src="https://farm4.staticflickr.com/3942/15534061632_98836a769d_z.jpg" width="361" /></a>
<br />
<br />
I felt the absence of real solid food in my diet. The Hokkien saying of "No eat meat, no strength!" came through my head. Since I was determined to complete it successfully, I did not cheat.<br />
<br />
Throughout the day, I did not feel as strong as the previous day and I felt cold too. I was drinking warm water in between my drinks. That made me go many rounds to the toilet to 'dispose water'. I did notice that the urine was not really clear. The various juices did make the urine seem 'yellowish'. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/14912756453" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="640" src="https://farm4.staticflickr.com/3940/14912756453_f55cdcb2ef_z.jpg" width="640" /></a>
<br />
<br />
When I got home in the evening, it was time for 'drink 5' which is their GazPUNCHo. I was feeling cold and did not want to have another cold drink. I read in their literature that you can warm up 'drink 5' if you want. Heating it slightly made it so easy to drink and it was like a instant relief. Body felt warmer. <br />
<br />
The soup is made up of tomatoes, cucumber, garlic, cilantro, cayenne pepper, sea salt, apple cider vinegar, extra virgin cold pressed olive oil. Yes, it tastes like tomato soup. I love this soup! I met someone who went on as well and she said she hated this soup to the max! She said she hates tomato to begin with. I love it because I love tomatoes!<br />
<br />
I fell asleep watching TV and decided to just go to bed after 'drink 6'. I love Drink 6 because it's a nutty and filling juice. It's made from raw cashews, raw almonds, agave nectar, sea salt and filtered water. With this, you don't go to bed feeling hungry.<br />
<br />
<b>Detox Day 3:</b><br />
<br />
This was a horrible day, it started when I woke up. <br />
<br />
Whatever these juices are suppose to do, it's working. It's making me run to the toilet! There are slight churning in the tummy. Oh man, and the liquid substance that came out stank through the roof! It was so smelly and sis was saying on our home whatsapp group, it's working, you are being cleansed! Ya right.....<br />
<br />
Day 3 seems to have more steps recorded on my pedometer. Well I think it's because there was at least 5 trips to the toilet to 'ka-boom'! It also happened to be a super busy day at work. Meetings, Kaboom, Meetings, Kaboom. Meetings, Kaboom. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15534061622" title="Punch Detox - Fitbit by Phil, on Flickr"><img alt="Punch Detox - Fitbit" height="640" src="https://farm4.staticflickr.com/3942/15534061622_43d2cb0ff7_z.jpg" width="361" /></a>
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<br />
It was a busy day and after meetings that went into overdrive, by the time I came back to the office for my lunch, I was behind in the timing. I drank 'drink 3' and 'drink 4' within 2 hours to catch up. <br />
<br />
By the end of Day 3, I didn't feel hungry and there was no more runs to the toilet. It's totally empty!<br />
You feel your stomach capacity shrunk, you already don't feel hungry. Each bottle has 500 ml of juice, you do really feel very full and I didn't really want to finish it all because I don't feel hungry.<br />
<br />
I was glad it was over after 'drink 6' on the 3rd night. I slept early because it's Personal Training day the next morning.<br />
<br />
<br />
<b>Day after Detox:</b><br />
<br />
Woke up at 6:15 am, so that I can go for my 7 am personal training session. <br />
Somehow felt really lighter, less stress too. The whole detox is over and I don't feel hungry!<br />
<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15346598139" title="Punch Detox - Fitbit by Phil, on Flickr"><img alt="Punch Detox - Fitbit" height="640" src="https://farm4.staticflickr.com/3929/15346598139_141a8d4aa0_z.jpg" width="361" /></a>
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<br />
If you start the day with cardio and strength training, you feel stronger and more energized. You can tell from the pedometer records the walking I did and the floors I climbed.<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15347291800" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="500" src="https://farm4.staticflickr.com/3953/15347291800_1420686bd7.jpg" width="500" /></a>
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<br />
I still avoided the list of banned foods that was stated before the detox. It's kind of back to the usual food I have. I usually buy fruits and chocolate milk for breakfast. I just skipped milk. I ate half the fruits and you felt full already. Stomach capacity has shrunk so fast?<br />
<br />
<a href="https://www.flickr.com/photos/keropok/15346782638" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="500" src="https://farm6.staticflickr.com/5600/15346782638_57160c4564.jpg" width="500" /></a>
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<br />
For lunch, I had 3 different veggies from the Vegetarian rice stall. First taste of real food. I didn't really eat the rice. The rice was to soak up the oil and saltiness of the veggies! The veggies did fill me up without having the rice. <br />
<br />
<a href="https://www.flickr.com/photos/keropok/15346301889" title="Detox Experience using PunchDetox by Phil, on Flickr"><img alt="Detox Experience using PunchDetox" height="500" src="https://farm6.staticflickr.com/5610/15346301889_4338cc7105.jpg" width="500" /></a><br />
<br />
I usually have the ABC at the drinks stall. This tasted weak and lousy. <br />
<br />
The 'drink 3' for the last 3 days has been organic and high quality ones. Beetroot, Carrot, Red Apples, Ginger, Orange and Goji Berries. I am beginning to miss the wonderful taste of cold press juices. As I typed this, sis has got a new cold press juicer at home and we have had quality juices now. <br />
<br />
<b>In Summary:</b><br />
<ul style="text-align: left;">
<li>I didn't lose any weight, the most was probably 1/2 kg. I stand on the scale daily anyway and it's recorded digitally via wifi to the cloud and I access the graphs via my phone. I look at the statistics and charts and there was no weight loss. Weight fluctuate daily anyway depending on what time you stand on it.</li>
<li>The body fat seems to have decreased 1.5%. A week after the detox, the 1.5% came back to me! </li>
<li>I didn't feel hungry during detox days, it was only the pre-detox day that I was hungry. During the detox days, with 500 ml of liquid every 2 hours, I don't really feel hungry. Just a feeling of 'non statistaction' on the first and second dat. I also drank water because it was recommended. Try drinking so much liquid daily. You won't feel hungry at all.</li>
<li>The juices tasted good. The 'potions' were slightly sweet because of the fruits in it. The juices always have a slight 'heat' element in it. There's either ginger or cayenne pepper in it, so you feel a bit 'hiam' in the taste.</li>
<li>I felt lighter inside, you feel more relax as your body don't need to process food. It's hard to describe this. Your body is not working so hard, so you don't feel stress. This can only be felt if you go through this. Then maybe you can explain it to me. </li>
<li>I felt really cold for the days when I was on detox. It was only when I was in the gym doing exercises that I didn't feel cold.</li>
<li>I did have energy to even go to the gym. I was told by a lady friend that she could not move and felt so drained and had to lie in bed. Maybe it works different for ladies? </li>
<li>I feel guilty when I see 'bad' food and I want to eat it. I somehow managed to refrain, I don't know why, but it did not last long. After a week or so, I felt less guilty and started to indulge again. You need a great will power to stay clean for a longer time.</li>
<li>I did not have the urge to cheat. My wife and sis was showing me my favourite food when I was drinking tomato soup. I resisted and felt good! </li>
<li>There's a cheat sheet where you can eat cucumber, celery sticks, mashed avocado, miso soup. I didn't need it. </li>
</ul>
<br />
<b>Would I recommend it?</b><br />
<br />
If you have strong will power, and want to have a change, do it! I don't feel much change, but someone people said my skin did look different, there was a glow. I am not sure about that. The wife says, I should eat healthy and don't eat so much rich food. She says I need to live longer than her! <br />
<br />
Get someone to do it with you, it might be easier. I am always curious so I talked to different people. A couple who was getting married decided to do it together as their one of their projects. He, I was told could do it, she (the person who told me) said it was tough for her.<br />
<br />
If you think you would only do it half heartedly, don't waste your money. It's not cheap and you are wasting the juices.<br />
<br />
<br />
Ok, that's all.<br />
If you want to read about PunchDetox, go to the website at <a href="http://punchdetox.com.sg/" target="_blank">http://punchdetox.com.sg/</a><br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com1tag:blogger.com,1999:blog-1749337225709933523.post-309618682023660762014-10-14T14:47:00.000+08:002014-10-14T15:02:13.841+08:00Okonomi Kaiseki @ Keyaki, Pan Pacific Singapore.<div dir="ltr" style="text-align: left;" trbidi="on">
Last weekend, the wife and I were invited to a tasting at the new Weekend Brunch at a Japanese restaurant. We found this interesting as for most Kaiseki, you don't really have 'options'. You pick the Kaiseki set you like and out comes the chef's best picks for you. Here, they have what they call the Okonomi Kaiseki. Okonomi means 'as you like it'. Chef Hiroshi Ishiii has this Okonomi Kaiseki on weekends. <br />
<br />
I asked the wife if she's interested to go, she thought for a while. Ladies have a rational side and not all emotional. She figured, it has been some time since she's been here, so that is a tick. She's also a preggie now and when she thinks of Japanese, so it's a cross. So she was in a dilemma. That's until I told her, you can choose what you want to eat. She exclaimed: Really?! You mean for every course, I can choose? Are you sure? OK, another tick. Let's go!<br />
<br />
<i>Yes, that's what the weekend brunch here is about. It does solve the problem many of us have with different family members or friends or spouse. The road block they always give you when you want to bring them out for meals.</i><br />
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<a href="https://www.flickr.com/photos/keropok/14911875473" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3943/14911875473_d9d97aa62c_z.jpg" width="640" /></a>
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It's a pleasure strolling to Keyaki at Level 4 of Pan Pacific. It's suddenly so tranquil and peaceful. I don't really see Japanese gardens at a restaurant in Singapore. I suddenly thought of Tetsuya's in Sydney. Tranquil gardens ah... <br />
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<a href="https://www.flickr.com/photos/keropok/15508351416" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3952/15508351416_4caa863ec9_z.jpg" width="640" /></a>
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The wife says, "Hey this place has changed a bit". She's right, they have done some renovations here recently. So peaceful that you want to spend some time reading here! <br />
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<a href="https://www.flickr.com/photos/keropok/14911304384" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="640" src="https://farm4.staticflickr.com/3931/14911304384_19e5391e9b_z.jpg" width="427" /></a>
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We were slightly late because of poorly planned route we took getting here. The jams are so unpredictable now. The gracious host was kind to us, but we felt sorry for the other guests who had to wait for us.<br />
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Here's the menu. $75++ per person if you choose the non alcoholic version.<br />
$125++ if you choose the unlimited sake, champagne, beer and some reds and whites version.<br />
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I shall not describe the details of a traditional Kaiseki meal. It's really very interesting but it takes pages and pages to describe it and some of you might already know. I'll describe our delightful experience here at Keyaki, course by course. Here goes:<br />
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<b>1. Sashimi</b><br />
<ul style="text-align: left;">
<li>this course is usually served as earlier courses and it showcases the fresh flavour and what's in season.</li>
<li>choices are: Shake (salmon), Hotate (scallop), Amaebi (sweet prawn), Hamachi (yellowtail) or Assorted Sashimi (Shake, Amaebi, Hotate).</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15345900818" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3953/15345900818_52389a492e_z.jpg" width="640" /></a>
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Almost the whole table has the assorted sashimi! The amaebi was really nice. So fresh, sweet and I wanted more. The scallop was good too. So I plucked a few of the chrysanthemum petals and had it with the sashimi.<br />
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<b>2. Kobachi</b><br />
<ul style="text-align: left;">
<li>the course is like the French style amuse bouche, it's to awaken the palate and prepare for the meal. It's usually light and refreshing.</li>
<li>choices are: seared beef with ponzu sauce, sweet miso-glazed konnyaku, unagi omelette, avocado salad and spinach with goma sauce.</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15532887472" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3941/15532887472_0d5abe7d6d_z.jpg" width="640" /></a>
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Unagi Omelette was nicely done. Soft and light, it really whet your appetite for what's to come.<br />
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<a href="https://www.flickr.com/photos/keropok/15532059305" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5611/15532059305_f171c68bb6_z.jpg" width="640" /></a>
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This was the seared beef appetizer. OK lah. <br />
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<a href="https://www.flickr.com/photos/keropok/15532887492" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3944/15532887492_b10f1ac28b_z.jpg" width="640" /></a>
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The spinach with goma sauce is good. Flavourful yet very light.<br />
If popeye was to eat here, he will love the goma sauce over the spinach. <br />
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<b>3. Yakimono</b><br />
<ul style="text-align: left;">
<li>dishes in this course are cooked over high heat to give it a nice crisp crust.</li>
<li>choices are: Cod Teriyaki, Chicken Teriyaki, Grilled Mackerel, Grilled Prawn Skewer with Bacon, Pan-fried Pork with Ginger.</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15532887642" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5607/15532887642_3187f6acd2_z.jpg" width="640" /></a>
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I love all kinds of mackerel and if it's on the menu, 90% of the time, I will order it. Nice crispy mackerel, nicely salted and a happy me. It's very hard to describe mackerel, if you are a mackerel person you will like it. <br />
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<a href="https://www.flickr.com/photos/keropok/15532059365" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3940/15532059365_ab610c563b_z.jpg" width="640" /></a>
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The wife is the cod or salmon person. If there's cod or salmon, she will order it. The cod teriyaki here is nicely done. It's also popular on the table as most people ordered this!<br />
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<b>4. Nimono</b><br />
<ul style="text-align: left;">
<li>for this course, food is simmered in Keyaki's homemade dashi stock.</li>
<li>choices are: agedashi tofu, chawanmushi, chicken soup, simmered seasoned vegetables and simmered white bait and egg. </li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15532887562" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5613/15532887562_3689efda2d_z.jpg" width="640" /></a>
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I enjoyed this simmered seasoned vegetable. The best part was the tofu that has soaked up the flavours of the stock. I have also learn how to make beautiful shape carrots next time I am cooking. This shape is nice ya!<br />
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<a href="https://www.flickr.com/photos/keropok/15345420369" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5599/15345420369_ae05ddb7a7_z.jpg" width="640" /></a>
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The Agedashi tofu was good too as it was not the chewy on the outside.<br />
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<b>5. Agemono</b><br />
<ul style="text-align: left;">
<li>this course is the hearty deep fried dishes, food dipped in batter and fried till golden.</li>
<li>choices are: tempura, battered oysters, battered soft shell crab, battered squid, battered seasonal vegetables.</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15508352296" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3952/15508352296_ef20cab197_z.jpg" width="640" /></a>
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Battered Squid was all right. It was done just nice and flavoured nicely. The portion was good too. Looks a bit overdone, but it wasn't chewy though. Maybe the seasoning. <br />
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<a href="https://www.flickr.com/photos/keropok/15345900978" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5613/15345900978_97f3e807a9_z.jpg" width="640" /></a>
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The battered soft shell crabs were good too. Crispy and nicely salted. <br />
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<a href="https://www.flickr.com/photos/keropok/15529347571" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3956/15529347571_c6c8470f3f_z.jpg" width="640" /></a>
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We saw new friend Bino's battered oysters and had to take a photo of it.<br />
In fact, it might be the most popular dish for this course as most people had it!<br />
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<b>6. Teppanyaki</b><br />
<ul style="text-align: left;">
<li>this course serves food cooked over high eat on an iron griddle.</li>
<li>choices are: beef, scallop, prawn, salmon, chicken</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15532059525" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5616/15532059525_e90f71b8cd_z.jpg" width="640" /></a>
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I had the urge for scallops then, so I ordered scallops. As you can see, nicely charred, and still fat and plump. The small touches that I observed, heated plates, it's quite hot, ensure your food is still nice and warm when it is served to you. <br />
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<a href="https://www.flickr.com/photos/keropok/15508352386" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3939/15508352386_8ccd883c37_z.jpg" width="640" /></a><br />
The Mrs ordered well done beef and surprise surprise, it came out well done and it was still tender inside. Looks like the chef behind the teppanyaki does know how to control the temperature of the grill and the doneness of the meat.<br />
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<b>7. Shokuji</b><br />
<ul style="text-align: left;">
<li>this course is the final savoury course in the menu, to round off the meal.</li>
<li>choices are: spicy tuna roll, california roll, yakisoba, garlic fried rice and cold soba noodles.</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15529347611" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm4.staticflickr.com/3947/15529347611_9aeb1f16ab_z.jpg" width="640" /></a>
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The Mrs has the California roll. It's one of the safe food for her. (Haha!)<br />
The service staff said they had egg roe on it and it was omitted for her, so they only had sesame seeds for her roll. <br />
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<a href="https://www.flickr.com/photos/keropok/15346038027" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5612/15346038027_393fb00f2d_z.jpg" width="640" /></a>
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I had the cold soba noodles. I like soba noodles and the ones here is nice and cold. I think it's like an action food. You take some noodles, dip them in the sauce and then repeat.<br />
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I like more wasabi in my sauce, so I stole the wife's wasabi and added my portion of wasabi, seaweed and green onions into the sauce. <br />
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<b>8. Mizumono</b><br />
<ul style="text-align: left;">
<li>the sweet note as the last course of the Kaiseki.</li>
<li>choices are: seasonal fruit (that day we ate it was musk melon), green tea ice cream, red bean ice cream, lime sherbet and read bean soup.</li>
</ul>
<a href="https://www.flickr.com/photos/keropok/15346414100" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5612/15346414100_ff44960583_z.jpg" width="640" /></a>
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It was a sunny day, so almost everyone had the recommended green tea ice cream.<br />
Come to think of it, maybe I should have eaten the musk melon because it's available. <br />
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<a href="https://www.flickr.com/photos/keropok/15508352526" title="Keyaki @ Pan Pacific Singapore by Phil, on Flickr"><img alt="Keyaki @ Pan Pacific Singapore" height="427" src="https://farm6.staticflickr.com/5609/15508352526_360005d9f3_z.jpg" width="640" /></a>
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Another safe food for preggies, read bean soup with rice cakes.<br />
A bit too sweet for the Mrs who has a less sweet tongue. It's a very heart warming end.<br />
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It was a nice meal on a warm Saturday afternoon. A nice cool, quiet place to spend the afternoon too and we met a few new friends.<br />
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To keep up to date with the restaurant, you can follow them at:<br />
<a href="https://www.facebook.com/Keyaki.Singapore" target="_blank">https://www.facebook.com/Keyaki.Singapore</a><br />
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<b>Weekend Brunch @ Keyaki</b><br />
Pan Pacific Singapore<br />
Level 4<br />
7 Raffles Boulevard<br />
Singapore 039595<br />
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Brunch hours: 11.30 am to 2.30 pm<br />
Days: Weekends (and public holidays)<br />
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Tel: +65 6826 8240<br />
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Anonymoushttp://www.blogger.com/profile/07080519535469962444noreply@blogger.com07 Raffles Boulevard, Singapore 0395951.292001 103.85871799999995-24.2300335 62.550123999999954 26.8140355 145.16731199999995