tag:blogger.com,1999:blog-298367942024-02-19T17:56:20.717+08:00FINE FARE - In the Mood for Fooddining adventures of a food fantatic and dessert devotee in Singaporeandreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-29836794.post-55237011745857157942007-07-17T20:31:00.000+08:002008-12-10T02:15:36.122+08:00East Ocean: Best Value Lobster Noodles<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYsJBUxsr4HxlFL1_15piz9-6-BEUJ14y9zMWsymi-lTAAcdAfANmzSNn333Zq13OGio_4HEfIgUZK8gIIkmZH0W0Z6z4tqvqQk_11xnqZG-MKhaRdT_w96AiDJOYnKSQaRhN/s1600-h/lob.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5088096307978530674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYsJBUxsr4HxlFL1_15piz9-6-BEUJ14y9zMWsymi-lTAAcdAfANmzSNn333Zq13OGio_4HEfIgUZK8gIIkmZH0W0Z6z4tqvqQk_11xnqZG-MKhaRdT_w96AiDJOYnKSQaRhN/s400/lob.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> <strong>Lobster Noodles in Butter Sauce </strong><br /></span><br /><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Recently discovered at East Ocean Teochew Restaurant... lobster noodles going for $9.80 a plate. This includes fresh half lobster and egg noodles in a light creamy butter sauce. Totally delicious, totally value-for-money.<br /><br /><strong>Tip:</strong> Request to "upsize" to a larger lobster, which will only cost you about $14.80.</span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;"></div></div><div align="left"><br /></div><span style="font-size:130%;"></span></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong>East Ocean Teochew Restaurant<br /></strong></span><span style="font-family:trebuchet ms;font-size:130%;">Shaw Centre #02-181<br /></span><span style="font-family:trebuchet ms;font-size:130%;">Scotts Road<br /></span><span style="font-family:trebuchet ms;font-size:130%;">Tel: 62359088<br /><br /><strong>Hours:</strong><br /></span><span style="font-family:trebuchet ms;font-size:130%;">11.30 am - 03.00 pm (Lunch - Mon - Fri)<br /></span><span style="font-family:trebuchet ms;font-size:130%;">10.00 am - 03.00 pm (Lunch - Sat, Sun & Public Holidays)<br /></span><span style="font-family:trebuchet ms;font-size:130%;">6.00 pm - 11.00 pm (Dinner - Mon - Sun)</span></div><div align="left"><br /></div><div align="left"></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com5tag:blogger.com,1999:blog-29836794.post-83205365689204959302007-05-25T23:20:00.000+08:002008-12-10T02:15:37.874+08:00Bosses Restaurant, Vivocity<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhQGR-2nI5sZ6aNp1-kcnsRpyZIgBE-nv37hQMflxQO6ywfKzvAYlmKlkI6J9Q_85dHY6D_yUoFPRNTU7JfQuGM4ULK0ABuc84M4qaBq7xk8783UsbZ7rHrrPrjpW8mtUM830/s1600-h/B1.JPG"><img id="BLOGGER_PHOTO_ID_5068399150160008674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhQGR-2nI5sZ6aNp1-kcnsRpyZIgBE-nv37hQMflxQO6ywfKzvAYlmKlkI6J9Q_85dHY6D_yUoFPRNTU7JfQuGM4ULK0ABuc84M4qaBq7xk8783UsbZ7rHrrPrjpW8mtUM830/s400/B1.JPG" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Bosses Restaurant's Chinese name is 'Hei Se Hui', which translates to mean 'triads'. With its intriguing name, great view, and cool concept of a secret society themed restaurant, Bosses had the potential to become the next big hit in the Singapore culinary scene. Unfortunately, a winning idea can only take you so far. This restaurant has everything... except good food.</span><br /></span><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIHfH-ezFbu_pX5Oa47I6YYldfr3FdOtYxWWMfDyLL7QeF0iGthrA7M6kAkzEEc80WD5y-68JP9qZO1juEOAmOIs0r-bNW3kU6_bTph-wTN0jrH-ukWPvDzKiq17Z2z2Zl7Aj/s1600-h/B5.JPG"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5068398956886480306" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIHfH-ezFbu_pX5Oa47I6YYldfr3FdOtYxWWMfDyLL7QeF0iGthrA7M6kAkzEEc80WD5y-68JP9qZO1juEOAmOIs0r-bNW3kU6_bTph-wTN0jrH-ukWPvDzKiq17Z2z2Zl7Aj/s200/B5.JPG" border="0" /></span></a></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;">Menus can be a killer weapon during gang fights ...hence for your safety, the menu at the booths are chained to the table. I was looking out for dishes named using secret society lingo, or interesting write-ups on favourite dishes of triad bosses... but the menu is "sleep inducing" generic...</span></p><span style="font-family:trebuchet ms;"><span style="font-size:130%;">To be fair, the food at Bosses is not bad. It's just very normal. If you would like to give Bosses a try, here are some decent dishes:<br /></span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjo-HJoO0x7tneVTlI_iiFOtqN0ON8ryK7AYo3-qukZkuEvWZjDRfGsre_EZhE8Ne48BMwz32fXLlSJ2KEL2MuUrcfT0gLNcUtV5m6OFJRf8qiNWDjok6WwBa11JOIgwULvpS/s1600-h/B6.JPG"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5068398952591512994" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjo-HJoO0x7tneVTlI_iiFOtqN0ON8ryK7AYo3-qukZkuEvWZjDRfGsre_EZhE8Ne48BMwz32fXLlSJ2KEL2MuUrcfT0gLNcUtV5m6OFJRf8qiNWDjok6WwBa11JOIgwULvpS/s200/B6.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfDwz4i6reXUvUdg3qgotZOa90j5o94mG89HtN3hiEz_eqgyvvEzGE4Si4JshAW_wWCS6IHPHLWM-fTUnQGIPMnWuM9D00YH3PHjTtIpXWyNPSI5X3OlGSP1Tbcy1CVStQdYN/s1600-h/B7.JPG"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5068398944001578386" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfDwz4i6reXUvUdg3qgotZOa90j5o94mG89HtN3hiEz_eqgyvvEzGE4Si4JshAW_wWCS6IHPHLWM-fTUnQGIPMnWuM9D00YH3PHjTtIpXWyNPSI5X3OlGSP1Tbcy1CVStQdYN/s200/B7.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"><br /><strong>Dessert Buns with Custard Cream & Salted Egg Yolks</strong></span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-XROqSpywcRTGZgHSJWkE_QtHtPSDfxTNqbLU3m36lYke4Ws8cC5vW-ropzLesb140-3nOBv7XAWF4WSVrrPeiAaMaeHGYSiE8IMKgo1bbAchg5OD7lfpU2c7L3Bk86Ff3_r/s1600-h/B4.JPG"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5068398965476414914" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-XROqSpywcRTGZgHSJWkE_QtHtPSDfxTNqbLU3m36lYke4Ws8cC5vW-ropzLesb140-3nOBv7XAWF4WSVrrPeiAaMaeHGYSiE8IMKgo1bbAchg5OD7lfpU2c7L3Bk86Ff3_r/s200/B4.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-JNmTGZ6_5_O3wHWmKijS2fzO0a59DOOs5x9HkpMpfivemu0T0MPdHslYVWaow9DrVuRysw0434hRXFkMK0nQeUOTABY1SVSCbu_2bUd7Lb36KxE5UN57bxV400NaS4Zd9eV/s1600-h/B3.JPG"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5068398974066349522" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-JNmTGZ6_5_O3wHWmKijS2fzO0a59DOOs5x9HkpMpfivemu0T0MPdHslYVWaow9DrVuRysw0434hRXFkMK0nQeUOTABY1SVSCbu_2bUd7Lb36KxE5UN57bxV400NaS4Zd9eV/s200/B3.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"><br /><strong>L-R: Crispy Aromatic Duck; Wasabi Prawns</strong><br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBikB7lNvMhLsGJt-UDSJtYulvcQQDytEl42yqLDRt3epbpG3657PRrjrQtdvtHSe_Z_UvU1QfQ8bGrFqceoTB-HkzIk4CIMJu-wlKjTouTdaLbDrvv_8VgtVEz52Sfuimfrg/s1600-h/B5.JPG"></a><br /><br /><span style="font-size:130%;"><strong></strong></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Bosses Restaurant</strong></span><br /><span style="font-size:130%;">1 Harbourfront Walk </span><br /></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;">#02-156/157 VivoCity<br /></span><span style="font-size:130%;">Tel: 6376 9644 </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Hours: Noon to 11pm daily</span><br /></span></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-4976034219791731292007-04-20T23:35:00.000+08:002008-12-10T02:15:38.161+08:00da Mario Pizzeria - Robertson Quay<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3yYrAmTxd1wSuS3sFV8Rl16DXm915YiNHDRTT38dtlpobrcqMvIaTRQjGmjAPsTqnTaraSRgOC0VcfWwoo8Uq9begdgtT-rz6vbPFMfl_pZbFI8EffBKpu1HoSbWq33dOD2I/s1600-h/123.jpg"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5055410898791714498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3yYrAmTxd1wSuS3sFV8Rl16DXm915YiNHDRTT38dtlpobrcqMvIaTRQjGmjAPsTqnTaraSRgOC0VcfWwoo8Uq9begdgtT-rz6vbPFMfl_pZbFI8EffBKpu1HoSbWq33dOD2I/s400/123.jpg" border="0" /></span></a><strong><span style="font-family:trebuchet ms;font-size:130%;"> Pizza Paesana - Tomato, cheese, porcini mushrooms and ham ($17) </span></strong></div><strong><div align="left"><br /></strong><span style="font-family:trebuchet ms;"><span style="font-size:130%;">Where can you find the best thin-crust pizza in Singapore? Prego, Valentino, Da Paolo, La Forketta, Pasta Fresca... These are all good but have fallen short of my benchmark, which is (ironically) a small, dingy shop, serendipitiously chance upon in Rome...in what may be considered to be bad neighbourhood no less.<br /><br /></span></div></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">My quest to find the best pie led me to </span><a href="http://www.damariopizzeria.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><strong>da Mario Pizzeria</strong></span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><span style="color:#3366ff;"><strong> </strong></span>today for lunch.<br /></span></div></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;">da Mario serves traditional handmade pizza at affordable prices, between $15 to $18. The most expensive pie, Pizza Paolo E Roberto (with tomato, cheese, ham, mushrooms and buffalo mozzarella cheese) will only make a small dent in your wallet, at $25.<br /></span></div></span><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"><br />Is the pie any good?<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Definitely worth a try. Our pizza was classic, simple, yet tasty. The cheese melted to a perfect mild and creamy consistency, while the sauce was basic but flavourful. Overall, a good balance of crust, cheese, sauce and toppings, which melded together into a pleasing pizza concoction. </span></div><div align="left"><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">What about the crust?<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Chef Mario who hails from Abruzzo, Italy, makes his sauces from scratch and prepares fresh pizza dough daily. You can definitely taste the difference in the handmade crust as it's thin but substantial, and not too dry or greasy. </span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">There is however, a small area for improvement, as the crust was crispy at the sides but somewhat soggy in the middle, perhaps due to the heavy toppings.<br /><br /><span style="font-size:85%;color:#666666;">[Side note: Not sure if this is true but I've heard that handmade pizza is never biscuit-thin or ultra-crispy. For the crispy crust, most restaurants use a special machine known as a dough sheeter which rolls out the dough quickly and evenly. The dough is typically rolled through the sheeter about 5 or 6 times, to get it down to the paper-thin thickness.]</span><br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Ambience<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Located at a quiet corner of The Quayside at Robertson Quay, the cozy Pizzeria is an ideal place for a pleasant and relaxing meal. On a cool day, choose to sit at the small, no-frills al fresco dining area for a laid-back lunch.<br /></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Service<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Chef Mario is friendly and attentive. You can tell that it's important to him that you're enjoying your meal.<br /><br /><br /><strong>da Mario Pizzeria</strong><br />60 Robertson Quay<br /></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;">#01-10 The Quayside<br /></span></div></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Tel: 6235 7623</span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><br />Hours:<br />12 to 3pm; 6pm to 10.30pm (Tue - Sun)</span></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com5tag:blogger.com,1999:blog-29836794.post-30320393417430480062007-04-20T23:16:00.000+08:002008-12-10T02:15:38.301+08:00Champagne Tasting on Eve of Labour Day<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYapbEb4Lb-lQWweHAqQExsRKcotJVb01EsOLxyKFYMDklOZFuvoF3DO1tIyi-klmlCce_jDBzRfickB-MmSEP_AZzA_WRC8mVrO9Q_iBUCom91EVnfOBL6o7oOLvKJOU5z2M/s1600-h/TheBubblyExperience.JPG"><img id="BLOGGER_PHOTO_ID_5055452439715401426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYapbEb4Lb-lQWweHAqQExsRKcotJVb01EsOLxyKFYMDklOZFuvoF3DO1tIyi-klmlCce_jDBzRfickB-MmSEP_AZzA_WRC8mVrO9Q_iBUCom91EVnfOBL6o7oOLvKJOU5z2M/s400/TheBubblyExperience.JPG" border="0" /></a><span style="font-family:trebuchet ms;"><strong>click on the image to see details</strong> </span></div><p><br /><span style="font-family:trebuchet ms;font-size:130%;">Wine-tasting event for lovers of champagne and sparkling wine on eve of Labour Day.</span><br /><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Venue:</strong><br />Hermitage Wines<br />One Marina Boulevard, #B1-04 (Raffles Place)<br /><br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Date:<br /></strong>30 April 2007 (Monday)</span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Time:</strong><br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;">8 - 10 pm<br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><br /><strong><em>Registration for this event is closed.</em></strong><br /></span></span><span style="font-family:trebuchet ms;font-size:130%;">Email <a href="mailto:Hermitage@foodster.tv">Hermitage@foodster.tv</a> for information on future tastings.<br /></p></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-45277008076695564662007-03-09T22:59:00.000+08:002008-12-10T02:15:38.698+08:00Marrakesh, Clarke Quay<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYnvZ0S_9Hg-lu4w1pJUb6T_Yd_AsByItt1w4rU6wm3KAnvYOSFoOr2thT4JKhHp2p3XRphMzEs-wLcacm-ryBtcKAZ7pmwDoMlZHy7hiQ_H8XzOi5NzTBksIs6PKhI7MKEWa/s1600-h/m2.JPG"><span style="font-size:78%;"><img id="BLOGGER_PHOTO_ID_5044275791318402402" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYnvZ0S_9Hg-lu4w1pJUb6T_Yd_AsByItt1w4rU6wm3KAnvYOSFoOr2thT4JKhHp2p3XRphMzEs-wLcacm-ryBtcKAZ7pmwDoMlZHy7hiQ_H8XzOi5NzTBksIs6PKhI7MKEWa/s400/m2.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong> mixed platter ($26)</strong><br /></span></span><p><strong></strong></p><p align="left"><br /><a href="http://www.harrys.com.sg/Marrakesh.htm"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><strong>Marrakesh</strong></span></a><span style="font-family:trebuchet ms;font-size:130%;">, a Moroccan Lounge bar, is one of the many new lifestyle bars at the revitalised Clarke Quay. This is one of Harry's bar, so you can expect the no-surprises, no-frills drinks menu (though some typical drinks have been "exotified" with the word "Moroccan" added to their names), and some variation of jazz music (here's it's supposedly "chill grooves"). </span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;">Overall, what really sets Marrakesh apart are:</span></p><ul><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Exotic finger food</strong> - Interesting variety of middle eastern tapas. Try the mixed platter. It has something for everyone, such as tasty beef, lamb, and chicken shish kabab, pita bread, and salad. Served with different dips - hummus, moutabel, etc.<br /></span></span></div></li><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Swings</strong> - Swig and swing! Get yourself a table with the swing seats (only 3 available). Seats 2 comfortably. Has it been more than a decade since you last sat on a swing? Here's a chance to get in touch with your inner-child.<br /></span></span></div></li></ul><p align="left"><span style="font-family:trebuchet ms;font-size:130%;">A quick review on how Marrakesh compares to some of the other themed-drinking holes at Clarke Quay:</span></p><ul><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>The Clinic</strong> - Ambience is...well...cold and clinical. A fun experience though, with seats resembling hospital beds and tables segregated with white curtain separators. Drinks are served from test tubes, infusion drip packets and syringes. <span style="color:#ff9900;">Downside?</span> Limited seats outside, bar area inside looks drab and boring. Also, we kept expecting to see staff/patrons/anyone who looked like they could be McSteamy or McDreamy from Grey's Anatomy... but guess this place is more like ER... as in...errrrrrrrrrrrrrrrrrr... no George Clooney in sight.<br /></span></span></div></li><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Highlander Bar & Restaurant</strong> - Traditional antler chandeliers, contemporary stills of Scotland, and staff dressed in tartan kilts, this Scottish-themed bar has a warm and inviting feel. The wood-panelled bar features an extensive range of more than 200 whiskies by the glass ($10 - $70 per shot). Highlander serves authentic Scottish cuisine such as Haggis (that's $15 for boiled sheeps' innards - heart, lung, liver - minced with onions, oatmeal and spices encased in sheeps' intestines). <span style="color:#ff9900;">Downside?</span> Besides whisky, the drinks menu is unimaginative and limited. They also brew their own beer, but this hasn't received favourable reviews from my friends.<br /></span></span></div></li><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Kandi Bar</strong> - A tribute to </span></span><a href="http://www.blogger.com/Hed_Kandi"><span style="font-family:trebuchet ms;font-size:130%;color:#3333ff;">Hed Kandi</span></a><span style="font-family:trebuchet ms;font-size:130%;">, Kandi Bar is supposed to be the chill-out, grown-up extension to the Ministry of Sound. Good for pre-clubbing drinks if you're a fan of Hed Kandi music, though the seating arrangement doesn't seem conducive for big groups. <span style="color:#ff9900;">Downside?</span> Decor is bright, loud, and orange...Is it only me or does it remind you of Patpong too? </span></div></li></ul><p align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></p></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcwk0AQyeuSFP-VfNpH-PDVoL4Bzu6EVwfXSRmJljjTEjlozf0g6oqyOuR3zS1PUyKbufbeLUwESvU7s2WMWZgmA9K-k-La4tLkLQTSj1Kvel_quBiNBbt4mtHLvNqZ3CX4aO/s1600-h/m1.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5044276298124543346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcwk0AQyeuSFP-VfNpH-PDVoL4Bzu6EVwfXSRmJljjTEjlozf0g6oqyOuR3zS1PUyKbufbeLUwESvU7s2WMWZgmA9K-k-La4tLkLQTSj1Kvel_quBiNBbt4mtHLvNqZ3CX4aO/s320/m1.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Marrakesh – Moroccan Lounge & Bar<br /></strong>3D, #01-01 River Valley Road<br />Clarke Quay<br /><br />Tel: 6338 7331 </span></span></div><div align="left"><br /><span style="font-family:trebuchet ms;font-size:130%;">Hours:<br />5.00 pm to 1.00am (Sunday to Thursday)<br />5.00pm till 2.00am (Friday, Saturday & eve of public holiday)</span></div><div align="center"><span style="font-size:130%;"></span></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com5tag:blogger.com,1999:blog-29836794.post-83253962735567424622007-03-08T19:48:00.000+08:002007-07-31T17:44:47.174+08:00The Chocolate Factory - Service with a Scowl<span style="font-family:trebuchet ms;font-size:130%;">Here's an update to the Sept 2006 </span><a href="http://fine-fare.blogspot.com/2006/09/chocolate-factory_03.html"><span style="font-family:trebuchet ms;font-size:130%;color:#ff6600;"><strong>Chocolate Factory review</strong></span></a><span style="font-family:trebuchet ms;font-size:130%;">.</span><br /><strong><br /><span style="font-family:trebuchet ms;font-size:130%;">Questions about Service:</span></strong><span style="font-family:trebuchet ms;font-size:130%;"> </span><br /><ul><li><span style="font-family:trebuchet ms;font-size:130%;">Why do the proprietors have perma-frowns on their faces?<br /></span><span style="font-family:trebuchet ms;font-size:130%;color:#000099;">Isn't chocolate supposed to make people happy?<br /><br /></span></li><li><span style="font-family:trebuchet ms;font-size:130%;">If the cafe has a "no photos" policy, why is this not communicated upfront?<br /><span style="color:#000099;">A growing community of nice people (family, friends, aquaintances)</span> <span style="color:#000099;">have been told off rather rudely by the proprietor and his wife that they "do not like people to take photos of the food". [Complimentary pair of perma-frowns included]<insert></span><br /><br /></span></li><li><span style="font-family:trebuchet ms;font-size:130%;">How come the "no photos" policy did not apply to 2 American models who were allowed to take photos of the shop, cakes and chocolates?<br /><span style="color:#000099;">The trigger happy models, shiny camera in hand, snapped away directly in front of the proprietress and the staff. Well... at least the perma-frown remained a consistent feature.</span><br /><br /></span></li></ul>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com18tag:blogger.com,1999:blog-29836794.post-25590938895516319502007-02-22T22:41:00.000+08:002008-12-10T02:15:39.957+08:00Shiro Japanese Haute Cuisine, Greenwood Avenue<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8F4qAOJ0tTvWmFPhxtUf16DOEfWLkaBkVuKNHn5cnYPECVlXrbwj1oXSFeqWOegiMNtSM4uE4dL8xiMsmqxl9i_kU_Gil7HEQXK5Y922Z25raUmkAhzJUB9mkvZO_Q7PIz9w/s1600-h/1.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292500693790642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8F4qAOJ0tTvWmFPhxtUf16DOEfWLkaBkVuKNHn5cnYPECVlXrbwj1oXSFeqWOegiMNtSM4uE4dL8xiMsmqxl9i_kU_Gil7HEQXK5Y922Z25raUmkAhzJUB9mkvZO_Q7PIz9w/s400/1.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong> Sashimi Moriawase</strong><br /></span></span><div align="left"></div></div><div align="left"><a href="http://www.imaginings.com.sg/"><strong><span style="font-family:trebuchet ms;font-size:130%;">Shiro</span></strong></a><span style="font-family:trebuchet ms;font-size:130%;"> does to modern Japanese cuisine what Mortons does to steak. Once you try it, your pampered palate will no longer be satisfied with Sushi Tei (and Ichiban Boshi, Waraku, Sakae Sushi…the list goes on).<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">The Shiro Experience<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Tucked away at a non-descript corner of Greenwood Avenue, Shiro has a minimalist façade with perpetually locked doors, a discreet doorbell and imposing security system. With no signage, except for an inconspicuous logo (“Shiro” written in stylised Kanji), this exclusive, reservations-only restaurant evokes an aura of mystery, almost like a secret society’s private clubhouse.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Shiro-sophy</strong><br /></span></span><span style="font-family:trebuchet ms;font-size:130%;">Shiro means ‘white’ in Japanese, symbolizing purity, simplicity and perfection. These qualities permeate every aspect of the restaurant’s aesthetics, from décor to food preparation, to presentation and service. The phrase “unpretentious but with style” neatly sums up the Shiro Experience.<br /><br /></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong>Ambience<br /></strong></span><span style="font-family:trebuchet ms;font-size:130%;">Shiro’s décor is spartan with simple surfaces in neutral tones of beige and brown. There are only about 32 seats, with the tables closely placed, yet this somehow adds to the romantic and intimate ambience. The cozy interior is framed by dark velvet curtains and illuminated by the soft golden hues of evenly spaced spotlights, exuding an effortless air of grace and elegance.</span></div><div align="left"></div><div align="left"><br /></div><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQrJnbgS7eq8hMBlbbwHJ7B_qxB572SDlnScP4wejeNPZDenSaoDUOKm_ht28ILlK0prW1xkRPry8OMqvfYbQQ8NUtoGshRjq9cMbGQstC2YuZUIC7qwPwaGjlaoC2EzPZJ_B/s1600-h/2.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292101261832034" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQrJnbgS7eq8hMBlbbwHJ7B_qxB572SDlnScP4wejeNPZDenSaoDUOKm_ht28ILlK0prW1xkRPry8OMqvfYbQQ8NUtoGshRjq9cMbGQstC2YuZUIC7qwPwaGjlaoC2EzPZJ_B/s200/2.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72rBrIWjUfMd2U3w7Azh6sjak78SY7GPetlj7U9d01OwrMgbz2OZ-n3SjmO2P9wd6REe3Dtehv1p3U3oU8Hah3zv95uULesnsaifLWakLC276xk2NDkZjeduABvyD10XtUj_l/s1600-h/3.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292105556799346" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh72rBrIWjUfMd2U3w7Azh6sjak78SY7GPetlj7U9d01OwrMgbz2OZ-n3SjmO2P9wd6REe3Dtehv1p3U3oU8Hah3zv95uULesnsaifLWakLC276xk2NDkZjeduABvyD10XtUj_l/s200/3.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><span style="font-family:trebuchet ms;font-size:130%;">L-R: <strong>Zensai </strong>(chef's selection of special appetizer platter); <strong>Kaki no Gurantan</strong> (oyster au gratin)<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfIA_rtiP2hq4k8BLqKRlgDb6-LnNHRXpF0VDz0urEU48zZOh-5nkel1urBS0lor5uXCHHgcUyr_phyuMqppPUp50m7O_cC8mJmQCl-fliNnj8WParZaQs1RS4MAbmiDZlyJO/s1600-h/4.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292109851766658" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfIA_rtiP2hq4k8BLqKRlgDb6-LnNHRXpF0VDz0urEU48zZOh-5nkel1urBS0lor5uXCHHgcUyr_phyuMqppPUp50m7O_cC8mJmQCl-fliNnj8WParZaQs1RS4MAbmiDZlyJO/s200/4.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3Gv3lIEdQdscplOkltUtdfi_HCHH1O4SeiEO4q-fS7nJTJsvDLcvpQTtqvi54xTDbbMmdf0XDEzZy4LjXu1znHNI19QkB1JbB6pV5iMKd9C_RXz8NYMMhnW3g7t1Nt5z2xo8/s1600-h/0.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034297328237031378" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3Gv3lIEdQdscplOkltUtdfi_HCHH1O4SeiEO4q-fS7nJTJsvDLcvpQTtqvi54xTDbbMmdf0XDEzZy4LjXu1znHNI19QkB1JbB6pV5iMKd9C_RXz8NYMMhnW3g7t1Nt5z2xo8/s200/0.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br />L-R: <strong>Yaki Shirako Kabuba</strong> <strong>Ankake </strong>(grilled cod fish roe with grated turnip served in glazed sauce); <strong>Akimono Tofu</strong> (freshly made angler fish beancurd)<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCbo5GnUIkmQgyqEnHF2NPaD4S8wJdUIou8BaGci1NDI64vp-QJC3o1r7JVSqRRZjHwbw1YmBMvQJr8JUwtK2OIKAfdhRu1XbwbTyagUvUUnjJo68F-sHcO7uB9Gtewu4o96_/s1600-h/6.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292118441701282" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCbo5GnUIkmQgyqEnHF2NPaD4S8wJdUIou8BaGci1NDI64vp-QJC3o1r7JVSqRRZjHwbw1YmBMvQJr8JUwtK2OIKAfdhRu1XbwbTyagUvUUnjJo68F-sHcO7uB9Gtewu4o96_/s200/6.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFTX0m9njIs6wt0kyKowaD-ejnrglTm027isI-s51LX-g3b2qXdcepnBaSIZTbHLyb_3apx-cgYe6Dufq-imKdRwEwssIlHFUUX81dDPQKaxb7UUdy8aYcHz70xS-TKKb6w2u/s1600-h/7.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil0_VbZir17yw2OGepT7cU5FbXv3ru4gXOGHbZn4J33UWln5gW5eGhcwcBi9NEBv6z1P6OnSeQ-bAnxxeqYqE25fuFmapEckFt_vmK5-THBFaMYdrNCP7zQga8TzJEYeq7ora/s1600-h/5.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034292114146733970" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhil0_VbZir17yw2OGepT7cU5FbXv3ru4gXOGHbZn4J33UWln5gW5eGhcwcBi9NEBv6z1P6OnSeQ-bAnxxeqYqE25fuFmapEckFt_vmK5-THBFaMYdrNCP7zQga8TzJEYeq7ora/s200/5.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br />L-R: <strong>Negi Toro Keki</strong> (sushi rice bedded with chopped tuna belly and spring onion); <strong>Ise Ebi Tazuna Age</strong> (deep-fried fresh lobster wrapped with wheat noodles)<br /><br /></span></div><p align="left"><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Food<br /></strong>Overall, the dishes are a synthesis of creativity and craft, presented with intricate attention to every detail. A truly exciting treat for the taste buds. [Try the Akimono Tofu (angler fish beancurd) and Kaki no Gurantan (oyster au gratin) for their excellent taste intensity!]<br /><br />The sashimi, flown in almost daily from Tokyo, is incredibly fresh. The Sashimi Moriawase is recommended - the Toro (fatty tuna belly) and Hamachi (young yellowtail) have rich creamy textures that almost melt in your mouth, while the Ama-ebi (shrimp) and Geoduck (elephant clam) are deliciously sweet.<br /><br />A 5-course set dinner is priced at $180 +++ per person, while set lunches are about $40 - $58 per person. Ala carte dishes and seasonal offers are also available.<br /><br /><strong>Service</strong><br />The staff are attentive and friendly, taking the time to explain each dish and how it was prepared.</span></span> <span style="font-family:trebuchet ms;font-size:130%;">Requests are also tended to quicky and always with a smile.<br /><br /></p></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="center"><br /></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Shiro Japanese Haute Cuisine</strong><br />24 Greenwood Avenue<br />Tel: 6462 2774</span></span> </div><div align="left"></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Lunch: 12pm - 3pm (last order at 2pm)<br /></span><span style="font-family:trebuchet ms;font-size:130%;">Dinner: 7pm - 11pm (last order at 10pm)</span></div><div align="left"></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1165312026908225622007-02-21T23:45:00.000+08:002007-07-31T18:07:04.612+08:00Garibaldi, Purvis Street<div align="center"><span style="font-family:trebuchet ms;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/400/931443/g1.jpg" border="0" /> </span><strong><span style="font-family:trebuchet ms;font-size:130%;">Tritico di Agnello - Three Style Tasting of Lamb ($40)<br /><br /></span></strong></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">A slight digression...<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">A friend once remarked that first visits to restaurants were like blind dates. The unknown "X" (this could be either your Dinner or your Date) evokes in you a sense of curiosity, excitement, and also slight apprehension. Does "X" look appealing? Would "X" be to your taste?<br /><br />The anticipation culminates... to a particular defining moment when the realisation hits you --- at this point, you're smiling... having a good time...you think to yourself... "X" is Great... [Of course, on less fortunate occasions, the defining moment could be when you realise that "X" is giving you indigestion. You mutter to yourself "never again!" and end up paying the bill grudgingly.]<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">My blind date experience can be summed up to the first day at Kindergarten... when my teacher introduced me to my "partner", a snotty boy, who endeavored to spit green beans (one at a time) at me during tea time. As such, I could never really relate to my friend's analogy until I met Garibaldi.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Garibaldi and my X-perience...<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">If </span><a href="http://www.garibaldi.com.sg/flash.asp"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Garibaldi</span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><span style="color:#3366ff;"> <span style="color:#000000;">was a blind date, I would</span><span style="color:#000000;"> start planning the wedding, naming our kids, and be willing to forgo the pre-nup.</span> </span><span style="color:#000000;">Often </span><span style="color:#000000;">h</span><span style="color:#000000;">ailed as one of the best Italian restaurants in Singapore, it definitely lives up to its reputation.<br /><br /></span></span></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Appearance:</strong><br />First impressions count, and Garibaldi is definitely considered a "good looker". The bar is simple and elegant, with a great selection of wines by the glass and excellent cocktails. Enter the main dining area, and you find decor that is subtle, subdued and stylish --- a picture of understated class.<br /><br /></span></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Background / Qualifications:<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Chef and main partner, Roberto Galetti sets the culinary benchmark for fine Italian dining, having worked with one of London's best chefs, Adriano Paganini at the Hyde Park Hotel, as well as with the world renowned Bice Group. </span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Personality:<br /></strong>The food is top-notch with fresh seasonal ingredients. Every dish is well executed, each showcasing nuanced, imaginative combinations that are never overwrought or overdone. </span></span></p><p><span style="font-family:trebuchet ms;font-size:130%;">A standout among the entrées is the "Tritico di Agnello - Three Style Tasting of Lamb", that includes breaded lamb cutlet with tomato salsa, roasted lamb loin, and braised shank accompanied by pumpkin purée. The three distinct styles of preparation explore the different textures and tastes of the lamb, each a perfect point / counterpoint from the crispy cutlet to the mouthwateringly tender shank.<br /><br />Note on desserts - We tried the Degustation of Desserts, which didn't quite compare to the main courses. Much too sweet for our liking.</span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Etiquette:</strong><br />Overall the dining experience is enhanced by the impeccable service --- the staff is attentive and polite, and friendly.<br /><br /><br /></span></span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/457597/g9.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/83288/g9.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/893189/g000.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/530913/g000.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>L-R: Foccacia toasted with Parmesan; King Scallops with Porcini Mushroom and Truffled Taleggio Cheese Fondue ($26)</strong><br /><br /><br /></span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/725006/g4.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/416799/g4.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/997766/g5.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/776075/g5.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/736603/g6.jpg"></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>L-R: Linguine with Crab Meat and Vodka Sauce ($28); Hand-made Spinach Noodles with Braised Duck and Paprika ($26)</strong><br /><br /><br /></span></span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/501067/g7.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/986935/g7.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/91891/g8.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/200/141437/g8.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>L-R: Moscato D'Asti 2005 ($90/bottle); Degustation of Desserts with Chocolate Crème Brulee, Saute Banana & Spicy White Chocolate and Earl Grey Parfait with Apricot & Lemon Supreme Jam ($18)</strong><br /></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><br />Garibaldi</strong><br />36 Purvis Street #01-02<br />Tel: 6837 1468<br /><br />Lunch: 12 Noon - 3:00PM<br />Dinner: 6:30PM - 11:30PM<br /><br /></span></span></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-69049148585764908842007-02-21T22:34:00.000+08:002008-12-10T02:15:40.316+08:00Keyaki Japanese Restaurant, Pan Pacific Hotel<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qS66iOgT-F2Z4dFMnGdCRYuUDf4dqAENkCkKkRg0oZ2fmmfQYawq4EyQPQAHq60mlNj7pAJ9OgI5skIwKE_WZh1ieRKOt-zs8TrFw7GaO1nVITeQjvnpOZGZw33RxesDpzQw/s1600-h/key1.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034259012833783458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qS66iOgT-F2Z4dFMnGdCRYuUDf4dqAENkCkKkRg0oZ2fmmfQYawq4EyQPQAHq60mlNj7pAJ9OgI5skIwKE_WZh1ieRKOt-zs8TrFw7GaO1nVITeQjvnpOZGZw33RxesDpzQw/s400/key1.JPG" border="0" /></span></a><strong><span style="font-family:trebuchet ms;font-size:130%;">Kobe Beef and Seafood Teppanyaki Set </span></strong></div><strong></strong><br /><a href="http://dining.singapore.panpacific.com/hotel/dining_03.html"><strong><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Keyaki</span></strong></a><span style="font-family:trebuchet ms;font-size:130%;"> at the Pan Pacific Hotel serves excellent teppanyaki. The ingredients used are fresh and skillfully prepared. Definitely a cut above teppanyaki at Inagiku (Raffles the Plaza) and more than a few notches above the over-rated Shima (Goodwood Park Hotel). To compare, Keyaki's style highlights the natural flavour of the ingredients, while Shima relies too heavily on sauces that is somewhat overwhelming to the palate.<br /><br />The Kobe Beef at Keyaki is particularly recommended. Served in a platter with deep fried garlic, the beef is evenly marbled, incredibly juicy and expertly cut to cook evenly. The result is nothing short of perfection as each velvety piece is so tender, it almost melts in your mouth at a bite. What's more, the robust flavour of the meat leaves you with a pleasant lingering aftertaste.<br /><br />Sadly, "good teppanyaki" and "not too expensive" don't seem to go together in Singapore. The Kobe Beef and Seafood Teppanyaki Set at Keyaki will set you back by $142+++.<br /><br /><strong>Recommended for:</strong><br />Teppanyaki fans, business lunches<br /><br /><strong>Ambience:</strong><br />Keyaki is tucked within a quaint Japanese garden on level 4 of the Pan Pacific Hotel. Walking along the passageway to enter the dining area, you'll pass by a small bridge overlooking a koi pond with a mini cascading waterfall. The entire scene has a rather picturesque quality, as if you've been transported away from the hustle and bustle of the city to a quiet and tranquil haven.<br /><br />The decor within the restaurant is simple and pleasant, with wooden panels, pillars and celling, and adequate spacing between tables to allow privacy. However, the place does tend to get noisy when the its packed.<br /><br /><strong>Menu:</strong><br />Keyaki also serves other Japanese cuisine including robatayaki, sushi and sashimi, tempura, shabu shabu and kaiseki.<br /><br /><br /></span><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAj3_nlw4x8a7pyAcYi8Rl6isrmNtmurakKiAmH1kXeIMMBps4GaHEGit_MGzQrcGVYMarnTOTkl41iORStjM-T1uW1lqb81-0SAzn88X6WZHr-yRCcv2hpKvoS4WFMaABYlhyphenhyphen/s1600-h/key2.JPG"><span style="font-family:trebuchet ms;font-size:130%;"><img id="BLOGGER_PHOTO_ID_5034258883984764562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAj3_nlw4x8a7pyAcYi8Rl6isrmNtmurakKiAmH1kXeIMMBps4GaHEGit_MGzQrcGVYMarnTOTkl41iORStjM-T1uW1lqb81-0SAzn88X6WZHr-yRCcv2hpKvoS4WFMaABYlhyphenhyphen/s400/key2.JPG" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> <strong>Koi pond with a mini cascading waterfall at the restaurant's entrance</strong><br /><br /></span><div align="left"></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">Keyaki Japanese Restaurant<br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;">Level 4, Pan Pacific Hotel<br /></span><span style="font-family:trebuchet ms;font-size:130%;">7 Raffles Boulevard<br />Marina Square<br /></span><span style="font-family:trebuchet ms;font-size:130%;">Tel: 6826 8335<br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Lunch: 12 noon to 2:30 pm<br />Dinner: </span><span style="font-family:trebuchet ms;font-size:130%;">6:30 pm to 10:00 pm </span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1171621938373501272007-02-16T18:03:00.000+08:002007-02-16T18:37:43.650+08:00Update<div align="center"></div><div align="center"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="center"><span style="font-family:Trebuchet MS;font-size:130%;"><span style="color:#000099;"></span></span></div><div align="center"><span style="font-family:Trebuchet MS;font-size:130%;color:#000000;">Note to my friends: </span><span style="font-family:Trebuchet MS;"><br /><span style="font-size:130%;"><strong>Food Addiction is Expensive.</strong><br /></span><span style="font-size:130%;">Andrea has been busy with work to earn $$$ to pay for Dinner.<br /></span><span style="font-size:130%;">More food reviews and photos to come after Chinese New Year. </span></span></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1164973352559690162006-12-01T17:31:00.000+08:002006-12-04T10:29:40.090+08:00Ma Maison, Bugis Junction<a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/645733/ma%20maison%201.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/320/7563/ma%20maison%201.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color:#ffffff;">-</span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">Wooden furniture,</span><br /><span style="font-family:trebuchet ms;font-size:130%;">Parquet flooring,<br />Walls crammed with retro memorabilia such as clocks and posters,<br />And soothing jazz music playing in the background...<br /><br /></span><a href="http://www.ma-maison.co.jp/sing.php"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Ma Maison</span></a><span style="font-family:trebuchet ms;font-size:130%;"> exudes an aura of English quaintness and old-world charm. Dim, soft-focus lighting over the rich, deep colours of the decor makes this Japanese-style Western restaurant seem even more warm and cosy. It's probably as close as you can get to experiencing a traditional European/English cottage setting in Singapore.<br /><br />Although Ma Maison is worth visiting simply for its unique ambience, the Japanese-French fusion menu is equally inviting. And being a Japanese restaurant, you can be sure that the food is well presented, with attention paid to detail.<br /><br /><strong>Recommended</strong><br /><br /></span><span style="font-family:trebuchet ms;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"></span><ul><li><span style="font-family:trebuchet ms;font-size:130%;">Escargot </span></li><li><span style="font-family:trebuchet ms;font-size:130%;">Stewed Beef Rice with Egg </span></li></ul><span style="font-family:trebuchet ms;font-size:130%;">[The restaurant used to do an excellent Dory fish fillet with herb butter sauce - fresh with a slightly crispy crust and moist centre. Sadly, this seems to have been retired from the menu. ]<br /><br /><br /></span><span style="font-family:trebuchet ms;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/400/838123/ma%20maison%202.jpg" border="0" /> </span><p align="center"><strong><span style="font-family:trebuchet ms;font-size:130%;">Stewed Beef Rice with Egg<br />tender beef chunks, tasty savoury stew, topped with egg and onions</span></strong></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></p><p align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;color:#ffffff;">-</span></strong></p><p align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Popular Dishes</span></strong></p><ul><li><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Hamburger Steak (a mix of minced beef and pork served with sauce that takes a month to prepare)</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Tonkatsu set (however, the Tonkatsu at Tampopo, Liang Court, is far superior)</span></div></li><li><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Set Lunch (about $15 for fixed mains for each day of the week) </span></div></li></ul><p align="left"><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Final Word</strong><br />"Charming" is the word to describe Ma Maison. If you order the right dishes, you can expect a memorable and unique dining experience. With its romantic setting, the restaurant is also perfect for date nights. </span></span></p><p align="left"><strong><br /><br /><span style="font-family:trebuchet ms;font-size:130%;">Ma Maison</span></strong><span style="font-family:trebuchet ms;font-size:130%;"><br />200 Victoria St<br />#02-51 Parco Bugis Junction<br />Tel: 6338 4819<br /><br /></span></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1164788052467150102006-11-29T15:20:00.000+08:002006-12-01T17:31:07.873+08:00Marmalade Pantry: Good Things To Eat<div align="center"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/400/187598/M2.jpg" border="0" /></span> <strong><span style="font-family:trebuchet ms;font-size:130%;">scrambled eggs & bacon on toast with field mushrooms ($15)<br /><br /></span></strong><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Lazy Sunday afternoons are best spent over brunch or tea at </span><a href="http://www.themarmaladepantry.com"><span style="font-family:trebuchet ms;font-size:130%;color:#3333ff;">The Marmalade Pantry</span></a><span style="font-family:trebuchet ms;font-size:130%;">. The stylish and inviting bistro has a bright and airy ambience, which is perfect for chit-chatting with friends. The relaxed vibe is also great for stressed-out executives who want to take it slow and catch up on the day's papers. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /></div><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/400/422318/M1.jpg" border="0" /> <p align="center"></span><strong><span style="font-family:trebuchet ms;font-size:130%;">linguini with crabmeat tomato chilli & pinenuts ($19)</span></strong></p><div align="center"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></div><strong></strong><span style="font-family:trebuchet ms;font-size:130%;"><div align="left"><br />Marmalade's menu is inventive and offers an extremely satisfying selection of breakfast/brunch food. And on Sundays, brunch is served "all day" from 10am to 4.30pm --- Now you can sleep in, laze in bed till noon, and still satisfy your craving for excellent scrambled eggs and crispy bacon.<br /><br /><br /></div></span><p align="center"><a href="http://photos1.blogger.com/x/blogger/6039/3188/1600/668000/M3.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger/6039/3188/400/469302/M3.jpg" border="0" /></span></a><strong><span style="font-family:trebuchet ms;font-size:130%;"> chocolate deluxe - the ultimate chocolate cupcake ($3.50)</span></strong></p><strong><p align="left"><br /><span style="font-family:trebuchet ms;font-size:130%;">Recommended. </span></strong></p><ul><li><span style="font-family:trebuchet ms;font-size:130%;">linguini with crabmeat tomato chilli & pinenuts ($19)</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">ribeye steak sandwich with grilled onions avocado & wasabi mayonnaise ($20)</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">grilled chicken & bacon club ($17) </span></li><li><span style="font-family:trebuchet ms;font-size:130%;">scrambled eggs & sausages or bacon on toast with field mushrooms ($15 - only if you love bacon & eggs)</span></li></ul><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Must try! </strong></span></span></p><ul><li><span style="font-family:Trebuchet MS;font-size:130%;">chocolate deluxe - the ultimate chocolate cupcake ($3.50)</span></li><li><span style="font-family:trebuchet ms;"><span style="font-size:130%;">sticky date toffee pudding with vanilla bean ice cream ($10)</span></span></li></ul><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><p align="left"><br />Skip this.</strong> </span></span></p><ul><li><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;">warm spinach & roast onion salad with bacon & mozzarella ($18)<br /><br /></span></span><span style="font-family:Trebuchet MS;font-size:130%;color:#ffffff;">_</span></div></li></ul><p align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"></span></span></p><p align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"></p></span></span><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong></strong></span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong></strong></span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>The Marmalade Pantry</strong><br />Unit B1-08 to 11<br />Palais Renaissance<br />390 Orchard Road<br />Tel: 6734 2700 (reservations recommended for weekends)<br /><br /><strong>Hours:</strong><br />monday to friday - 11.30am to 9.30pm<br />saturday - 10am to 9.30pm<br />sunday - 10am to 4.30pm (all day brunch)<br /><br /></span></span><br /></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-1163494060876928782006-11-14T23:53:00.000+08:002007-07-31T18:12:32.861+08:00Astons Specialties: Best Beef Steaks in the East Coast<div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Well-prepared, quality beef steaks at affordable prices are hard to come by in Singapore. Jack's Place, Swensens, Sizzler and your neighbourhood hawker stall are just not up to the mark, especially if your palate has been irreversibly "spoilt" by </span><a href="http://www.mortons.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Morton's</span></a><span style="font-family:trebuchet ms;font-size:130%;">. That's why </span><a href="http://astonsspecialties.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Astons Specialties</span></a><span style="font-family:trebuchet ms;font-size:130%;">, a small, down-to-earth shophouse restaurant is such a rare find.<br /><br />As far as great food deals go, Ashtons is hard to beat. Their steaks are prepared and grilled perfectly to retain the beef's natural taste, tenderness and juiciness. What's more, you don't have to shell out for service charge or taxes. The restaurant's slogan is "Quality and Value for Money", and it definitely delivers on this promise.<br /><br /></span><br /></div><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/Ashton1.jpg" border="0" /> <p align="center"></span><strong><span style="font-family:trebuchet ms;font-size:130%;">Sink your teeth into the Prime Ribeye Extra-Cut 250g Steak. ($14.90)<br /></p></span></strong><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/Aston2.jpg" border="0" /> <p align="center"></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Tender and tasty</strong> <strong>chicken chop with cheese sausages</strong>.</span></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><br /><br />Recommended for:<br /></strong>Anyone looking for big hearty steaks at affordable prices.<br /><br /><strong>What to order:</strong><br />Ashtons has an extensive menu from the usual beef steaks, chicken and pork chops, fish and chips, to special super-sized beef burgers. When in doubt, just go for the steak or beef burger - these are clear winners. Give the fish and chips a miss though... simply too ordinary to mention.</span></span></p><p><span style="font-family:trebuchet ms;font-size:130%;">Each main course comes with a choice of 2 sides - fries, mashed/baked potato, onion rings, baked beans, potato salad, pasta salad, coleslaw. Definitely pick the pasta salad as one of your choices. You'll understand why when you try it.</span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Ambience:</strong><br />Relaxed, casual, friendly<br /><br /><strong>Opening hours:</strong><br />Daily from 12noon to 1am, till 3am on Fridays and Saturdays.<br />Closed on Mondays.<br /><br /><strong>Astons Specialties</strong><br />119 East Coast Rd (opposite Katong Mall)<br />Tel: 9147 4627<br /></span></span></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1161946703632894872006-10-27T17:46:00.000+08:002006-11-02T11:13:19.876+08:00Coriander Leaf, Clarke Quay<span style="font-family:trebuchet ms;"><span style="font-size:130%;"><em>"One cannot think well, love well, sleep well, if one has not dined well."</em> </span></span><br /><div align="right"><span style="font-family:trebuchet ms;"><span style="font-size:130%;">- Virginia Woolf<br /><br /></div></span></span><div align="center"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/C2.0.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/C2.0.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong> Grilled Eggplants with Walnut Spread & Pomegranate Salad ($8)<br /></strong><br /></span></span></div><div align="left"><a href="http://www.corianderleaf.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Coriander Leaf</span></a><span style="font-family:trebuchet ms;font-size:130%;"> is the culinary dream of Samia Ahad, who envisioned an intimate space where food-related activities could be centred, with guests as active participants in the culinary experience. Positioned as an Asian Food Hub, this fine-dining bistro/cooking school/chef's table/private dining room showcases South Asian, Southeast Asian, Middle Eastern and East Asian cuisine.<br /><br />At the bistro, "dining well" is an underlying philosophy, and this is further emphasised by the evident pride in food quality, preparation and presentation. Diners are invited to embark on a journey of taste with the eclectic menu that incorporates dishes from different parts of Asia.<br /><br />While Coriander Leaf is strongly fusion in the presentation of its food and menu, it does not see itself as a "fusion place". Instead, focus is placed on giving new interpretations to traditional Asian dishes, such as preparing Asian food using Western techniques, and adding an innovative twist to familiar sauces and condiments.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">Must Try! </span></strong><strong><span style="font-family:trebuchet ms;font-size:130%;"><br /></div></span></strong><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/C1.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/C1.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/C3.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/C3.jpg" border="0" /></span></a></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;">- Ginger-Butter Prawn . cherry tomato & mint relish . coriander rice ($26)</span></strong></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">Succulent prawns, sweet cherry tomatoes, and an absolutely divine creamy and tasty sauce. The coriander rice is fragrant and buttery, with each mouthful leaving you wanting more. To get the most out of the excellent ginger-butter sauce, order an additional side of Coriander's soft, fluffy butter naan to go with it. This is just sooooo good... </span><span style="font-family:trebuchet ms;font-size:130%;"></div></span><br /><span style="font-family:trebuchet ms;font-size:130%;"><div align="left"></div><div align="left"><strong>Maybe?</strong><br /></div></span><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"></span></strong></div><div align="left"><strong><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/c9.1.jpg" border="0" /></span></strong><strong><span style="font-family:trebuchet ms;font-size:130%;">- Black Angus Beef . crispy mushroom risotto . wasabi pepper sauce ($33)</span></strong></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">The beef is tender and juicy, and the risotto is full of flavour. The downside? You only get 2 parts beef and 2 parts cripsy risotto --- kid's size. Portions are depressingly small for the price you pay. Try only if you're a fan of savoury dishes. </span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span> </div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;color:#ffffff;">.</span></div><div align="left"></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong></strong></span></span></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong></strong></span></span></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Save Your Calories...</strong> </span></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><br /></div></span></span><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/C4a.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/C4a.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/C4b.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/C4b.jpg" border="0" /></span></a><strong><span style="font-family:trebuchet ms;font-size:130%;"><br /><br />- Frontier Chicken - stir fried with coriander seeds & chili flakes . yoghurt cream . mizuna . butter naan ($24)</span></strong></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">The butter naan is fantastic. Better than what you'll get at most Indian restaurants in Singapore. However the chicken is simply too salty. Its natural taste is completely overwhelmed by the sauce.<br /><br /></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Recommended for:</strong><br />Anyone who enjoys modern South Asian and Middle Eastern cusine.<br /><br /></span></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong>Ambience:<br /></strong>Not the most romantic place, but quaint enough for dinner with friends. Unfortunately, the noise level can escalate when the Bistro is packed, especially with large groups of diners and wine involved. This makes it hard to have proper conversations over the meal, so diners who enjoy dining in a peaceful environment might want to avoid visiting on friday and saturday nights. Alternatively, you can arrange to have an earlier dinner, between 6 - 7 pm, before the crowd comes in. </span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong>Note on restaurant acoustics:</strong><br />According to acoustics expert </span><a href="http://www.jancisrobinson.com/articles/nick060701"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Alan Saunders</span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><span style="color:#000000;">,</span> noise level is related to how acoustically hard the surfaces in the restaurant are. This could be why Coriander Leaf suffers from such a high noise level. Every surface in the Bistro is hard, from the wooden tables to the glass windows, and stainless steel open-concept kitchen. </span></span></div><div align="left"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong><br />Coriander Leaf<br /></strong></span><span style="font-family:trebuchet ms;font-size:130%;">3A River Valley Road<br /></span><span style="font-family:trebuchet ms;font-size:130%;">#02-12 Clarke Quay<br />Tel: 6732 3354<br /></div></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-1161861684226335082006-10-26T18:09:00.000+08:002006-11-08T09:36:48.116+08:00Dian Xiao Er: Herbal Roast Duck<a href="http://photos1.blogger.com/blogger/6039/3188/1600/D1.0.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/D1.0.jpg" border="0" /></a><br /><a href="http://www.dianxiaoer.net"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Dian Xiao Er</span></a><span style="font-family:trebuchet ms;font-size:130%;"> is a mid-priced restaurant specialising in duck roasted with Chinese herbs. There are 3 types to choose from - Ginseng, Angelica Herbs (Tung Gui), and a combination of 10 Herbs. The ducks, prepared fresh daily, are marinated with herbs and spices for hours before roasting. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">Despite mixed reviews on this place by friends and colleagues, it seems to be always packed during meal times. The restaurant does not take reservations, so be prepared to queue for up to 30 - 40 minutes if you arrive during "peak hours". </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">Dian Xiao Er fans say:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;font-size:130%;">The roasted duck skin is golden brown and extremely crispy, while the meat is lean, tender and juicy. </span></li><li><span style="font-family:trebuchet ms;font-size:130%;">The Tang Gui herbal duck is served with a generous amount of sweet and fragrant herbal sauce.</span></li></ul><strong><span style="font-family:trebuchet ms;font-size:130%;">And the opposition camp says:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;font-size:130%;">The preparation is not refined and the herbal sauce has high sugar and MSG content.</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">For the quality of the roasted duck, the restaurant is over-priced.</span></li></ul><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>The bottomline:</strong><br />What's so special about Dian Xiao Er's roasted ducks? It's perhaps the only place in Singapore that sells herbal roasted duck at a reasonably affordable price. The duck meat is tender and similar to what you get at Crystal Jade, so the sweet Tung Gui sauce is definitely what makes Dian Xiao Er's version unique. </span></span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">At the end of the day, whether this restaurant will be a hit or miss for you boils down to individual preference and taste - do you love or hate the sauce? For roast duck lovers, it's definitely worth a try just to satisfy your curiosity. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Dian Xiao Er</strong><br />#02-203/204 Marina Square<br />Tel: 6337 1928<br /><br /><strong>Hours:</strong><br />11:30am - 2:30pm<br />5:30pm - 10:00pm (last order 9:30pm)</span></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-1161856553696960142006-10-12T16:18:00.000+08:002006-10-27T09:20:25.440+08:00Pu Tien: Extraordinary Ordinary Meals<span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Pu Tien Restaurant</strong> at Kitchener Road specialises in Heng Hwa cuisine from Pu Tien, a coastal city in China's Fujian province. Given that most Singaporeans are not familiar with Heng Hwa food, this humble restaurant has a certain novelty appeal that will incite any foodie seeking new dining experiences.<br /><br /><strong>What you can expect:</strong><br />Inexpensive, skillfully prepared home-cooked food.<br />Pu Tien city is known for its seafood and beehoon products, and Heng Hwa cuisine is characterised by simple dishes that showcase the natural flavours of the ingredients.<br /><br />Here are some recommended dishes:<br /></span></span><p align="center"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/H1.jpg" border="0" /> <strong>Steamed Prawns in Bamboo </strong>($15)<br />Sweet and fragrant clear herbal soup enhances the natural taste of the prawns<br /></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/H2.jpg" border="0" /></span></p><p align="center"><span style="font-family:trebuchet ms;font-size:130%;">[<strong>Front:</strong> Home-Made Beancurd ($8); <strong>Left:</strong> Fried Hing Wa Beehoon ($4 for small);<br /><strong>Right:</strong> Eggplant with Porkfloss] </span></p><p><span style="font-family:trebuchet ms;font-size:130%;">The restaurant's signature dish is the Fried Hing Wa Beehoon, which consists of mushrooms, clams, prawns, pork belly, tau pok, peanuts, vegetables, and deep-fried seaweed. The beehoon and seaweed are as authentic as they come, as they are specially flown in from Pu Tien. </span></p><p><span style="font-family:trebuchet ms;font-size:130%;">While the beehoon is indeed tasty, and the portions are generous, do remember that this is essentially home-styled food. Like all the other dishes on the menu, you won't be "wowed", but you'll be satisfied with the quality and taste for the price you pay.<br /></span></p><p><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Beware of Copycats:</strong><br />First-timers may be confused by nearby restaurants with similar names. The Pu Tien Seafood Restaurant is only a couple of units away, while the Pu Xin (Pu Tian) Restaurant is just round the corner at 282 Jalan Besar. Both sell the same signature Heng Hwa dishes as Pu Tien Restaurant, but are not affliated in any way to the original. </span></span></p><p><br /><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Pu Tien Restaurant</strong><br />127-129 Kitchener Road<br />Tel: 6295 6358<br /><br /><strong>Hours:</strong> noon to 3pm, 6 to 11pm </span></span></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1161231269356755202006-10-11T11:01:00.000+08:002006-10-27T10:39:30.246+08:00La Petite Cuisine Taipei: Justin Quek at Snappers, Singapore<div align="center"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/j4.1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/j4.1.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Jasmine Jelly with Pomelo and Yoghurt Sorbet<br /></strong><br /></span></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">French masterchef </span><a href="http://www.justinquek.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Justin Quek</span></a><span style="font-family:trebuchet ms;font-size:130%;"> left the famed Les Amis in 2004 (after helming it for 9 years) to conquer the Taiwan market with the award-winning La Petite Cuisine in Taipei.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">In a home-coming of sorts, and perhaps in conjunction with the promotion of his first cookbook,<em> Justin Quek -</em> <em>Passion & Inspiration, </em>the award-winning chef brought his entire team of staff from Taipei to host special meals at Snappers, Ritz Carlton for 3 days between 11 - 13 October 2006.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">For those of you who are curious about all the fan-fare and hype, you will be glad that you did not spend $55+++ on the lunch. While the menu was interesting as it showcased Taiwanese produce, the meal failed to offer anything out of the ordinary. In fact, the taste and quality of the food were unremarkable, and not consistent. The combination of ingredients and sauces seemed to be at odds with each other as well for some of the dishes.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/a11.jpg" border="0" /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><span style="font-size:100%;">[<strong>L-R:</strong> Olive Loaf; Romaine Lettuce with King Oyster Mushroom in Autumn Dressing; Grilled Smoked Sirloin with Autumn Vegetables; Poached Ocean Fish in Ginger Nage and Fresh Herbs]<br /></span><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"><strong>Does Justin Quek have a very distinctive style?</strong> None of the folks at our table had tried his food before. We'd read about his flair for that added Asian twist to traditional French food, yet the meal turned out to be rather pedestrian.<br /><br /></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;">The only items that merit special mention were the Chefs' desserts. The Egg Surprise for being exceptional, and the Jasmine Jelly for having the potential to be exceptional. Both are imaginative concoctions, but the Jasmine Jelly had a weak flavour that did not go well with the pomelo and yoghurt sorbet. It is however, very pretty to look at, and can be a winner once the taste has been refined.</span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><div align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></div><p align="center"><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/j11.jpg" border="0" /> <strong>Egg Surprise -</strong> light milky almond foam on top, smooth hazelnut chocolate in the middle, and crunchy hazelnut bits at the bottom. A delightful play on form, function, taste and texture, served on a bed of sesame seeds. </span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"><br />Read a more detailed account of our lunch experience at </span><a href="http://cinheartlife.blogspot.com/2006/10/justin-crap-lunch-at-snappers.html"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">CindyHeartLife</span></a><span style="font-family:trebuchet ms;font-size:130%;">.<br />For an indepth review of the gourmet dinner, check out </span><a href="http://joonelovesfood.blogspot.com/2006/10/justin-quek-inspired-tastes-culinary.html"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Nibble & Scribble</span></a><span style="font-family:trebuchet ms;font-size:130%;">.</span></p><p align="left"><span style="font-family:Trebuchet MS;font-size:130%;">Details of the lunch and dinner menus can be found at Chubby Hubby's <a href="http://www.chubbyhubby.net/2006_09_01_hungryhungryhungry_archive.html"><span style="color:#3366ff;">post</span></a> on the event. </span></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1160480545584925592006-10-10T18:39:00.000+08:002006-10-11T20:15:04.133+08:00Summer Pavilion: Applause or Avoid?<a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer3.2.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/summer3.0.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><br /><br />Zucchini with stuffed prawns & mushrooms<br /></strong><br /><br /><br /></span></span><a href="http://www.ritzcarlton.com/hotels/singapore/dining/venues/summer_pavilion/default.asp"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Summer Pavilion</span></a><span style="font-family:trebuchet ms;font-size:130%;">, which serves modern Cantonese cuisine, is everything you'll expect of a Ritz Carlton signature restaurant - exemplary service, classy ambience, and quality fare executed with meticulous pride.<br /><br />But with a dearth of independent reviews on this restaurant, you may have some reservations about "risking" a meal there. Afterall, you'll be expecting to pay ritzy Ritz Carlton prices. (If you've been a victim of over-rated, over-priced hotel restaurants, you'll understand this emotion apprehension... or what I refer to as "hotel food" baggage.)<br /><br /><strong>Here's the verdict:</strong> </span><br /><span style="font-family:trebuchet ms;font-size:130%;">Summer Pavilion may not have the "so-hip-it-hurts" factor of the </span><a href="http://www.newmajestichotel.com"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Majestic</span></a><span style="font-family:trebuchet ms;font-size:130%;">, but the fare here is not what you'd call "safe and boring" either. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">In fact, there are some innovative dishes worth trying, such as the <strong>Zucchini with stuffed prawns and mushrooms</strong> and the <strong>Chili Softshell Crab</strong>. Both are successful fusions:</span><br /><ul><li><span style="font-family:trebuchet ms;font-size:130%;">the Italian zucchini with Chinese-style prawn stuffing, garnished with fried wonton skin and Japanese seaweed;</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">and the crispy Japanese softshell crab with Singapore-style chili crab sauce and bun. </span></li></ul><p><span style="font-family:trebuchet ms;font-size:130%;">Besides being creative and scrumptious, they are also fun to eat!<br /><br /><a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer3.1.5.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/summer3.1.5.jpg" border="0" /></a></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer4.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/summer4.1.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;font-size:130%;">[<strong>L-R:</strong> Zucchini sliced-up to reveal fresh prawns and mushrooms; Softshell Crab soaks up the tasty goodness of the chili sauce]<br /></p></span><p><strong><span style="font-family:trebuchet ms;font-size:130%;"><br />Other recommendations - Superb Standard Fare: </span></strong></p><ul><li><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Fried Rice<br /></strong>There is a variety here to choose from. Go for the one with the minced duck. Both taste and execution are excellent.<br /></span></span></li><li><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Roasted Meat Platter<br /></strong>It's just duck, chicken and char-siew, but what a difference quality preparation and marinate makes!</span></span></li></ul><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer1.0.jpg"><span style="font-family:trebuchet ms;font-size:130%;"></span></a></p><p><a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer2.1.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/summer2.1.jpg" border="0" /></span></a> <a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer1.2.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/summer1.2.jpg" border="0" /></a></p><p><span style="font-family:trebuchet ms;font-size:130%;">[<strong>L-R:</strong> Roasted Meat Platter; Clear Lobster Broth]</span> </p><p><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Recommended for:</strong><br />People who enjoy quality food and service in peaceful environments.</span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Price:</strong><br />$110 nett. for 2 people.<br />Based on a sample menu of the stuffed zucchini, chili softshall crab, fried rice, roasted meat platter, and clear lobster broth. </span></span></p><p><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Summer Pavilion</strong><br />The Ritz-Carlton, Singapore<br />Tel: 6434 5286</span></span></p><p></p><a href="http://photos1.blogger.com/blogger/6039/3188/1600/summer2.0.jpg"></a>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1160049771796585342006-10-05T18:49:00.000+08:002006-10-07T17:39:58.856+08:00Wine Garage: delicious dessert discovery<span style="font-family:trebuchet ms;font-size:130%;">Here's the best kept secret about <a href="http://www.winegarage.com.sg/"><span style="color:#3366ff;">Wine Garage</span></a>...</span><br /><span style="font-family:trebuchet ms;font-size:130%;"><br />There is a dessert on its menu that is absolutely heavenly, and deserving of a pilgrimage to seek palate-enlightenment. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">In fact, this dessert - called <span style="color:#333333;"><strong>Date and Brown Butter Crostata with Fennel Gelato</strong></span> - </span><span style="font-family:trebuchet ms;font-size:130%;">is too delicious and exceptional to be saddled with such a boring, unimaginative name. </span><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/wineg2.0.jpg" border="0" /></p><p><span style="font-family:trebuchet ms;font-size:130%;">As with many things in life, the secret of success lies in achieving "balance". Wine Garage's interpretation of this italian tart is exemplary of the perfect balance between the "dough" and "date" - the taste of each is distinct, yet without one overpowering the other.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;">To best enjoy this rich-tasting Crosata, there should be a little coconut cream and a little fennel ice-cream with each bite. Just the perfect combination of complimentary tastes and textures. </span><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><span style="font-family:trebuchet ms;font-size:130%;"><br /><a href="http://photos1.blogger.com/blogger/6039/3188/1600/wineg0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/wineg0.jpg" border="0" /></a><strong>Ambience</strong><br />This 125 seater restaurant bar and wine retail shop has a posh, cozy interior and open-air mini bar. The alfresco seating area has a friendly and casual vibe, with a decent view of the Singapore River.<br /></span><br /><span style="font-family:trebuchet ms;font-size:130%;"><strong>Other information</strong><br />A wide variety of reasonably priced wines is available. 75% of the 300 labels here are priced under $50 a bottle. </span></p><p><span style="font-family:trebuchet ms;font-size:130%;"><strong>Hours</strong><br />Mon - Thur, Sun: 4 pm - 12am<br />Fri - Sat: 4 pm - 1am</span></p><p><span style="font-family:Trebuchet MS;font-size:130%;"><strong>Wine Garage</strong><br />30 Merchant Road<br />#01-02 Riverside Point<br />Tel: 6522 2188</span></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1159524624911930832006-09-16T17:41:00.000+08:002006-10-07T17:40:54.413+08:00Izakaya Nijumaru: Tofu Steak<a href="http://photos1.blogger.com/blogger/6039/3188/1600/buttertofu.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/buttertofu.jpg" border="0" /></a><br /><span style="font-family:trebuchet ms;font-size:130%;">Nijumaru is an unpretentious, laid back Izakaya that serves a wide variety of typical Japanese fare.</span><span style="font-family:trebuchet ms;font-size:130%;"> The food here is not outstanding, but reasonably good for its price. </span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">One of the more unique, "must-try" dishes is the savoury <strong>Tofu Steak</strong>. This is a variation of the Agedashi Tofu, where a tasty butter sauce is used instead of the standard <em>tentsuyu</em> broth. </span><span style="font-family:trebuchet ms;font-size:130%;">The deep fried tofu is excellent, with a thin crispy exterior topped with finely chopped <em>negi</em> (Welsh onions). Overall, this side dish is unforgettable at first bite.<br /></span><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>Izakaya Nijumaru Restaurant</strong> </span><br /><span style="font-family:trebuchet ms;font-size:130%;">Cuppage Plaza #02-10/12</span><br /><span style="font-family:trebuchet ms;font-size:130%;">Tel: 6235 6693</span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1159521777384589062006-09-03T17:18:00.000+08:002007-03-10T00:19:39.983+08:00The Chocolate Factory<a href="http://photos1.blogger.com/blogger/6039/3188/1600/chocfac.2.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/chocfac.2.jpg" border="0" /></a><span style="font-family:trebuchet ms;font-size:130%;">You may have heard or read alot of good things about <a href="http://www.thechocolatefactoryonline.com/"><span style="color:#3366ff;">The Chocolate Factory</span></a>. Notably, it is helmed by Frenchman, Laurent Bernard, who has been a pastry chef and chocolatier in some of the world's most prestigious hotels for the past 18 years. </span><br /><span style="font-family:Trebuchet MS;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"><br />Does this trendy chocolate cafe live up to its hype? We went on a Sunday evening to try out the desserts...<br /></span><span style="font-family:trebuchet ms;font-size:130%;"></span><span style="font-family:trebuchet ms;font-size:130%;"><blockquote><p><strong>Ambience:</strong> Laid back, minimalist. The cafe has an open concept kitchen, so you can see Laurent Bernard and his staff at work mixing and melting the aromatic chocolate. Patrons dining alresco are welcome to bring their dogs along.<br /><br /><strong>Flourless Chocolate Cake:</strong> Served with fresh cream, this cake is soft, light-weight and ... bland! The most subtle use of chocolate ever in a chocolate cake.</p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/chocfac2.2.jpg" border="0" /><br /><strong>Chocolate Tart: </strong>While there were 3 different layers of chocolate, it was impossible to taste the distinct flavour of each because of the overwhelming, diabetes-inducing sweetness. Did they steal the recipe from Delifrance?<br /><br /><strong>Handmade Dark Chocolates: </strong>Supposedly, Bernard uses chocolate made from top quality criollo beans - which accounts for only 1% of the cocoa beans in the world. The chocolates were much better than the cakes/pastry, but unexceptional for their "pedigree". They get a "W" rating, for "waste of scarce resources"... the cocoa beans died in vain.<br /><br /><strong>Bottomline:</strong><br />If you like your chocolate desserts to be full of flavour, rich and intense, then walk straight past The Chocolate Factory and head to the nearby <a href="http://www.lesamis.com.sg/webtop/canele/"><span style="color:#3366ff;">Canele</span></a> instead.</span></p></blockquote><br /><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>Note to Bloggers:</strong><br />The cafe has a "no photos" policy, though this is not communicated upfront. Just take note of this, unless you want to be told (rather rudely) by the chef and his wife that they "do not like people to take photos of the food".<br /></span><p><span style="font-family:trebuchet ms;font-size:130%;">An update to this review, with Laurent Bernard's comments, can be found <a href="http://fine-fare.blogspot.com/2007/03/update-on-chocolate-factory-service.html"><span style="color:#3333ff;">here</span></a>.<br /><br /><strong>The Chocolate Factory</strong><br />80 Mohamed Sultan Road<br />#01-11, The Pier on Robertson Quay<br />Tel: 6235-9007 </span><br /></p></span></span></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com2tag:blogger.com,1999:blog-29836794.post-1157454461404747462006-08-31T19:01:00.000+08:002006-10-07T17:41:17.750+08:00Ristorante Bologna: the perfect Tortelloni for butter lovers<span style="font-family:trebuchet ms;font-size:130%;">The Tortelloni with Porcini Mushroom at the <strong><a href="http://www.marina-mandarin.com.sg/dining/ristorante_bologna.htm"><span style="color:#3366ff;">Ristorante Bologna</span></a></strong> is so exquisite that it merits a poetic tribute...</span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">ODE TO THE TORTELLONI</span></strong><br /><span style="font-family:trebuchet ms;font-size:130%;">With porcini rich and earthy<br />Enveloped in a delicate fold... </span><br /><span style="font-family:trebuchet ms;font-size:130%;">Of perfection, b</span><span style="font-family:trebuchet ms;font-size:130%;">uttery and light</span><br /><span style="font-family:trebuchet ms;font-size:130%;">The lingering aftertaste of sweetness...</span><br /><span style="font-family:trebuchet ms;font-size:130%;">Found in a bite</span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">The tortelloni is larger version of the stuffed, ring shaped Tortellini pasta. This means you get to enjoy more delicious filling in every bite. </span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;">Ristorante Bologna's version of Tortelloni with Porcini Mushroom is a delicate, fresh pasta that hits all the right notes in taste and texture. Glazed with a coat of light butter sauce, this dish is delicious, yet surprisingly light on the stomach.</span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;">The refined mushroom, which has a distinctive earthy flavour, blends perfectly with the parmesan cheese and sage fondue. Neither the taste of the mushroom nor the parmesan overwhelms, but is instead enhanced by the light buttery flavour permeating each mouth-watering morsel. Butter lovers will find the lingering buttery aftertaste simply delightful.<br /></span><br /><br /><p><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/B3.jpg" border="0" /></span></p><p><strong></strong><br /><span style="font-family:trebuchet ms;font-size:130%;">Now, if you're not a big fan of butter, you might be wondering what else deserves a try at this 18-year-old establishment. Well, it's certainly not the<strong> tagliolini with traditional bolognese</strong> <strong>sauce</strong>. This standard dish was too salty, with hardly any trace of red wine (allegedly a key ingredient in the sauce). The <strong>fresh pappardelle with prawns, onion, oregano and saffron sauce</strong> was equally unappetizing, being rather tasteless despite the substantial ingredients.</span></p><p><span style="font-family:trebuchet ms;font-size:130%;">To avoid disappointment, try the <strong>fresh tagliolini with bacon, eggplant and salted ricotta cheese</strong> or the <strong>black tagliolini with crabmeat, lemon skin, and light tomota sauce</strong>. Although, if you must decided between these two, go with the former. </span></p><p><span style="font-family:trebuchet ms;font-size:130%;">[For optimum enjoyment, pasta should be eaten with a smile. My ever-chirpy friend, <a href="http://cinheartlife.blogspot.com/2006/08/quickie-lunch-at-ristorante-bologna.html"><span style="color:#cc0000;">Cindy</span></a> demonstrates in the photo below.]</span></p><p><span style="font-family:trebuchet ms;font-size:130%;"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/B1.jpg" border="0" /></span></p><p><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Recommended for:</strong><br />Diners craving for authentic Italian home-style cooking. Ristorante Bologna serves only its own homemade pastas, and the ingredients are flown in directly from Italy to ensure authenticity.<br /><br /></span></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Ambience:<br /></strong>The restaurant is spacious and has a sophisticated, light and airy ambience. Overall, the decor is modern with Renaissance-inspired murals on the walls and carrara marble tiles. If you sit by the glass panelling towards the back of the resturant, you can enjoy the view of a cascading man-made waterfall.<br /><br />[Note: This place is popular with the business crowd. Not recommended if you're looking for a cozy and romantic setting.]</span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Service:<br /></strong>Friendly and attentive. Superb.</span></span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Price:<br /></strong>Approximately $20 - 28 for pasta dishes. More for meat/seafood courses.<br />[There is currently a 1-for-1 pasta promotion with the ABN-AMRO credit card]</span></span></p><p><br /><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>Ristorante Bologna</strong><br />Marina Mandarin Singapore<br />6 Raffles Boulevard<br />Tel: 6845 1000</span></span></p><p></p><p></p><p></p><p></p><p><a href="http://photos1.blogger.com/blogger/6039/3188/1600/B1.jpg"></a></p>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-1156524487094725472006-08-26T00:44:00.000+08:002006-10-12T10:21:11.773+08:00Floggers’ Dinner 2006: Sage the Restaurant, 26th Aug 2006<div align="left"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/sage.1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/320/sage.0.jpg" border="0" /></a><span style="color:#000000;"> <span style="font-family:trebuchet ms;">[above: <a href="http://www.flickr.com/photos/ninjahellokitty/224566440/">photo mosaic</a> courtesy of Ivan from <a href="http://www.food.recentrunes.com/">Recent Runes</a>]</span><br /></span><br /><span style="font-family:trebuchet ms;font-size:130%;">With guests known by chic, mysterious names <span style="color:#000000;">like </span></span><a href="http://www.umami.typepad.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Umami</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">,<span style="color:#cc0000;"> </span></span><a href="http://www.ilovemypaddington.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Ice Blue Orb</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">, and </span><a href="http://www.cocotterouge.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Cocotte Rouge</span></a><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><span style="color:#000000;">, and a long table lined with boxes of Kasumi</span> knives (a sponsored gift), the Floggers’ Dinner at <span style="color:#3366ff;"><a href="http://www.sagerestaurants.com.sg"><span style="color:#3366ff;">Sage</span></a> </span>could have been mistaken for a gathering of not-so-discreet assassins. But the only thing that was “killer” at the restaurant that evening was the food. In particular, the starter courses were what I would classify as “I’ve died and gone to heaven” good.<br /></span><br /></span><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong>A Brilliant Start and Brilliant Starters</strong><br />- Escargot, Chestnut & Oxtail Consomme<br /><br />After initial introductions, the natural camaraderie and easy chatter that emerged amongst the guests were not surprising, given our common passion for food. Even though some of us were new to the group, there was a general sense of togetherness, like an urban tribe with shared points of reference, lingo and rituals centered on food and food blogging. Where else would you find people equally eager to talk about food at other places while dining at one place? Where else would everyone be following the “take photo before consumption” rule?<br /><br /></span></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/oxtailsoup.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/oxtailsoup.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">[</span><a href="http://www.flickr.com/photos/20077274@N00/225741707/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Photo</span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;color:#000000;"> courtesy of Colin from </span></span><a href="http://www.epicurative.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Only Slightly Pretentious Food</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">.]</span><span style="font-family:trebuchet ms;font-size:130%;"> </span><div align="left"><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="color:#009900;"><br /><strong><br /><span style="font-family:trebuchet ms;font-size:130%;"><br /><span style="color:#666666;">Art in a Cup:</span></span></strong></span><span style="font-family:trebuchet ms;font-size:130%;color:#666666;"> Chestnut mousseline with oxtail consumme and truffle oil</span><span style="font-family:trebuchet ms;font-size:130%;"><br /><br />The highlight of the 5-course meal was definitely the two starter dishes of <strong>Chestnut Oxtail Consomme </strong>and <strong>Escargot</strong>. Each a juxtaposition of complimentary taste and texture, these were perfect examples of top-notch creative cooking, from inventive choice of ingredients to preparation method to presentation style.<br /><br /></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/escargot12.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/escargot12.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;">[</span><a href="http://www.flickr.com/photos/ninjahellokitty/224556985/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Photos</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"> - bottom left and right - courtesy of Ivan from </span><a href="http://www.food.recentrunes.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Recent Runes</span></a><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#000000;"> who takes great macro shots.] </span><br /><br /></span><span style="color:#009900;"><strong><br /><br /><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#666666;">Gastronomic Masterpiece:</span></strong></span><span style="font-family:trebuchet ms;font-size:130%;color:#666666;"> Fricassee of Burgundy escargot with lentil du puy and field mushrooms, poached egg and Italian parsely foam</span><span style="font-family:trebuchet ms;font-size:130%;"> </span></p><p><strong><br /><span style="font-family:trebuchet ms;font-size:130%;">The Main Experience</span></strong><span style="font-family:trebuchet ms;font-size:130%;"><br />- Sea Bass, Beef Short Ribs<br /><br />Being highly dependent on </span><a href="http://www.google.com"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Google</span></a><span style="font-family:trebuchet ms;font-size:130%;"> when it comes to researching new dining venues, I’d come across the blogs of most of the floggers present. The best part about dinner was being able to meet these like-minded folks in person, and finding out that they are as warm, friendly and sincere as they come across in their blogs.<br /><br />Regrettably, some of the guests were seated too far away from me, and I didn’t have the chance to get to know them better during the sit-down dinner. I would have liked to...</span></p><p><span style="font-size:130%;"><span style="font-family:trebuchet ms;"></p></span></span><ul><li><span style="font-family:trebuchet ms;font-size:130%;">Ask </span><a href="http://www.umami.typepad.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Umami</span></a><span style="font-family:trebuchet ms;font-size:130%;"> how her blog name came about. [Before the dinner, I thought she was Japanese!]</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">Confess to </span><a href="http://www.chubbyhubby.net/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Chubby Hubby</span></a><span style="font-family:trebuchet ms;font-size:130%;"> that I'd always wondered if he was actually chubby. [Turns out he's a standard-issue, regular-sized hubby]</span></li><li><span style="font-family:trebuchet ms;font-size:130%;">Find out if Joone of <a href="http://www.joonelovesfood.blogspot.com/"><span style="color:#3366ff;">Nibble & Scribble</span></a></span><span style="font-family:trebuchet ms;font-size:130%;"> is a food writer in real life. [She writes really well on the "technical" aspects of food tasting.]</span></li></ul></div><div align="left"><br /></div><p align="left"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/maincourse.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/maincourse.jpg" border="0" /></span></a></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">[</span><a href="http://www.flickr.com/photos/24689379@N00/224850698/in/photostream/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Photo</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"> courtesy of </span><a href="http://www.skinny-epicurean.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">The Skinny Epicurean</span></a><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#000000;">.]</span> </span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;font-size:130%;"><br /><br />The main courses were<strong> baked fillet of sea bass</strong> topped with tiger prawn mousse, braised fennel and lemon-basil emulsion and <strong>beef short-ribs</strong> braised in red wine topped with slices of foie gras and glazed root vegetables and a mousseline of butternut pumpkin.</span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;">The beef was succulent and tender, with the sweet butternut pumpkin mousseline nicely balancing the savoriness of beef. The only let-down of the night was the fillet, which suffered from all the symptoms of having been overcooked. [Let's just say that McDonalds' fillet-o-fish tastes far superior to this.] </span></p><p align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><br />A Sweet Ending</strong><br />- Panna Cotta<br /></span></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/panacotta.0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/panacotta.jpg" border="0" /></a></span></p><p align="left"><span style="font-family:trebuchet ms;font-size:130%;">[</span><a href="http://kitchencrazydaffy.blogspot.com/2006/08/floggers-meet.html#comments"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;">Photo</span></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;color:#000000;"> courtesy of </span><a href="http://kitchencrazydaffy.blogspot.com/2006/08/floggers-meet.html#comments"><span style="font-size:130%;color:#000000;">Kitchen Crazy Daffy</span></a><span style="font-size:130%;color:#000000;">.] </span></span></p><div align="left"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><span style="color:#009900;"><span style="color:#666666;"><strong>Fromage Blanc Panna Cotta</strong> <strong>topped with candied strawberries, champagne jelly and strawberry sorbet:</strong> Everything about this pretty dessert is delightful. The refreshing strawberry sorbet is especially noteworthy as it had the perfect sweet-sour balance.</span> </span><br /><br />At the end of the day, </span><a href="http://www.epicurative.blogspot.com/"><span style="font-size:130%;color:#3366ff;">Colin</span></a><span style="font-size:130%;">, the event's organiser did a fantastic job. Everyone really had a good time, and thoroughly enjoyed the meal.<br /><br /><br />Read about how the other dinner guests experienced the event, and find out more about the fabulous sponsored gifts at their blogs:<br /><br /></span></span><a href="http://www.cheateat.typepad.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Cheateat</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.chubbyhubby.net/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Chubby Hubby</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://cinheartlife.blogspot.com/2006/08/floggers-din-din-where-blog-becomes.html"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">CindyHeartLife</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.cocotterouge.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Cocotte Rouge</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.dimsumdolly.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Dim Sum Dolly</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.food.recentrunes.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Food Recent Runes</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.hautestuff.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Haute Stuff</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.ilovemypaddington.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Ice Blue Orb</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"></span><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><a href="http://www.joonelovesfood.blogspot.com/"><span style="color:#3366ff;">Nibble & Scribble</span></a><br /></span><a href="http://kitchencrazydaffy.blogspot.com/2006/08/floggers-meet.html"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Kitchen Crazy Daffy</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.lavendercupcaker.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Lavender Cupcaker</span></a><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#3366ff;"><br /></span><a href="http://epicurative.blogspot.com/2006/08/food-bloggers-dinner-2006-ive-been.html"><span style="color:#3366ff;">Only Slightly Pretentious Food</span></a><span style="color:#3366ff;"><br /></span></span><a href="http://www.skinny-epicurean.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Skinny Epicurean</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"><br /></span><a href="http://www.sooksfoodnotes.blogspot.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">SooksFoodNotes</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;"> </span><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><a href="http://www.umami.typepad.com/"><span style="font-family:trebuchet ms;font-size:130%;color:#3366ff;">Umami</span></a><span style="font-family:trebuchet ms;font-size:130%;color:#3333ff;"><span style="color:#3366ff;"><br /></span></div></span><span style="font-family:Trebuchet MS;"></span></div>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com1tag:blogger.com,1999:blog-29836794.post-1156503135595395022006-08-25T17:56:00.000+08:002006-08-29T14:55:50.866+08:00Private Party Location: In-City Lofts<a href="http://photos1.blogger.com/blogger/6039/3188/1600/les6.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/blogger/6039/3188/400/les6.jpg" border="0" /></a> <span style="font-family:trebuchet ms;font-size:130%;">My friend Leslie celebrated his 30th birthday in-style (or rather, out-of-style) with a "Cheena-Cina" themed birthday party at the In-City Lofts last Saturday. </span><br /><span style="font-family:Trebuchet MS;font-size:130%;"><br />The Penthouse Loft with 3 bedrooms, a huge living room, kitchen and dining area was perfect for the occasion. We reckoned that the place can comfortably fit 100 - 120 guests, if not more.<br /><br />The catch? The cost of rental is $800 for 24 hours. But definitely money worth spending for that BIG "3-O" Birthday Bash.<br /><br /><a href="http://photos1.blogger.com/blogger/6039/3188/1600/les2.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/les2.1.jpg" border="0" /></a> <a href="http://photos1.blogger.com/blogger/6039/3188/1600/86452744510_0_ALB.1.jpg"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/86452744510_0_ALB.1.jpg" border="0" /></a><br />Party folks hamming it up...<br /><br /><strong>In-City Lofts</strong><br />700 Beach Road<br />(next to the Golden Mile Shopping Centre)</span><br /></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0tag:blogger.com,1999:blog-29836794.post-1156415581737604542006-08-24T17:34:00.000+08:002006-08-26T01:18:26.623+08:00The Dim Sum Trail: Royal China @ Raffles Hotel<span style="font-family:trebuchet ms;font-size:130%;"><strong><span style="color:#ff6600;">Royal China at Raffles Hotel</span></strong> is an off-shoot of the popular London-based Cantonese restaurant chain famous for long-queues and excellent dim sum. </span><span style="font-family:trebuchet ms;font-size:130%;">For Singaporean dim sum fans, it is a “must-try”, but you must know “what to try”, as the dishes can range from delightful to disappointing. </span><br /><span style="font-family:trebuchet ms;font-size:130%;"></span><br /><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><strong>The Good...</strong></span> </span><br /><span style="font-family:trebuchet ms;font-size:130%;">Steamed-dishes such as prawn and scallop dumplings are a safe bet. These tasty morsels are refined, exquisitely made, and pleasing to the palate. Similarly, the Cheung-Fun is a marriage of fresh ingredients and blanket rolls with the lightest, almost "melt-in-your-mouth" texture. Its standard is comparable to the Cheung-Fun at the fantastic <a href="http://www.timeout.com/london/restaurants/reviews/7802.html"><span style="color:#3366ff;">Hakassan</span></a>.<br /><br />There are several non-steamed dishes that are outstanding as well. Notably, the char-siew puff pastry, filled with rich-tasting and tender char-siew pieces, has a superb light texture and crumbles at a bite. [This must be the best I've eaten in Singapore.]<br /><br />Another must-try (if it happens to be on the specials menu during your lunch), is the baked fried rice with cheese. A refreshing re-interpretation of the traditional "he ye fan", the rice is first fried with the usual ingredients, then baked with a light cheese sauce. Served on a fragrant lotus leaf, the rice is surprisingly non-oily, and the cheese sauce is light, creamy, and mixes easily into the rice to coat each grain. The result? A mouth-watering, fragrant masterpiece.<br /><br /></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1AA.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1AA.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1A.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1A.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>L-R:</strong> Appetiser dish of pickles is light, tangy, and addictive; Honey-roasted pork is lean and tender<br /><br /></span></span><span style="font-family:trebuchet ms;font-size:130%;"></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1B.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1B.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1C.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1C.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>L-R:</strong> Char-siew puff-pastry is heavenly, perhaps the best in Singapore; The Royal China Cheung-Fun is equally divine. You get 3 thin blanket rolls of fresh prawns, char-siew, and fresh scallops, all drenched in light soy sauce and sesame oil.<br /><br /></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1D.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1D.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/1e.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/1e.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"><br /><strong>L-R:</strong> Soft and tasty s</span><span style="font-family:trebuchet ms;font-size:130%;">teamed spare ribs; Innovative coconut ice-cream in pumpkin puree with pulau hitam bits<br /><br /><span style="color:#ff6600;"><strong><br />The Bad...<br /></strong><span style="color:#000000;">At the other end of the spectrum, there are some "must-not try" dishes. These aren't really hard to swallow, but they are just uninspiring, and inferior to the same dishes you can get for less at East Ocean and Lei Garden.<br /></span></span></span><br /><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><span style="color:#000000;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/2BB.7.jpg" border="0" />In particular, Royal China's signature lobster noodles is memorable for all the wrong reasons. While the lobster was sweet and firm, the noodles are no better than what you'll get at your neighbourhood wanton mee stall. In fact, the slight alkaline taste of the noodles distracts your tastebuds from the natural flavour of the lobster. If you're ever curious what "cheap" tastes like, just try a mouthful of this stringy starch. </span></span></span><br /><br /><p><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">Other d<span style="color:#ff6600;"><span style="color:#000000;">ishes that deserve mention in this category include:</span></span></span></span> </p><ul><li><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><span style="color:#000000;">sharks fin dumpling soup</span></span></span></li><li><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><span style="color:#000000;">silver fish</span></span></span></li><li><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><span style="color:#000000;">mango puree with pomelo </span></span></span></li><li><span style="font-family:trebuchet ms;font-size:130%;"><span style="color:#ff6600;"><span style="color:#000000;">mango pudding</span></span></span><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/2BB.jpg"></a></li></ul><p><br /><span style="font-family:trebuchet ms;font-size:130%;"><a href="http://photos1.blogger.com/blogger/6039/3188/1600/2A.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/2A.jpg" border="0" /></span></a> <a href="http://photos1.blogger.com/blogger/6039/3188/1600/2C.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/2C.jpg" border="0" /></span></a><br /><strong>L-R:</strong> Silver Fish is too oily and the batter is so thick that it's all you taste; The mango pudding comes without taste - literally... it's </span><span style="font-family:trebuchet ms;font-size:130%;">bland bland bland!</span></p><span style="font-family:trebuchet ms;font-size:130%;"><p><br /><strong><span style="color:#ff6600;">And the Ugly...Duckling</span></strong><br />There are mixed reviews on the Crispy Aromatic Duck, a favourite crowd-pleaser at Royal China's London branches. [I find it too dry and ordinary.] But whether you love or hate it, you'll have to agree that it's a $24 plate of "Ugly".<br /></span></p><br /><a href="http://photos1.blogger.com/blogger/6039/3188/1600/3A.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/3A.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span><a href="http://photos1.blogger.com/blogger/6039/3188/1600/3B.jpg"><span style="font-family:trebuchet ms;font-size:130%;"><img style="CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/6039/3188/200/3B.jpg" border="0" /></span></a><br /><span style="font-family:trebuchet ms;font-size:130%;"><strong>L-R:</strong> To keep its ugliness under wraps, the Crispy Aromatic Duck is served with Chinese pancakes, shredded spring onions and cucumber. </span><span style="font-family:trebuchet ms;font-size:130%;"><br /></span><br /><span style="font-family:trebuchet ms;font-size:130%;color:#ff6600;"><strong><br />Verdict<br /></strong><span style="color:#000000;">The dim sum at Royal China appears to be more subtle and refined than the usual East Ocean, Lei Garden, Crystal Jade Palace fare. However, this doesn't mean that it tastes better. Overall, a pleasant place for high-quality dim sum if you order selectively. The steamed dishes and char-siew puff pastry here are definitely in a class of their own. </span></span><br /><br /><span style="font-family:trebuchet ms;font-size:130%;"><strong>Recommended for:<br /></strong>Familes and dim-sum lovers </span><p><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Ambience:</strong><br />Much quieter than the typical chinese restaurant. You don't have to raise your voice to be heard, so it's a good place to enjoy dim sum and good conversation.</span></span></p><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Cost:</span></strong><br /><span style="font-family:trebuchet ms;font-size:130%;">With 15% discount for Citibank card holders, the bill comes up to less than $30 per person for a table of 5, based on the dishes pictured above. </span></p><p><span style="font-size:130%;"><span style="font-family:trebuchet ms;"><strong>Additional Info:</strong><br />Pineapple buns (bo-luo pao) are served on alternate Sundays.<br />Egg tarts are available but not on the menu. Order them early as they sell-out fast.<br /><br /><strong>Royal China at Raffles Hotel</strong><br />1 Beach Road<br />Singapore 189673<br />Tel: 6338 3363<br /></span></span><a href="http://www.royalchinagroup.co.uk/"><span style="font-family:trebuchet ms;font-size:130%;">http://www.royalchinagroup.co.uk/</span></a><span style="font-family:trebuchet ms;font-size:130%;"> </span></p><span style="font-family:trebuchet ms;"></span>andreahttp://www.blogger.com/profile/01987300379638648461noreply@blogger.com0