Cafe on the Ridge @ NUSS Kent Ridge Guild House

We are here again! Colleagues and I did not want to join the mad queues at the NUS Canteens. We wanted somewhere where there is air conditioning as well.

So, we went to Cafe on the Ridge. Yes, someone ordered the usual stuff we have here. You know what it is right?

But I thought I will have something different. I had the Mee Rebus Ayam Penyet.
I ordered it because I saw the word Ayam Penyet. :-)
"Boleh Tahan Lah". 





Old Cat had the 'red ink noodles' aka Indian Mee Goreng.
We wonder why do they have to add the 'colouring'? Without it, it would taste totally different right?




Just realise they are both yellow noodle dishes.
I usually don't eat yellow noodles! Do you like yellow noodles?


Cafe on the Ridge
NUSS Kent Ridge Guild House
9 Kent Ridge Drive
Singapore 119241

The Scholar @ NUSS Kent Ridge Guild House

Xiu4 Cai2 - The Scholar. What an appropriate name for a Chinese Restaurant that opens in the grounds of the National University of Singapore.

On Tuesday, it was one of our colleague's first day back to work after 4 months being away. The whole team with our boss, the 13 of us, welcomed her back with a treat to The Scholar, a modern and chic Chinese restaurant in the new Guild House in the NUS Kent Ridge Campus.



It's very Chinese, yet contemporary. We realise that it's quite full too. We did not place any booking thinking it's so new, it wont be crowded. We were wrong. Lucky for us, one of the VIP rooms was not booked and there was a table inside that can fit the 13 of us.



The lady-in-charge told us, we should try this set. It has all the 'jiao pai' (signature) dishes. By the way, their executive chef is award winning James Aw. She said we can order this and do a + 3. ie, pay an additional $38.80 for the 3 extra persons. The menu looks good ya?



Oh yes, there's a Smart Casual policy here. Haha.. to prevent students and Profs from walking in with their t-shirts, shorts and slippers. (Yes, I mention Profs LOL)



The Crispy Duck Mango & Plum Sauce.
It's delicious. The slight sourness of the mango goes kinda well with the duck.



The Braised Shark's Fin with Bamboo Pith and Crabmeat was served in a nice big bowl.

Oh, we had 'full service' so they served us. Hmm we even had a dedicated server in the room. I think the must love working in this place. She is full of praises for the chefs here.



Oh yes, we had a anti-shark activist amongst us. He showed his disapproving look while the rest of us enjoyed the sharks fin. hehe....



The Famous Crispy Coffee Pork Ribs.
Oh, when this dish was brought in, we could smell the aroma of the coffee.



The Steamed Sea Bass Teochew Style.
Fish was fresh and was walloped off by the 4-5 fish lovers. Nothing was spared.



The Pan Fried Spicy Prawns.
Somehow these prawns taste really good. The spicy and salty combination works very well.
It was also slit on the top to make it easier for us to eat.



The Braised Bailing Mushroom & Sea Cucumber with Seasonal Vegetables.

Our boss was chatting with the server and found out that they have 20 over chefs and kitchen helpers. They need so many people because it is really busy during lunch and dinner.



Since I took this photo of my half eaten sea cucumber, just show it here lah... :-)



This is the Braised Dual-Rice Noodles with Shredded Duck Meat.
Looks plain and simple? But it's delicious! We realise that many places are now having this dual-rice noodles combi. Bee Hoon and Tang Hoon does go together!



This closeup lets you distinguish between the two different kinds of noodles.



The dessert: Pumpkin and Coconut Cream.
I think pumpkin prepared this way is delicious!



It was such an enjoyable meal.
If you are wondering why the photos looks longish, it's in the HD mode on the camera. I brought out my camera without a memory card! Don't laugh! So this mode actually uses less disk space, so... :-)

It's a NUSS members only place. Ask a friend who is a NUSS member to bring you there or grab a friend who works in NUS to bring you in.


The Scholar
National University of Singapore Society
Kent Ridge Guild House
9 Kent Ridge Drive
Singapore 119241

Reservations: 6586 3710
Opening Hours, etc: Check the Scholar's website.

The Stamford @ Kent Ridge Guild House

Earlier this week, I attended a course called "Achieving A Leading Image" that's organized by the training department of where I work. It was conducted by Miss Singapore-Universe in 1987, Ms Marion Nicole Teo. I did not know who the trainer is until the class members started asking her about the experience of being Miss Singapore-Universe. ;-)

Since this is a food blog, I shall not bored you about the need of guys needing to moisturize, etc. But there's a lunch segment where we are taught the proper way of eating a western meal. It was fun.

This was the menu. We went to the Kent Ridge Guild House of the National University of Singapore Society to have lunch. (well, because it is nearby ;-) )

We were role playing. Half of the group was the guest of a formal business lunch. The other half will play host. Oh, the rules and protocols, it's so funny at times.



This warm foccacia roll is yummy. If you have already knew it, the butter knife is only for spreading butter, not to cut the roll. It's a pinch, butter, eat... pinch, butter, eat. [Yes, pinch, must be civilised a bit. LOL]

Always paced your eating to your guests. If they eat slowly, eat slowly too. Never finish the meal faster than them.



Then comes the soup. Drink quietly, hold the spoon correctly, scoop the soup the correct direction, (away from you) and into the tip of your lips.

The soup's so so lah... Oh yes, always ask your guest if they want salt and pepper before taking it for yourself.



The mains was salmon steak. It was quite delicious. Yes, we always like our salmon as sashimi, but they managed to cook it that it did not smell so 'fishy'.

We were reminded, that uses of fork and knife. Did you know that your fork has directions that it can face? If you need the spokes of your fork facing up when you are using your left hand, put down your knife that you are holding with your right hand and switch the fork over. (hope you get what I mean)



It was a tedious lunch. But it was also a nice time getting to know colleagues from other departments that we have never ever met!

Oh yes, the potatoes taste good.



Yes, budget constraints, so our company's budget for the training was only to have a 3 course meal. So, the last course was the dessert.

By now, we have finished using the different utensils that is on the left and right of us. Think you guys should know the uses of the different kinds of forks and knives and spoons.

Dessert is the part where it's free from any rules. Just eat!
The chocolate truffle cake was delicious! Ooo.. I can have more of that anytime. But not everyone on the table likes chocolate though.



That was a serious lunch that was so entertaining and fun for us.
After lunch it was the colour coordination time. Getting to know if you are a cool or warm person and what colours you are to wear.

We did not eat at the main restaurant. I think the food's from The Stamford.
We ate in a private room, so that we would not disturb other guest at the restaurant.
It also allow Marion to talk and show us all the way with a formal lunch set up and walking in, where to seat your guests, etc.. all the protocols.

The Stamford
Kent Ridge Guild House
9 Kent Ridge Drive
Singapore 119241