Lunar New Year Feasting @ Yan Ting, St Regis Singapore

Many people now have many 'reunion' dinner this month. We have family dinners, colleague dinners, friend dinners and every of these meals, you have it at different places. Many have already had multiple yu sheng and there are more to come!

If you are still in the midst of planning where to have one of those many 'reunion' dinners, this dishes at Yan Ting might tempt you and pick up the phone and book. It's available from now till 14 February 2014.

Executive Chinese Chef Mak Kip Fu joined Yan Ting in the last quarter of 2013. He is one of the few master chefs in Hong Kong that originally handled the woks at Fook Lam Moon, considered one of the best Cantonese restaurant in Hong Kong. The same kitchen that produced many of Hong Kong's top Cantonese master chefs.


Prosperity Yu Sheng with Norwegian Salmon – $88 (Large) and $48 (Medium)

There's no fanciful or elaborate design but a more traditional decided by the Chef Mak and his team. I have gone back to Yan Ting again on my own to have the Yu Sheng with my family because my MIL wanted to have one that is good.

The combination has something that we normally don't see which is fresh enoki. It also had micro herbs that we usually see in western fine dining plating. The version above had sliced abalones as special additional add-ons.


Braised Superior Bird’s Nest Broth with Crab Meat – $78 per portion

It's a huge nest in my serving and a generous amount of crab meat too. Bring your lady here and she will thank you for ordering this for her. All right, guys love it too.


Braised Whole 5-Head African Abalone with Seasonal Greens – $52 per portion

Another dish that was very delicate and well prepared dish. The abalone was braised just nice and it was still tender and you could easily slice it with your knife. The sauce that is served goes well with the abalone, mushroom and greens.


Hong Kong-Style Steamed Coral Trout – part of a set menu, no ala carte pricing available

The coral trout was so beautiful in many ways. Served in a bamboo steamer dim sum style, it looked so beautiful. The texture of trout was tender-firm. A cut of ginger made sure even the pickiest fish eater won't complain it is fishy.

Steamed Hong Kong style, it happens to be one of my favourite way to cooking fish.


Prosperity Oyster with Moss and Conpoy – $42 per portion

A dish sounds very auspicious. I am just happy it is delicious too!
When I was a kid, I totally do not like dried oysters. I have learn to enjoy them and this was nicely done. Oh, the oysters and the scallops. It was just divine.



Baked Rack of Lamb with Chef’s Signature Coffee Glaze – part of a set menu, no ala carte pricing available

One of chef's signature dish. When I first took a bite, I did not know it was lamb because it had no gamey taste. The coffee glaze over it made it quite irresistible, even for a non-coffee drinker like me. My piece was so tender and it was just so enjoyable having it.


Braised Ee-Fu Noodles with Seafood in XO Sauce – part of a set menu, no ala carte pricing available

I think it had more ingredients than noodles, but who would mind? Ee-Fu noodles is probably the only 'yellow' noodle that I love. It's so comforting for me to slurp it down. This version with enough oommph XO sauce made it quite a pleasure indulging it.

Their Special Recipe XO sauce is available for purchase at $38. Check the hotel's ordering hotline / URL on how to order.

(If you like my mum's recipe of XO sauce, it's here, if you have time to make it at home yourself)


Fragrant Home-Made Almond Tea with Hashima & Glutinous Rice Cake – part of a set menu, no ala carte pricing available

I must confess I don't know how to appreciate almond tea and hashima. I would say it tasted good and I know it's good for our skin. I gladly ate it all up. I should maybe start ordering this in places that sells it and let me compare.

For a whole listing of the various a-la-carte and set menus available for the Lunar New Year, please visit: http://www.yantingrestaurant.com/cny2014


There are quite a few takeaways too, if you are to go bring food for your reunion party. Suckling Pig, Pi Pa Duck sound like things that people will enjoy.


Yan Ting 
St Regis Singapore
29 Tanglin Road,
Singapore 247911

Tel: +65 6506 6866
Hours: 11:45 AM - 3:00 PM; 6:00 PM - 11:00 PM daily.

Truffles Celebrations @ Prego, Fairmont Singapore

Black and White Truffles. The last few months they are in season! Are you a truffle fan? (Am not talking about truffle oil, that's another debate by itself, nor am I talking about chocolate truffles, we are talking about real truffles here).

This post is a little late, but better late than never. It's only available till the end of January and you still have time to go for it. The best if you also happen to have the FAR card. (we no longer have it, but we dine at the restaurants that has discounts with our friend that has it haha..) FAR Carders get 20% off.

Each month since Nov 2013, Prego has around 10 truffle inspired dishes on the menu. This was a preview lunch courtesy of wonderful ladies at Swissotel/Fairmont Singapore and Chef Antonio Facchinetti and his team.



Chef Antonio Facchinetti brought out a glass and left it on the table for us and everyone's camera zoomed in to take a photo of it! White truffles that gives the wonderful aroma and can hypnotize someone to do whatever you want.


Truffle Ricotta Cheese with Shaved White Truffle

A ricotta cheese fan? How about mixing it with some truffles? Then top it up with a shave of white truffle? This was a wonderful starter.



I love these little glass bottles, they look so pretty and food served in them seemed extra special. Sorry I went off topic, back to truffles.

Is there difference between black and white truffles? Yes. The flavours are the earthly and chocolately aroma of black truffles (Tuber melanosporum) vs the garlicky earthly aroma of white truffles (Tuber magnatum). There are also the Summer and Winter harvests which has differences in aroma too. There's also the French vs Italian thing. You can find a whole afternoon reading about it if you want to find out more.



I was just happy to indulge in some ricotta with truffles with these freshly baked breads and sticks from the Prego kitchen!


Grilled Tomino Cheese, Endive Salad, White Truffle ($38)

I have not tried Tomino Cheese and it was the first time I had it and the cheese being grilled was  delicious. It was not ripened so there was no pungent smell and it was soft and creamy inside.

It went well with the endive salad. Crunchy fresh salads with oh the yummy white truffle shavings.



Tartare di Manzo, Acciughe, Uova Quaglia, Tartufo Bianco – Angus Beef Tartare, Anchovy, Quail Eggs, White Truffle ($40)

If you like beef tartare like me, you will love this. This is a more luxurious version of it with white truffle shavings. The aroma of it just makes the difference. I can eat two portions of it and feel extremely satisfied.



If you feel like having some wine, there are some fine selection to pick from.


Polenta Bianca, Roasted Foie Gras, Wild Mushrooms, White Truffle ($36)

For foie gras frans, you can order this and enjoy it with a very nice creamy polenta.


Risotto al Tartufo Bianco – White Truffle Risotto ($75 for entrée portion, $40 for appetiser portion)

This white truffle risotto will charm you with the seductive aroma. Nice warm risotto will bring out the aroma of the truffles. It goes together and you will be warm both in the tummy and heart.


Uova da Raviolo – Spinach, Parmesan, Ricotta Ravioli, Poached Egg, White Truffle ($38)

Don't be deceived by this simple looking dish. Inside this huge ravioli is a poached egg!
Poached egg fans would be quite amazed by how it's done! The poached egg rest on top a bed of spinach. Intriguing indeed!


Cotechino and Black Truffle Stuffed Whole Quail, Nebbiolo Sauce, Shaved White Truffle ($46)

We were all awaiting for this dish. A quail that's been stuffed with cotechino. You won't notice it until it's being cut open.



It was delicious. The cotechino and black truffle with the quail. To put it simply, we need to get back here to have our own portion and not a shared portion. ;-)


Poached Rhubarb with Wine Jelly, Vanilla Crema, Black Truffle Ice Cream and Cocoa Nibs ($30)

I am not a fan of rhubarb, that's my brother's kind of food. However, I am a fan of vanilla crema with the oh so delicious black truffle ice cream on top of it. That black truffle ice cream is just so good. The aroma as you smell it and taste it on your tongue. Only those who love truffles will know.


Black Truffle Meringue with Hazelnut Truffle Soil, Citrus Mint Cremeux and Passion Fruit Foam ($30)

This is the other pretty dessert that also taste quite nice. A lighter version compared to the dessert before this. Take your pick!

The menu changes each month from November, December and January.

Prego @ Fairmont Singapore
Level 1
80 Bras Basah Road,
Singapore 189560

Tel: (65) +65 6431 6156
Email: dining.singapore@fairmont.com

Les Amis @ Shaw Centre

Les Amis, (pronounced 'leh za mi' and the French word for "the friends") has been around Singapore for some time, in fact it's since 1994. That is 20 years. For restaurants to last so long, they must be doing things right.

It has been doing many things right, in fact, it's on No 14 on the Asia's 50 Best Restaurants 2013. Some of 'the friends' or alumni of Les Amis includes Justin Quek, Gunther Hubrechsen, Janice Wong, Ignatius Chan, Armin Leitgeb and Daniel Texter.



A few months ago, Les Amis managed to lure Chef Sebastien Lepinoy to Singapore (from Cépage Hong Kong). Chef Sebastien has recently been appointed Executive Chef of Les Amis and he has unveiled a new menu for Les Amis. Chef Sebastian Lepinoy happens to be a protégé of Chef Joël Robuchon. Go read up on him if you are interested in his credentials.

Cépage pastry chef Chef Cheryl Koh has also joined her colleague and returned to Singapore. She's Singaporean and started her career at Raffles Hotel. She's traveled the world baking in various kitchen and is now calling Singapore home again.

With the new menu, Les Amis which serves Modern French cuisine now has a menu that has Japanese inspiration. I was invited to a tasting at Les Amis and here's what we had, these creation from Chef Sebastian Lepinoy and Chef Cheryl Koh.

With the new menu and also the ever changing food scene in Singapore, Les Amis seems to have lowered their prices too. Thanks to the opening of many celebrity chefs restaurants, the pricing here has been adjusted accordingly as well. You can look at the menus and pricing at http://www.lesamis.com.sg

Here's our dinner service recently:



It's Bordier!

The service staff held a huge platter of butter and went around the table offering us butter to go with our breads. They serve the 5 flavours of the famed Jean-Yves Bordier's beurre here:  the seaweed, salted, unsalted, d'Espelette chilli and smoked versions. The chilli version is interesting!

I know people who ask friends to hand carry them back in the airplane, that can be so tedious. Just dine here, you get to choose from a whole platter of the different butter. It's so good.



The breads are all made in house and they are so good! Every piece of the bread tasted so fabulous. We were talking and eating the bread non stop with the butter. It's so good that before we knew it, it was all gone. I usually just take 1 piece at most places except when it's exceptional.

I recently saw how one of our French friend eat her butter. She spreads a thick layer and then devour it. Ain't that too much butter I asked, she gave that 'you silly boy' look.


POUR COMMENCER le Caviar de Sologne, sur des cheveux d’ange, ciboulette et algues

This dish was so so pretty and it's so delicious too! French Caviar from Sologne done two ways.
1) On Cold Angel Hair Pasta that's so nicely flavoured, al dante and yes, it was a generous portion of caviar with chives and seaweed. On yes, with a bit of gold paper as well!
2) On Maki of Scallop Sashimi. I wish there was a second maki for me!


Steamed Blue Crab and Hokkaido Sea Urchin on Lobster Custard and Fennel Foam.

Showcasing more Japanese inspiration, this dish was served on a Japanese lacquer tray. This dish is served on a double glass container and it just looks absolutely stunning. Not the looks, but also the texture and taste of the dish.

The texture of the sea urchin, the crab, the custard, foam and caviar. Sounds complicated but it works!


LA LANGOUSTINE de « Cornouaille », servit croustillante, salade folichonne 

Just look at the details! The langoustine from Cornouaille (Brittany in Northwest France) wrapped and deep fried so nicely, it shatters as you bite into it. I am not sure what it's wrapped in, but it tasted good. It's also light and not oily.

If you want more finesse in your dumpling at home, do this!


Salade folichonne 

The ‘folichonne’ salad or the Crazy Salad.What's crazy? Just a fancy name for their rendition of the Caesar salad. It's nice 'clean up' salad after the fried langoustine.


Pan Seared Foie Gras and French River Eel accompanied by Citrus Fruits. 

A nice seared Foie Gras that was a nice size. Not too large till you get a bit overwhelmed by it. I personally prefer it to be a bit smaller. I have been sharing my Foie Gras. I feel guilty eating such rich foods! The citrus 'rough puree' gives a nice contrast to your taste buds.

The dish comes with a little bowl of dashi broth. A nice clean up of your palate to this dish.


LE BŒUF maturé à point et grillé, aromates et pousses amères, jus de viande

It's probably the most wonderful part of the meal. Grilled Dry Aged Beef with Bitter Herbs, Mushrooms and a Rich Jus. This was a chunk of Kagoshima A5 grilled medium done. A5 is the highest level of Japanese Wagyu Beef based on it's marbling, fat color, meat color, texture and firmness.

When this was served, there was silence in the dining room. Everyone was just enjoying the beef quietly, savouring every single bit of the wagyu. Satisfaction is the word to describe this dish.


LE SOUFFLÉ au chocolat noir 125%, glace vanille « Pure-Tahiti »

This was one wonderfully and beautifully made dessert. The soufflé tasted so rich yet so light. Pastry Chef Cheryl used Valrhona P125 Dark Chocolate to make this. It's a chocolate blend that will give you intense chocolate flavour. It's served with Tahiti Vanilla Ice Cream.

Oh what a sweet ending to the meal. A warm and cold sensation while devouring this does makes you feel really good.  I was a happy man.


Paris-Brest

Chef Cheryl decided to have more sweet treats for us. She made these Paris-Brest for us. What a sinful dessert, but we ended the dinner a note higher with this delicious pastry. It's something (cough cough) very sinful.
 It's a pastry created in 1891 to remember a bicycle race between Paris and Brest!



It was a memorable dinner prepared by Chef Sebastien and Chef Cheryl. You will appreciate what they have done to the very fresh produce sourced from France and Japan. You will enjoy the little magic on each course that is served.

When I got home, I told the wife, I will bring her back for one of our date nights. They serve a few things that I know the wife would love.

Les Amis also have 2 very cool (pun intended) walk in temperature controlled wine cellars in the premise. I had a walk in it and was quite amazed by it. It has a collection of mostly French labels. Ask their sommelier for pairings with your food.

They do have a very affordable set lunch that starts from $45! Check out the various sets at their website. The dinner service starts from $150 for their Menu Découverte. If you have been good and not spend your year end bonus, try their Menu Dégustation for $280. The dishes we had are a mix from the various menu.

I reckon this is a good place to bring your partner for the coming Valentine's Day or a birthday or just date nights.


Les Amis1 Scotts Road,
Shaw Centre
#02-14/16 
Singapore 228208

Tel: +65 6733 2225
Website: http://www.lesamis.com.sg
Hours: Mon-Sat, Lunch 12 noon to 2 pm / Dinner 7 pm onwards. Closed on Sundays.