Christmas came and went, then New Year’s arrived with a bang. Before we realize it, Chinese New Year is just on the horizon. To all my readers and friends celebrating the festivities, here’s wishing all of us a bountiful new year ahead!

I was invited to the press luncheon of the launch of the Lunar New Year Luncheon Menu at Sky on 57 last Monday however as I was in Hong Kong over the weekend, I was not able to attend. From what I see on the blog posts of some of the bloggers who attended the luncheon, it was quite the event with Kagoshima Governor Yuichiro Ito gracing the luncheon. Chef Justin Quek and his restaurant, Sky on 57, was accorded a Certification of Recommendation from the governor himself. The Certificate of Recommendation is an affirmation that the dining establishment is serving up worthy ingredients from Kagoshima.

However, all was not lost, for I tried the Lunar New Year Luncheon menu last Friday. Of course, it was good that work ended early and that Marina Bay Sands was a mere 5 minute taxi ride away.

Here’s a brief introduction to Sky on 57 – It essentially serves up modern French-Asian Cuisine in what has one-of-the-best views of Singapore. Unfortunately, when we were there on Monday – there was a storm looming and visibility was basically limited to perhaps 2-3kms.

Helmed by Singaporean Chef Justin Quek, he trained at some of France’s top kitchens, including Roland Mazere’s Le Centenaire in Perigord. He was the first Singaporean to be appointed personal chef of the French Embassy, and inaugural recipient of the Chef Of The Year award from World Gourmet Summit Awards Of Excellence. He gained quite a bit of reputation when he was helming the kitchens of Les Amis too.

Complimentary Bread that was served cold and unfortunately weren’t nothing of a shout-about. I forgot to ask if they were baked in the central kitchens of Marina Bay Sands or at Sky on 57.

财源滚进
Prosperity Salad
Tossed sliced Kagoshima buri fillet & jellyfish
with vegetable salad in Mandarin orange dressing

The first course in the menu was the Prosperity Salad. To be honest, I enjoyed the appetizer. It was light in flavour and there was a subtle sweetness from the Kagoshima buri fillet & Jelly fish. There was the addition of the fried bits that gave the salad, texture.

金银满屋

Organic Japanese Pumpkin
Organic pumpkin veloute with crabmeat custard

The pumpkin soup was easily the Pièce de résistance of the meal. You know it is the star dish of a meal when your dining partner compares every other dish that came after the soup with this soup. (In case you were thinking…… dessert was not spared the comparison however weird that might sound.)

Personally, I loved the soup too! Texture wise, both the soup and the crab meat custard were velvety-smooth and were such a joy to have together. Taste wise, the natural sweetness of the Japanese pumpkin shone through and really needed very little seasoning to bring it a notch higher.

The addition of the crab meat on top was perfect too!

I could have easily gone for a second serving of the soup.

珠壁玉映

Green Pea Risotto
Sautéed Kurobuta confit,
green pea and bacon, natural meat jus

The green pea risotto took a while to arrive – thus the complimentary Xiao Long Bao (reviewed towards the end of the post).

But when it finally did, the pea risotto was less mind blowing than the pumpkin soup but still very much enjoyable.

The Kagoshima region exports one of the best Kurobuta pork from Japan and clearly that shone through. If I am to be frank, the pairing of the pea risotto did not quite augur well with both my partner and myself and the dish did come across as being somewhat heavier on the savoury end of the flavour scale.

The sweetness and slight acidity of the tomato did help to cut through the saltiness.

牛气冲天

Kagoshima Wagyu
Wok fried beef cubes with fava beans and leeks in Asian pepper sauce

I liked the Wagyu. The beef was sooooooo….tender and was really cooked to perfection in terms of the doneness.

Perhaps, catering to the crowd in the restaurant, the “heat” of the Asian pepper sauce was kept to a minimal (as compared to your usual zi-char stall. Personally, I would have preferred it to have to be a little spicier to kick it up a notch.

 甜甜蜜蜜

‘Deko-pon’ Mandarin Orange
Marinated with Navan, orange and saffron ice cream

Dessert came in the form of Marinated-Mandarin oranges. I liked the Saffron ice cream much more than the the oranges per se. Together, they paired quite well.

My dining partner commented that the Saffron ice cream tasted similar to the pumpkin soup. Well, I didn’t ask the wait staff but Saffron pairs well butternut squash and pumpkins, so there could be saffron in the soup!

By the way, Navan “is the association of natural vanilla from Madagascar with fine French cognacs. - http://www.grand-marnier.com/grand-marnier-products/fine-cognacs/navan#_

The Luncheon menu comes with complimentary Coffee or Tea. Served alongside them are some petit fours.

This menu is available from now till the 7th of February 2012.

Do note: These items are not part of the Lunar New Year luncheon

JQ’s signature foie gras xiao long bao

鹅肝小笼包

As mentioned earlier, there was a rather long pause after the pumpkin soup and pea risotto thus the kitchen sent out complimentary servings of the xiao long bao.

The partner did not enjoy her xiao long bao but I certainly did! There was a hint of truffle in the soup and the foie gras xiao long bao was simply a delight to have. I couldn’t help myself but to compare the Xiao Long Bao with Din Tai Fung’s renditions and I thought the xiao long baos here came out the winner.

Sautéed mandarin orange segments with crepes 

橘子饼

The kitchen sent out a complimentary serving of the sauteed mandarin orange segments with crepes.

Download PDF Menu here: Sky on 57 Chinese New Year Lunch Menu

Sky on 57 by Chef Justin Quek

57th Floor
SANDS SKYPARK, TOWER 1

TELEPHONE:

+65 6688 8857

Glenn Lee first published his first blog entry as HungryEpicurean in December 2009. Glenn is currently an accounting and finance undergraduate in the University of Western Australia, Perth, Australia. Born and raised in the sunny island of Singapore, he is by and large, a foodie. Like his fellow Singaporeans, he loves to explore and savour the magnitude of flavours that the many different cuisines offer. He can be contacted at glenn@hungryepicurean.com.

As part of Asia’s Dining Destination, we dined at Guy Savoy. Well… If you are like me and the thought of having a meal at Guy Savoy is only a parisan dream away, fret not, for Guy Savoy in Singapore at the Marina Bay Sands Integrated Resort has brought its popular concept from its Parisian flagship restaurant to our shores - ‘Bites and Bubbles’.

The menu allows guests to enjoy tasting portions of signature items from the fine dining French restaurant. Moreover, the menu changes on a frequent basis; the latest menu revision can be found here.

Guests can choose between two to four items:

The Small Bites
2 Courses – S$40++
3 Courses – S$50++
4 Courses – S$60++

First up, how can you leave out the bubbles from the menu- we had the Champagne Guy Savoy – pictured above (Glass: S$30++, Bottle: S$140++)

Oysters in ice gelee - Brittany oysters, oyster jus, Carrots

The oyster was good but unfortunately, just the night before, I had one of the best oysters that I’ve ever had the pleasure of having at db bistro moderne.

Then again, oysters are really subjective and I do not claim to be a connoisseur.

New Zealand scampi “a la plancha”, avocado and chanterelles, light mushroom jus

The New Zaland scampi was one of the better dishes that evening.

If I am to be slightly critical, my partner and I thought that the scampi was slightly over cooked, resulting in a slightly rubbery texture.

The addition of avocado was probably a play on the classic avocado and prawns combination but I thought the dish would have been completely fine without it.

The mushroom jus, served table side, accompanied the scampi rather well.

Beef Tartare with “pommes dauphines” – S$40++

The beef tartare was the one dish that the 4 of us couldn’t get used to and it’s not because it’s served raw. Personal preferences…..again.

The pommes dauphines, however, was pure awesomeness!

Chestnuts all around – Royale / Chestnut glazed / Milk/ Chips – S$25++

The other dish that we tried was the “Chestnuts all around”

My dining partner didn’t quite take to it but I liked how complex yet how simple this dish was.

Who knew that something as simple as chestnuts could be presented in so many ways by way of multiple textures. Of course, the culinary techniques needed to create this dish probably aren’t the most complex but on the whole, the resultant dish was quite good!

The little pots of the day (S$15++) – Chocolate Mousse and Vanilla Rice Pudding.

Everyone on my table loved the little pots. All of us  loved the chocolate mousse and in particular, the vanilla rice pudding.

The ‘Bites and Bubbles’ menu is available from 6:00pm – 10:30pm every day.

Note: This was an invited tasting.

Guy Savoy

Marina Bay Sands
Casino Level 2 (can be accessed from both the Casino (take escalators up to level 2) or Retail Mall (take elevator from B1 to Level 2)

Telephone: +65 6688 8513

Glenn Lee first published his first blog entry as HungryEpicurean in December 2009. Glenn is currently an accounting and finance undergraduate in the University of Western Australia, Perth, Australia. Born and raised in the sunny island of Singapore, he is by and large, a foodie. Like his fellow Singaporeans, he loves to explore and savour the magnitude of flavours that the many different cuisines offer. He can be contacted at glenn@hungryepicurean.com.

PrimaDéli is bringing you a selection of New Year cookies and pineapple tarts this Lunar New Year; three selections of pineapple tarts – Divine Pineapple Tarts, Pillow Pineapple Tarts and Fortune Pineapple Tarts – are available alongside two new cookies – Pumpkin Seed and Oatmeal Cranberry.

Divine Pineapple Tarts ($14.80 per tin)

The handmade Divine Pineapple Tarts are encased with juicy pineapple pulp that isn’t too sweet. The fragrant tart, boasting a nice golden sheen, has a distinct butter flavour without being too buttery and greasy, thus expecting a dryer texture – probably lower in calories and cholesterol – as compared to butter-loaded tarts that are sinfully rich.

Fortune Pineapple Tarts ($1.60 each)

PrimaDéli’s Fortune Pineapple Tarts are the highlight of the pineapple tart selection; it is shaped like a pineapple, signifying prosperity and good fortune. Filled with pineapple pulp within a soft baked crust, these pineapple tarts are individually wrapped to retain its freshness.

They are so adorable they make the perfect gift! The red packaging makes is no less auspicious!

For those who prefer more pastry in their tarts, you may opt for the Pillow Pineapple Tarts ($14.80 per tin)

PrimaDéli’s Chinese New Year Range is available from 26 Dec 2011 till 22 Jan 2012 at all PrimaDéli outlets islandwide –they have over 36 bakeries under their belt!

For enquiries, please call PrimaDéli at 6276-3333.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

Sky on 57 by Chef Justin Quek

Are you thinking of where to go for a Chinese New Year luncheon? Well, look no further than Sky on 57 at Marina Bay Sands!

Available from 17 January onwards, the festive menu has items that are inspired by fine ingredients from the Kagoshima Prefecture.

See below for the menu :-

Lunar New Year celebration Luncheon
with Kagoshima products

S$138++

红玉满堂
Prosperity salad
Tossed sliced Kagoshima buri fillet & jellyfish with vegetables salad in Mandarin orange dressing

红玉满堂
Organic Kagoshima Pumpkin veloute
Crabmeat custard

合家欢腾
Green pea and bacon risotto
sauteed Kagoshima kurubuta confit and natural meat jus

牛气冲天
Kagoshima wagyu beef
wok fried cubes with fava beans and leeks in Asian pepper sauce

红运当头
‘Deko-pon’ Mandarin orange
Marinated with Nivan, orange and saffron ice cream

coffee and tea

Download PDF Menu here: Sky on 57 Chinese New Year Lunch Menu

LOCATION:

SANDS SKYPARK, TOWER 1

TELEPHONE:

+65 6688 8857

3 Inch Sin is a boxy dessert café specialising in freshly baked warm chocolate cakes; this outlet at Millenia Walk is an addition to their first outlet at Cluny Court opened in 2010.

They show no modesty in proclaiming having the widest selection of molten cakes in Singapore – currently available in 11 flavours – while they are still exploring more flavours to incorporate into their molten cakes.

Life is too short to commit to one favourite flavour, do step out of your comfort zone and try their unique flavours!

Presented unembellished and straight out the oven in 3 inch ramekins, the cakes boast a molten centre that comes in various fillings such as coffee, mint and baileys –all made with Valrhona chocolate, which is known for their aromatic blends of highest quality cocoas from all over the world.

The Peanut Butter molten cake gets the plaudits for its nice blend of sweet and salty, and its creaminess without being cloying.

I highly recommend the Lemon molten cake for its refreshing lift. I enjoyed the scent of lemon against the rich chocolatey taste.

For those with a sweet tooth, go for the White Chocolate molten cake for an extra dose of sweetness!

For alcohol lovers, the Cherries Jubilee is worth a try. Although alcohol tends to evaporate in baking processes, this dessert will not disappoint as it is redolent of alcohol –almost immense for a non-alcohol lover like myself.

For the less adventurous, the classic favourite, Original, will gratify your chocolate cravings, boasting a warm, unsullied molten core that is rich without being too sweet.

3 Inch Sin is fervent on cutting down on sugar without compromising in taste –although their ice cream is not homemade, they made a request to the supplier to reduce the amount of sugar during manufacturing.

Their French Vanilla Bean ice cream is the best accompaniment to the molten cakes –classic comfort goodness.

Apart from the classic vanilla ice cream, 3 Inch Sin will surprise you with a ‘Flavour of the month’. A scoop of ice cream can take the molten cake indulging to a whole new level.

Sea Salt & Caramel Ice cream

$3.50 per scoop

A personal favourite would be the Sea Salt & Caramel Ice Cream. Unfortunately, they ran out of stock quickly thus I didn’t manage to get a second serving!

Rum & Raisin

The Rum & Raisin is another popular favourite across the table!

Molten cakes are priced at $6.50 for most flavours and $7.50 for alcohol infused molten cakes. You may purchase a box of 6 pieces for $36, with takeaway options available.

Other than 3 inches molten cakes, a selection of other desserts are available.

Magador

$7 per slice, or $42 for 6 inches and $60 for 8 inches.

Dark chocolate mousse is sandwiched between two tiers of moist chocolate sponge and smothered with a deep red raspberry glaze. While I enjoyed the smooth creamy chocolatey mousse and pillow-soft sponge cake, the raspberry glaze is a little too tart for a sweet tooth like mine.

The Dark Side

$6 per slice, or $30 for 6 inches, $50 for 8 inches

The Dark Side is a dessert I can’t resist. The dark velvety chocolate ganache is made with purely Valrhona chocolate, filled in a sweet crumbly pastry tart that isn’t too dry.

3 Inch Sin is an ideal dessert destination, conducive for long conversations, and a great hang out place for chocolate cake aficionados. There are room for improvement but I’m certainly looking forward to indulging in new flavours in the near future!

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

This verdant area, formally home to the Singapore Turf Club, has languished with occupancy of exquisite dining spots. Following the success of Marmalade Pantry in ION Orchard (Pantry in the City), the group’s second location is tucked within the lush greenery that surrounds Bukit Timah Saddle Club –and being adjacent to a horse stable, you’ll enjoy the view of horse riding when seated outdoors.

Its whereabouts is pretty much secluded and tucked away from the mad rush of the city crowd; a map will come in handy to locate this restaurant.

Apart from a menu that showcases a reflection of the modern bistro’s signature dishes, a selection of desserts are available from the all-day bakery with pastries streaming out of the kitchen, freshly baked.

Apart from food and desserts, you may relax on French striped deck chairs outdoors on balmy days with an extensive beverage menu.

Horlicks Shake $9

I highly recommend the Horlicks Shake for milkshake lovers; it is simply divine –smooth and sufficiently rich –I ordered a second glass.

In fact, you can’t go wrong with milkshakes. The Double Chocolate Shake and Cookies & Cream Shake are as fulfilling.

Pumpkin Soup (available from the set dinner menu)

Nothing is more comforting than warming your tummies with a piping hot bowl of soup before the actual chewing commences –I had the Pumpkin Soup that is available in a set dinner menu. I enjoyed the smooth and thick consistency, acceptably rich; my only gripe was that the bowl was served half full, which wasn’t enough to satisfy!

Pan Seared Haloumi

$21

As a healthy prelude to the meal, chunks of pan seared haloumi is dispersed on thick slices of tomatoes and topped with fresh greens. The haloumi was a tad too dry for my liking, with textures almost like an overcooked tofu, and barely the taste of cheese.

Mexican Chicken Salad

$22

Of the salads, I highly recommend the Mexican Chicken Salad. This artistic plate is composed of crispy tortillas, grilled chicken pieces, avocado, spiced corn and salsa –a contrasting play of colours and textures, imbued with piquant flavours from a dressing of honey, cumin and lime.

Spaghetti Carbonara $24

For mains, the Spaghetti Carbonara is quite a bright choice for pasta lovers. Topped with bacon bits for extra textures, this cream based pasta is tasty and isn’t too rich. Perched on top of the pasta is a poached egg –with the intention of having the egg yolk coating the pasta as you cut into it –but unfortunately it was a tad overdone for the yolk to flow fluidly. Apart from that slight disappointment, I quite enjoy this dish in terms of flavour.

Pan Roasted Red Snapper $28

The Pan Roasted Red Snapper isn’t as tender as I hoped; it is a great pity because it was nicely seasoned and paired with an appetising sauce.

Parmesan Chicken (available on the set dinner menu)

The Parmesan Chicken is available as part of a set dinner menu. I enjoyed the crisp tasty Parmesan crust; and although the meat lacked moisture, the luscious mashed potato served on the side made up for it.

Desserts were the highlights of our meal. Out of 4 desserts I’ve tasted, none were disappointing. Nothing was gone to waste as we savoured them to the last speck.

Chocolate Ganache Tart (available on the set dinner menu)

For those with a love for chocolate, the Chocolate Gnache Tart encases an oozing chocolatey interior. This dessert is not too sweet and pairs perfectly with ice cream.

Lemon Brulee Tart $14

The Lemon Brulee Tart will satiate those with a sweeter tooth. The tart is baked, sprinkled with sugar and torched to a golden caramelised crust. Crack into the crisp sugar crust to find a moist interior.

Sea Salt Caramel Cheesecake ($8)

Topped with a honeycomb biscuit, their rendition of cheesecake is uplifted with sea salt and caramel; it is rich and dense, with a crumbly base.

Sticky Date and Toffee Pudding $12

This highly raved Stick Date and Toffee Pudding lives up to its expectations. Sticky, moist, sufficiently yet not cloyingly sweet, and paired with a scoop of classic vanilla ice cream –it makes a perfect closure to the meal!

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

One of the bigger players in the BBQ catering business is City Satay, with a history dating back to the 1980s; It claims to be the largest satay distributor. Their business has expanded from merely supplying satay and marinated meats to launching its first concept restaurant in City Square Mall, Barbacoa, where familiar barbecue favourites are available as well as popular western dishes.

Decked out in a Wild West and Mexican theme that embodies a comfortable ambience, diners are also able to feast their eyes through a glass window separating the kitchen from the dining area, watching chefs do the grilling and chaperoning the dancing of flames.

Soup of the Day

$4.90

For starters, the Soup of the Day that evening was a Fish Chowder soup, served with a sliced of toasted garlic bread. Reasonably priced at $4.90, chunks of tender fish can be found swimming in a comforting creamy soup that is not short on taste and flavour, served with a slice of toasted garlic bread.

Breaded Mushroom

$6.90

The Breaded Mushroom makes a delicious appetiser; bite-sized shitake mushrooms are breaded and fried to pretty golden balls, served with homemade Mayonnaise sauce. I have no issues with the thin layer of breading that breaks apart easily – revealing juicy mushrooms within – although extra care must be given when picking it up with a fork.

Assorted Satay with Peanut Sauce ($6.90)

Ordering satay will be a safe bet, since that’s their specialty for the last couple of decades. For $6.90, you are served a dozen of flame-grilled satay served with the requisite peanut sauce, ketupat, cucumber and onion.

You have a choice of beef, chicken or pork, or you may simply go for an assorted selection.

The flavour-packed satays will not disappoint traditionalists; the expertly charred meat is firm without being too tough and dry. The accompanying peanut sauce has acquired the right texture; it is thick with robust flavours and crunchy textures, all without being unctuous.

Skewers Combo

$8.90

1 dozen of specialty skewers served with BBQ sauce and Salad garnish, the Skewers Combo includes 2 sticks each of Honey mustard chicken, Jamaican chicken, Mediterranean chicken and Cajun beef.

Buffalo Chicken Wings

$8.90

Their specialty Buffalo Chicken Wings comes in half a dozen of marinated Buffalo chicken wings grilled to an agreeable char, doused in a glistening buffalo sauce embracing just enough spice and sweetness, and sided with Ranch dressing, carrot and celery sticks. Using large sized chicken wings ensure a meaty, juicy culmination and the substantial portion makes this dish value-for-money.

Roast Beef

$14.90

For those whose preference of beef steer towards the rare side, you will find the Roast Beef too tough for your liking. It is marinated with their in-house recipe, slow cooked and roasted, served with a red wine sauce.

Roast Pork ($14.90)

The Roast Pork is slow cooked and roasted; you will be served thick slices of pork meat with crispy skin, sided with an in-house applesauce. This dish will not be popular amongst the ladies due to the toughness of the meat, but carnivores will be enticed.

½ Slab Baby Pork Ribs

($13.90 for half slab or $19.90 for full slab)

The headlining dish of the day has to be the Baby Pork Ribs. We ordered half a slab and it certainly wasn’t enough –after separating the meat from the bones, it actually isn’t a huge portion. Baby pork ribs are marinated and slow cooked overnight with an in-house recipe, coated with a choice of Hickory smoked BBQ sauce or Honey Cranberry sauce. We had the Hickory smoked BBQ sauce; it is sweet, savoury, smoky and delicious, a perfect pairing with the tender pork ribs. I will order this dish again when I return.

Grilled Fish of the day

$10.90

Barbacoa will surprise you with the Grill Fish of the day. For that day, it was Grilled Dory Steak. When it arrived, the charred exterior didn’t impress me –but I shouldn’t be too quick to judge. The fish encompasses a crisp exterior with a moist and tender interior with no unpleasant burnt smell; it is served with an in-house sauce but it is tasty enough without any.

All main courses come with a side dish: you may choose from cheese fries, baked potato, French fries or mash potato, or you may order an additional portion of side dish from $2.90.

Baked Potato ($2.90)

Cheese Fries ($4.90)

An extensive beverage menu is available to wash down your delicious meal –gourmet coffees, teas, juices, soft drinks, beers, wines and milkshakes are available, as well as desserts to end your meal on a sweet note.

Green Tea milkshake $4.90

While not every dish impressed, there were a few outstanding ones that left an impact. For a reasonably priced carnivore fare with absolutely no service charge, Barbacoa is deemed value-for-money.

Barbacoa

180 Kitchener Road
#02-39/40 City Square Mall

Singapore 208539

Tel:  6634 1884

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

What used to be Desire is now Our Korner. But, I’m not complaining! Located in the boutique hotel, The Scarlet, near Ann Siang Road in Chinatown, gone is the fine dining atmosphere of Desire and has been replaced with a more contemporary bistro appearence.

The menu offers mainly comfort food with the usual favourites as well as dishes with a local flavour infused in them such as laksa clam chowder, chili crab sliders, curry-chicken pizza and a dessert with Horlicks ice-cream.

To get the ball rolling, we had the Laksa Clam Chowder. Both of us tried it and to be honest, it tasted really good. It was raining that evening; So, the chowder was perfect!

The laksa chowder was more flavoursome than spicy per-se, so it should suit most taste buds.

Oriental Wings – S$16++

The chicken wings were REALLY well marinated and were cooked perfectly – Crispy on the outside and juicy on the inside.

The Thai Chilli sauce that accompanied the wings, which was entirely home-made, was a perfect accompaniment.

It was my dining partner’s favourite of the night!

Chilli Crab Sliders – S$22++

The Chilli Crab Sliders were good.

Both of us wondered why they had separated the chilli crab sauce – It was a hassle to dip the burgers, however small they were, into the sauce.

Perhaps the kitchens should have sauced them beforehand; However, therein lies the problem of getting all too messy, I suppose. That said, getting your fingers dirty is one way of ensuring food tastes better?

Curry Chicken Pizza – S$12++ (7 inches) or S$18++ (10 inches)

The curry chicken pizza would pair excellently with a bottle of cold beer!

Steamed Cod Fillet

The steamed cod fillet came as a recommendation from the manager. Unfortunately, both my dining partner and myself felt that it was perhaps executed less than perfect – the Cod was overcooked and the olive oil mashed potatoes were dry with a capital D.

The beurre blanc sauce, being a very basic sauce, didn’t quite add much to the flavour to the dish.

Honestly, I can understand the concept of the dish, with the leave infusing a subtle hint of flavour into the cod, but the execution didn’t live up the expectations. A pity.

Tea is from Tea Forte

We tried the Orchid Vanilla Tea and the Ginger Lemongrass Tea - Both of which were really comforting to have alongside the desserts.

Desserts 

“Colour Me Pretty”

Essentially Horlicks ice cream with the assorted biscuits that brings back memories of childhood. We were in love with the idea! The Horlicks ice-cream did, however come across as being lighter on the palette.

That said, this would definitely be a dessert that I would order again.

Nutella tart – Both of us loved the nutella tart. It was not overwhelmingly sweet and the subtle bitterness of the chocolate could be tasted. However, the crust was too hard for a fork to go through.

Note: This was an invited tasting.

Our Korner

The Scarlet Hotel
33 Erskine Road
Tel: 6511-3323
Singapore 069333
www.ourkorner.com.sg

American Express and the Asian Food Channel collaborate to bring you another exciting Celebrity Chef series, with celebrity chef Adrian Richardson from down under. If you watch the Asian Food Channel religiously, Adrian Richardson will be no unfamiliar face, with hit television programme ‘Secret Meat Business’ and his latest show ‘Good Chef Bad Chef’.

Over the 3-day tour, Chef Richardson shared his philosophy of keeping food simple through a series of cooking demonstrations and ticketed dinners that are open to the public, with photo-taking and autograph opportunities available at the events. American Express Cardmembers got to enjoy exclusive and specially organised sessions with the Chef.

Chef Richardson’s humour and passion add vibrancy to the cooking demonstration, and audiences got to participate in the process as well.

Recipe: Gnocchi, Lamb, Sweet Peppers and Caramelised Onions

Ingredients:

Lamb

• 2 lamb shanks
  
• 2 carrots
  
• 2 sticks celery
  
• 2 onions
  
• 1 head garlic
  
• 2 bay leaves
  
• 1 teaspoon cracked black pepper
  
• ¼ bunch thyme
  

Sweet Peppers

• 3 red peppers
  
• 3 yellow peppers
  
• 6 cloves garlic
  
• ½ cup olive oil
  
• ½ bunch thyme
  
• Salt and pepper
  

Organic Nicola Potato Gnocchi

• 1kg organic Nicola potatoes (or large waxy potatoes) washed but not peeled
  
• 1 free range egg
  
• 250g organic plain flour
  
• 1 pinch Murray River salt flakes
  

To assemble

• 4 large onions, thinly sliced
  
• 6 cloves garlic, sliced
  
• ½ cup olive oil
  
• ½ teaspoon saffron
  
• 1 cup picked basil
  
• Extra virgin Olive Oil
  
• Parmesan
  

Method:

Sweet Peppers

1. Place peppers in olive oil and season
   
2. Arrange on oven trays and cover with a lid or foil
   
3. Place in a hot oven for 10 to 15 minutes until peppers soften a little and skin blisters. Allow to cool.
   
4. Remove skins, seeds and slice peppers into ½ cm long strips
   
5. Save and strain all liquid from trays
   

Audience can volunteer to partake in the cooking demonstration, where you will learn a whole lot more with Chef’s guidance.

Organic Nicola Potato Gnocchi

1. Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
   
2. Strain potatoes and peel while still hot.
   
3. With a mouli or potato press, mash potatoes on to a bench.
   
4. Add flour, salt and one egg.
   
5. Mix gently until just combined and dough is slightly springy.
   
6. Divide dough into 6 and roll into long cigar shapes.
   
7. Cut into 3cm lengths.
   
8. In a large pot of boiling salted water, add the gnocchi and stir gently.
   
9. The gnocchi will be cooked when it floats to the top.
   
10. Remove the gnocchi from the pot and mix into a bowl of your favourite sauce.
    
11. Add some cheese to serve.
    

Lamb

1. Place lamb shanks in a pot and cover with cold water.
   
2. Bring to boil and simmer, skimming away any scum.
   
3. Season with salt and pepper.
   
4. Add remaining ingredients and simmer for 1½ hour until meat is tender.
   
5. When cool remove shanks from pot and pull apart meat. Strain liquid and keep in fridge.
   

Assembly

1. Peel onions, halve it and remove core. Cut into thin julienne.
   
2. Heat oil in pan over medium heat and add garlic and onions.
   
3. Sauté onions until caramelised and brown.
   
4. When onions are caramelised add saffron and the juice from the peppers, simmer for 2 to 3 minutes, then add the peppers and some torn basil.
   
5. Season with salt and pepper.
   
6. To serve, heat the peppers in a pan, with the lamb that has been finely shredded and some torn basil, extra virgin olive oil and gnocchi.
   

Free-flow of white wine and Rosé is available throughout the session, with attentive wait staff serving you sampling portions of respective dishes after each demonstration.

Recipe: The Perfect Steak

Serves 2

Ingredients

• 2 x 350g Scotch fillet steaks
  
• Extra virgin olive oil
  
• Sea salt flakes
  
• Freshly ground black pepper
  

Salsa verde (makes 1 cup)

• ½ cup green olives, pitted and chopped
  
• ½ cup gherkins, chopped
  
• ¼ cup chopped parsley
  
• Juice of 1 lemon
  
• 3 tablespoons extra virgin olive oil
  
• Freshly ground black pepper
  
• 1 clove garlic, finely chopped (optional)
  

Method:

1. Remove the steak from the refrigerator at least 30 minutes before you want to eat. Preheat your grill or barbecue to medium-high.
   
2. Rub the steaks all over lightly with oil and season them generously with salt and pepper (this will seal the surface and ensure that it caramelises to a deep brown)
   
3. Cook the steaks over a medium-high heat for 2 minutes, then turn and cook for a further 2 minutes. Turn again this time at a 180 degrees angle, and cook for another 2 minutes. Turn for a final time, and cook for 2 more minutes.
   
4. The steaks should be cooked medium0rare, and be neatly crosshatched with marks form the griddle. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
   
5. Transfer the steaks to a warm plate and cover them loosely with foil. Leave them to rest for 4 minutes before serving.
   

Recipe: Merguez Sausages

(a great type of Middle Eastern Sausage with Beef and Lamb and plemty of spices)

Makes 6-8 Sausages

Ingredients:

• 800g beef chuck or blade, chilled (not lean)
  
• 800g lamb shoulder (de-boned), chilled (not lean)
  
• 2 tablespoons sweet paprika
  
• 1 teaspoon dried chilli flakes
  
• 1 teaspoon cumin seeds, toasted and ground
  
• 1 teaspoon ground allspice
  
• ½ teaspoon ground cinnamon
  
• 2 cloves, ground
  
• 1 cup roughly chopped coriander leaves
  
• 3 garlic cloves, crushed
  
• 1 tablespoon salt
  
• 2 teaspoons dried mint
  
• 16g salt
  
• 120g currants
  
• Several meters of natural lambs sausage casing approximately 2 to 3cm in diameter (or 2 to 3 kg of lamb caul fat)
  

Method:

1. Fill a bowl with lukewarm water and stir in the lemon juice. Soak the casings for 10 to 15 minutes.
   
2. With a very sharp knife, trim away any tendons, sinew or bits of bone from the meat and discard. Cut the meat into a 2cm dice.
   
3. Combine diced meat and any fat in a large mixing bowl and add the remaining ingredients to the meat.
   
4. Use your hands to mix everything together well.
   
5. Push the mixture through a mincer fitted with a 6mm plate.
   
6. Fix a sausage-making attachment to the mincer. Carefully ease the entire length of casing over the nozzle, leaving about 6cm dangling. Tie a knot in the end of the casing.
   
7. Pack the mouth of the mincer with the sausage, being careful not to trap any air.
   
8. Hold casing in the palm of one hand and turn the mincer’s handle with the other. Maintain a steady rhythm so the casing fills smoothly and evenly right down to the knotted end. Add more sausage meat to the mincer when needed.
   
9. When the casing is filled to within 6cm of the end, detach it from mincer and tie a knot to seal.
   
10. Lay the sausage on your work surface and, if necessary, use your hands to roll it gently to distribute the filling evenly.
    
11. Twist the sausages a complete turn at even intervals to create individual sausages. (Twist each sausage the opposite way to prevent them from unwinding.) tie butcher’s string around each join. Refrigerate the link of sausages at least overnight before cooking. They will keep for up to 4 days in the refrigerator, or up to 3 months in the freezer.
    

To serve with the sausages

Aioli

Makes 1 ½ cups

Ingredients:

• 200g potatoes peeled and mashed
  
• 4 garlic cloves
  
• ½ teaspoon salt
  
• 2 free range egg yolks
  
• Juice of ½ lemon
  
• 1 ½ cups olive oil
  
• Pinch of freshly ground white pepper
  

Method:

1. In a mortar and pestle, pound the garlic to a smooth paste with the salt.
   
2. Spoon the paste into a food processor with the egg yolks and lemon juice and process until smooth and creamy
   
3. With the motor running add the olive oil a few drops at a time, until the mayonnaise emulsifies and thickens. Increase to a slow, steady stream until it has been incorporated. Place in bowl and whisk in potato.
   
4. Taste the aioli and adjust the seasonings and acid levels to your liking. If it is too thick, add a little water.
   

Tabbouleh

It is one of Chef Richardson’s all time favourite salads; he uses couscous instead of burgle wheat.

Serves 4

Ingredients:

• 2 cups chopped parsley
  
• 2 spring onions finely sliced
  
• 3 tablespoons cooked cous cous
  
• 2 Roma tomatoes, seeds removed and finely diced
  
• ¼ cup mint leaves, picked and roughly chopped
  
• Juice of 2 lemons
  
• ¼ cup extra virgin olive oil
  
• Salt and pepper
  

Method:

1. Mix all, season and serve.
   

Recipe: Vanilla Bean Crème Brulee

Serves 8 at 100ml each

Ingredients

• 1 vanilla bean
  
• 600ml cream
  
• 8 egg yolks (55 gram eggs)
  
• ½ cup sugar (125ml)
  

Method

1. Split and scrape vanilla bean. Heat cream and vanilla, just to boil. Let it stand for 2 minutes.
   
2. Combine yolks and sugar. Do not incorporate any air. Ladle cream onto yolks and sugar and slowly mix with a wooden spoon. Strain and pour into cups.
   
3. Bake in a bain marie with lid on for approximately 1 hour at 160 degrees Celsius. Cool overnight.
   
4. To serve place 1 ½ teaspoons of sugar on top of each brulee and torch until a dark caramel forms. Allow to cool for 2 to 3 minutes before serving.
   

Thanks AFC Studio and American Express for bringing the joy of food to avid viewers beyond the channel through such events.

To find out more about the AFC Studio, cooking workshops or view an updated class schedule, do visit www.theafcstudio.com

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

American Express has launched campaign for a 10-car giveaway over a 10-week period. Starting now till 29 January 2012, the lucky draw gives Cardmembers the chance to win a brand new Volkswagen vehicle every time they use their American Express Cards this festive season.

For every S$50 spent in each qualifying week, Cardmembers will receive 10 entries into
the draw. The chances double to 20 for every $50 spent at ION Orchard.

AND What better way to spend then at restaurants under the American Express SELECTS programme. Some of the dining merchants listed in the programme offer dining privileges to American Express card holders, so do check them out!

Ten lucky American Express Cardmembers will be announced as winners of the brand
new Volkswagen cars on (in The Straits Times)

• 17 January 2012 and
• 21 February 2012

Winners will also be notified via post.

The Volkswagen cars up for grabs are the

• Golf Cabriolet
• Touareg
• Touran
• Jetta
• Golf
• Polo.

New Cardmembers will also automatically receive 20 entries for every new basic card
approved and an additional 10 entries for every new supplementary card approved
during the lucky draw period.

Note: This promotion is only Applicable to personal cards directly issued by American Express only.

Some of you who have been to the Crust at Holland Village would be familiar with what they have to offer.  Crust serves pizza that are made from ingredients that are fresh, both in taste and in quality.  They are definitely not one of those run-of-the-mills type of pizza places.

Crust first started out in Sydney in 2001 and 10 years into the business, they have over 100 outlets around Australia and two international branches.  The two international branches are both located in Singapore - one in Holland Village and the other, the recently opened branch in Upper Thomson Road.

This pizza place not only serves healthier pizzas that takes into consideration dietary restrictions, their pizzas are creative as well.  They have over 20 unique selections of pizzas, some of which are award-winning pizzas.  They range from meat to seafood to vegetarian, from Asian to Moroccan to Mediterranean to Italian, there is definitely one pizza that will suit one’s taste bud.

The Peri-Peri Chicken pizza is one of the most popular choices of pizza.  With a base of tomato sauce, littered with chicken breast fillets, spring onions, bell peppers, caramelised onions and Bocooncini, drizzled with a generous amount of tangy peri-peri sauce.  This pizza definitely earns its name with an almost perfect taste combination.

One of the other pizza that you should try is the Moroccan Lamb.  Lamb meat marinated with Moroccan spices and drizzles with Mint Yoghurt and Lemon sauce.  This pizza earned itself the an award in the 2007 International Best Pizza Awards.  I really like how exotic this pizza tasted without the overwhelming mutton taste.

I like how fresh all the ingredients tasted and the effort put into the preparation of all the ingredients.  You’ll find that in the menu, there are very few items that uses cured meat, a lot of them uses meat that they marinated and prepared in house.

When you visit Crust, forget about your Hawaiian or your usual pepperoni pizza, be adventurous and order their specially created pizzas like Paella, which is a pizza rendition of the famous Spanish dish, or their White Prosciutto, a special pizza that uses a Bechamel sauce as a base, the exquisite Prosciutto and a veined Italian blue cheese called Gorgonzola.  Or if you are feeling more Oriental, you could go for a Roast Duck pizza.

If you are feeling lazy, no worries, these people does deliveries as well!

Crust is located at

Holland Village
Lorong Mambong
Singapore 277691

Tel: 6467 2224
Email: hv@crustpizza.com.sg

And the newly opened Upper Thomson Road outlet

215R Upper Thomson Road
Singapore 574349

Tel: 6456 1555
Email: ut@crustpizza.com.sg

Website: www.crustpizza.com.sg

It seems like not too long ago that I was at my brother-in-law’s house in Palo Alto, California writing the finishing touches to my post “A Look Back at 2010“. As cliche as it may be (the irony, being that phrase is a cliche by itself), with a blink of an eye, a year has already passed and we have reached the tail-end of the 2011, moving on to a brand new start in 2012.

It’s been a wonderful year for both HungryEpicurean and myself.

… Thank you for your continued patronage …

First and foremost, I would like to thank each and every one of you, my faithful readers. Thank you for being a part of this wonderful journey and I look forward to your continued readership. YOU, are the reason why I keep going.

At a recently concluded tasting session, a relatively new blogger said to a PR executive, “whenever I attend a tasting event as a plus-one of another writer of another food blog, I will pimp myself (and our new blog) out”. To each his own, I suppose. For myself,  It was never about the free meals (to be it crudely) or the fame and fortune that one might believe comes with the role of a food blogger (there’s none in it for this blogger in any case), but rather the belief in knowing that I have perhaps shared with you my thoughts on some of more memorable meals – both positive and negative. To be honest, I was appalled by his choice of words and behaviour.

… A Penny of my Thoughts …

Someone said to me just a few days back, “Nothing makes me happier than having good food.” To be honest, when I heard it, I was rather taken aback. Nothing? There’s more to life than just good food! Frankly, good company – family and friends – mean so much more to me than good food. Good conversations over a kopi or teh with someone who means a lot to you is far more important to me than a meal at a posh, upscale fine dining restaurant with someone who doesn’t mean anything to you. #justsaying

… Of my personal life …

On the whole, life has been rather kind to me the past year. I’ve made the acquaintances of new friends and rekindled the friendships of some that I thought I’ve lost along the way. It’s been a privilege having met every single one of you some time the last year or so.

Special mention goes to you, my BFF. You’ve been there through the ups and downs of my life! You know, who you are Here’s wishing you a happy marriage in 2012!

The only down point would be the loss of a friendship that I treasured over a misunderstanding. On hindsight, perhaps, it was a mistake on my part. I suppose, that’s a story that shall remain, a story.

… Of Perth and University …

Some of you may already know, I’ve embarked on a new journey at the start of 2011; Pursuing a Bachelor of Commerce in the University of Western Australia in Perth, Australia. A degree is somewhat of a natural progression for me, since the completion of my Diploma from Ngee Ann Polytechnic.

For the past year, I’ve been staying on campus at Currie Hall. Staying in hall does have its perks and disadvantages; Over time, I’ve learnt to see beyond the disadvantages and appreciate the perks of being in hall. For one, there is the the element of getting to know so many people from all walks of life and even nationalities. Alright….. that probably sounded like it came from a Primary/Secondary school essay. But the truth is not much far off from that!

I’m really pleased to have met each and every one of you in Perth and life there would have been so different, so much more boring, had we not had the chance to meet one another. Not to forget the late nights and suppers before the dawn of exams - Special mention goes to, Melvin, Brad, Ernest, Cherie.

And not to forget the very memorable trip down South of Western Australia, to Busselton, Albany, Denmark, Augusta and Margaret River. And thanks for the excellent companionship through the trip, Melvin, Kenny and Eric!

… Of My Writers on HungryEpicurean …

First and foremost, here’s a big shout out to the both of you, Melissa and CY. Thank you for covering some of the invited tasting sessions for the past few months.

… Of the Memorable Moments in 2011 …

Some of the memorable moments in 2011 include:

The 3D2N staycation as part of the Asia’s Dining Destination package that was organized by the Marketing Communications team at Marina Bay Sands. Some of the related posts include (which if not yet available, will be fully available by 31st January 2011 – Posts are all scheduled!):

• Part 1: Club Room at Marina Bay Sands
• Part 2: High-Tea at The Club at Marina Bay Sands (57th storey)
• Part 3: Brief Conversation with Chef Stephane Istel
• Part 4: Dinner at db Modern Bistro, Marina Bay Sands
• Part: Buffet Breakfast at RISE, Marina Bay Sands
• Part: Lunch at Pita Pan, Marina Bay Sands
• Part : Dinner at SANTI, Marina Bay Sands
• Part: ‘Bites and Bubbles’ menu at Guy Savoy, Marina Bay Sands
• Part: Buffet Breakfast at The Club at Marina Bay Sands (57th storey)
• Part: Lunch at Carnivore, Marina Bay Sands

… Of Memorable Meals for 2011 …

I know that I’ve not been blogging much recently and many of my more memorable meals are perhaps only found as photographs stored on my trusty iPhone that wouldn’t mean much to you, but I’ll try my best in the next few sentences.

Best Dining Experience of the Year…..goes to….db Bistro Moderne

Best Meal of the Year…..goes to….db Bistro Moderne
(Referring to the meal that I had on my second visit; the first of which was invited by Marina Bay Sands)

Best Meal of the Year (Overseas)…..goes to….Sepia Restaurant, Sydney

Worthy of Special Mention…..goes to….No. 18 Zion Road Char Kway Teow

… Of the Wanderlust bug in me …

A 4D3N trip to Sydney (Back in June)

I had promised my friend to fly back to Singapore, from Perth together with him at the end of my first semester in Perth (~June 2011). However, I had completed my examinations close to a week earlier than him and since I wanted to honour that promise and to keep myself occupied while waiting, I made an impromptu decision and booked a flight to Sydney where I spent the next few days enjoying the gastronomic that she had to offer.

Restaurants that I tried include, Sepia and Quay.

A 6D5N trip to Taiwan (Back in July)

Initially, I was a little apprehensive of Taiwan. Why so, you may ask. Before you start laughing at my knowledge (or rather, lack of), my impression of Taiwan were only of Jacky Wu of Guess Guess Guess fame, beautiful Alishan women and that farmland was aplenty. I suppose, the latter two are rather true.

Let’s just say that I enjoyed Taiwan quite a lot – the Night Markets, in particular were nothing short of being awesome.

A 5D4N trip to Hanoi (Back in July)

I adore Hanoi and of Vietnam in general. Granted, the buildings may be old, the roads may have pot holes and one would have to disregard all forms of conventions when it comes to the laws and physics of crossing pedestrian crossings, Ha Noi is one place I would gladly return. The food tastes great and is unbelievably cheap, the people are friendly and helpful and well, the whole atmosphere there just feels welcoming.

A 3D2N trip to Hong Kong and Macau

I wanted to attend the Hong Kong jewellery exhibition held at both the AsiaWorld Expo and the Hong Kong Exhibition and Convention Centre and thought, it would make for quite an interesting short weekend getaway.

I’ve been to Hong Kong a number of times before and honestly, I never grow tired of the place.

Photo: L’Atelier de Joel Robuchon, Hong Kong

A 2D1N trip to Kuala Lumpur

A short weekend getaway with friends made for an enjoyable trip.

… With that, here’s wishing everyone a Happy 2012 …

Celebrate the Year of the Dragon at Mandarin Orchard Singapore with a string of prosperity set menus and festive delicacies that will delight your senses!

The festive menu is available from 13 January to 6 February 2012.

For orders and enquiries, please call 68316285/62 or email mandarincourt.orchard@meritushotels.com

Do read on to find out what we thought of some of the dishes available as part of the Chinese New Year menus.

Salmon & Crispy Fish Skin Prosperity Toss

$68 for 2-4 persons, $108 for 8-10 persons

Highlights of the menu include signature creations such as the Prosperity Salmon Yu Sheng. I enjoyed the lightly battered fish skin that remained crispy despite all the dressing and tossing. Instead of peanut oil or corn oil used typically in Yu Shengs, their rendition comes with extra virgin olive oil and spring onion oil that add fragrance and depth. Other than that, the rest of the ingredients and the overall taste steer close towards the conventional, with a traditional plum sauce.

You may add additional ingredients such as salmon, lobster and abalone at $18, $48 and $68 respectively.

Baby Abalone Fortune Pot

($368 for 5-8 persons, available for takeaway)

The headlining dish would be the Baby Abalone Fortune Pot, filled with an abundance of scrumptious ingredients. Other than the eye-catching abalone, notable co-stars include dried oyster, pig trotter, roasted duck, live prawn, sea cucumber, goose web and drunken chicken, all soaked in a delicious gravy with the accompanying dried scallop, black mushroom, ‘Tientsin’ cabbage, carrot, black dace, gluten puff, black moss, pacific clam, Chinese sausage and shark’s fin. The unembellished bite-sized chunks of yam are something I couldn’t get enough of.

An option of dried scallop in replacement of shark’s fin is offered, and I appreciated the fact that Mandarin Orchard Singapore takes into consideration the sustainability of our natural environment.

Steamed Sea Perch with Yunnan Preserved Vegetable

Served after the Fortune Pot was the Steamed Sea Perch with flaky flesh as white as snow, sitting in a pool of clear broth, and crowned with Yunan Preserved Vegetable. On a positive note, the fish was not overdone and this dish was light on the palate.

‘Typhoon Shelter’ Roasted Chicken with Minced Black-bean, Garlic and Almond Flakes

I enjoyed the crispy skin with crunchy bits of almond flakes, and the aroma from laksa leaves from the ‘Typhoon Shelter’ Roasted Chicken dish. The chicken meat, however fragrant it is, lacked moisture.

Stewed Fish Noodle with Conpoy & Enoki Mushroom

A healthier alternative to carbohydrate-loaded noodle dishes would be the Stewed Fish Noodle with Conpoy and Enoki Mushroom; its ‘noodles’ are made of fish meat – with texture remarkably springy – although it tasted a little bland without the sauce.

Bak Kwa Nian Gao

$50.80, available for takeaway

For someone who avoids Nian Gao for its distinctive sticky texture, Mandarin Orchard offers an ingenious creation of Bak Kwa Nian Gao that impresses. Incorporating bits of tender Bak Kwa, the Nian Gao is further enriched with a light egg batter that coats around the Nian Gao before frying, adding fragrance and textures.

Red Bean Soup with Green Tea Dumplings

The meal comes to a closure with the Red Bean Soup with Green Tea Dumplings. Personally, I’m not a fan of beans, but I enjoyed the rich and sufficiently thick consistency of the soup that isn’t too sweet. The Green Tea Dumplings disappointed me – as I was anticipating some form of fillings within – although I appreciated the inventive infusion of green tea into the dumplings.

The festive menu is available from 13 January to 6 February 2012.

For orders and enquiries, please call 68316285/62 or email mandarincourt.orchard@meritushotels.com

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

Merry Christmas everyone! Have a joyous festive weekend!

If you’re yearning for a serene retreat in the city this Christmas season, Halia, at the Singapore Botanic Gardens, offers an exquisite garden-dining experience amidst lush greenery.

The indoor dining area provides for an intimate, romantic dining experience, while the alfresco area proposes a relaxing and tranquil environment where dining is, literally, a breath of fresh-air.

From now till 31^st December, indulge in an exclusive signature Christmas a la carte menu comprised of 6 seasonal dishes created by newly appointed Chef de Cuisine, Reynaldo Arriola. The menu showcases Christmas favourites. A 3-course set dinner featuring dishes from the menu is available from S$118++ comprising of an appetiser, a main course and a dessert. You can top up $40 for the wine paired menu that includes 3 glasses of wine.

Appetisers

Crystal bay king prawn cocktail, beetroot mango salad and calypso sauce

S$32++

Honey-baked Kurobuta ham, shaved fresh chestnut, caramelised fig and white balsamic dressing infused with star anise

S$32++

For appetisers, the Honey-baked Kurobuta ham, shaved fresh chestnut and caramelised fig wins my vote. The perfectly caramelised fig with a crackling crust stole the show, although I can’t neglect the fact that the ham and fig pairing excels.

Main courses

Grilled blue eye cod fish with miso, pan-fried spinach polenta, white asparagus and passion fruit sauce

S$78++

Roast turkey supreme, apricot and raisin turkey roulade, potato puree, buttered Brussels sprout and red currant jus

S$68++

The mains did not impress as much, as both the turkey and codfish turned out dry and were in need of vigorous dousing of sauce. The red currant jus paired with the turkey wasn’t impressive either, but on a positive note, the luscious passion fruit sauce is delicious and pairs beautifully with the codfish –you may want to request for more sauce.

Dessert

Mille feuille of pistachio and cream, eggnog ice cream and stewed cherries

S$22++

Christmas soufflé with white chocolate, cinnamon and nutmeg, salted caramel ice cream and red currant compote

S$22++

For desserts, both were equally splendid. The Mille feuille of pistachio and cream, eggnog ice cream and stewed cherries is lighter on the palate with hints of alcohol, and layering textures of crunchy and creaminess, while the nicely puffed up Christmas soufflé with white chocolate, cinnamon and nutmeg, salted caramel ice cream and red currant compote is a comforting treat to end the meal on a sweet note.

Buffet spread

Enjoy sparkling, red & white wines with a sumptuous spread of traditional Christmas fare and Halia creations at the Christmas Day Sparkling Brunch 2011, featuring over 40 items of traditional classics, seasonal creations and an endless flow of wines.

Carving stations featuring turkey and lamb classics and “live” cooking stations for pastas and eggs are things to look forward to.

$88++ without alcohol

$108++ with alcohol

$38++ child (10 years and below)

Terms & Conditions:

1. Reservations & full payment in advance are required for confirmation of booking
   
2. Last seating is at 2.45pm
   
3. Buffet & wine service starts at 11am and concludes at 3.30pm
   

For reservations, call Alice Tang (65) 6287 0711 (office hours) or email alice.tang@halia.com.sg

Cold Dishes

The White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise and Beef Carpaccio with Rocket, Lemon, Parmesan and Truffle Oil are must-haves at the cold station!

White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise

The White Prawn on Butter Lettuce, Cucumber, Tomato and Piquant Mayonnaise boasted tender prawns with a light crunch, coated with a delicious mayonnaise, slightly spicy and were extremely addictive.

Beef Carpaccio with Rocket, Lemon, Parmesan and Truffle Oil

The Beef Carpaccio was so tender it almost melted in my mouth.

Hot

At the hot station, the Ocean Trout en Croute with Tarragon Cream Sauce is a must-try.

Ocean Trout en Croute with Tarragon Cream Sauce

Moist and tender Ocean trout is encased in a buttery pastry, baked to a perfect golden sheen. This is something I would love to order if available on the menu!

Dessert

At the dessert station, the Pecan Pie and Crème Caramel are my top picks.

Pumpkin Pie

Strawberry Oreo Cheesecake

Mixed Berry Tart

Crème Caramel

Pecan Pie

On top of the lavish spread, cocktails and mocktails are specially concocted for this Christmas, with catchy names like Candy Cane, Mistletoe and Giner Jive.

Heavenly Halia

$17++

A personal favourite would be the Heavenly Halia, composed of fresh ginger, pineapple, peach liqueur, blue curacao & sprite –it has refreshing notes of ginger and isn’t too intoxicating.

Note: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

I enjoyed my first dining destination as part of the Asia’s Dining Destination which saw us having dinner at db Bistro Moderne, helmed by Executive Chef Stephane Istel (Pictured above holding a slab of Kagoshima beef ready to be split and plated for our table).

 To be honest, my experience at db was perhaps the most enjoyable of the lot, so much so that when a close friend’s birthday came around, we both chose to have dinner at db (On our own expense, of course)  To dine at a restaurant twice in the short span of 2 weeks says quite a bit, I’ll say. I’ll blog about that particular dining experience shortly too! 

We were offered a complimentary selection of their daily home-made bread. The bread went really well with the salted French butter thus it’s not hard to see why sometimes, going for seconds is hard to resist.

Marina Bay Sands has a central kitchen (of which we were priviledged to be given a tour of, by the man himself, Executive Chef of Marina Bay Sands, Chef Christopher Christie) where most of the bread available at some fo the restaurants, including db, is baked.  

In addition to the bread, we were served a small serving of salmon rilette with toasted brioche.

While you are perusing the menu or even waiting for your guests to arrive, why not give one of the cocktails or mocktails a try! They were half bad!

Another fill-me-ups that was served was the Mushroom Tarte Flambee with White Truffles.

The Alsatian flatbread (Flammkuchen) had a crispy base reminiscent of thin crust pizza was topped with Fromage Blanc, Onions, Mushrooms and shaved White Truffles.

Gillardeau Oyster (S$9++ each) -

If there was one simple word in the English dictionary to describe the oyster, AMAZING would be it.

The oyster was so succulent and the freshness of the oyster literally blew me away.  The combination of lemongrass and cream lent a subtle Asian infusion of flavour.

The caviar gave the dish an initial burst of savouryness but the flipside of having the savoury component further emphasized the natural sweetness of the oyster. My dining companion and Eunine (of Travelerfolio.com) both agreed that they being non-admirers of fresh oysters, the fact that they enjoyed their oysters said quite a lot.

 ”Gillardeau oysters are produced by the Gillardeau family and their small private company. It was founded in 1898 in Bourcefranc-le-Chapus near La Rochelle and the Île d’Oléron in western France.
 Source: Wikipedia.org. Last accessed 13th December 2011. “

Another good read on the Gillardeau oysters that might interest you would be, http://www.departures.com/articles/rocheforts-gillardeau-oysters.

The next appetizer that we had was the Japanese Kagoshima Beef Carpaccio. Honestly, raw beef is not something everyone can stomach; case in point – my dining companion and Eunice (Travelerfolio) again. However, my dining companion liked it, going as far as describing it as “a dish that showed the light when it comes to raw beef”

Served on top of the thinly sliced Kagoshima Beef were capers, aged parmesan cheese, mizuna (a type of vegetable), finished with a good dash of Extra Virgon Olive Oil.

Served along with the beef carpaccio was a generous serving of bread and I must add, the beef went very well with the bread – even more so than the beef carpaccio on its own.

Now that the appetizers were out of the way, it was time for us to turn our attention to the Main Courses.

We had the honour of trying out 3 different main courses (served in tasting portions of course) - Beef Cheek Ravioli,  Roasted Dory and finally ending with a meat dish – the Japanese Kagoshima Beef.

The first main dish that we tried was the Braised Beef Cheek Ravioli.

The braised beef cheek ravioli was rather delightful to savour. The various elements of the dish (the pasta, the mushrooms, the greens, the cheese) all combined beautifully together! It did get a little jelak when I finished the plate – nothing that a glass of white wine wouldn’t help to alleviate though! 

Second on the list of main courses that we tried was the Roasted John Dory.

Unfortunately, the John Dory did come across as being slightly over salted but the risotto was cooked to creamy, al-dente perfection. Truth be told, I do understand the need for the fish to be slightly salty to give it flavour but it was quite the overkill for this dish. The chicken jus that accompanied the dish only added more sodium to the dish.

For efforts of full disclosure, my dining companion did name this her 2nd favourite dish for the evening – which I, myself, am inclined not to agree with.  

Note: I had this dish for a second time and my comments remained the same.

By the way, the addition of white truffles elevated the dish to another level too!

And here’s Chef Istel presenting the Kagoshima Beef Grade A3 to the table.

Now now….. For the star of the evening, the Japanese Kahoshima Ribeye Grade A3

Both my dining companion and myself had a Love-dislike (Since hate is probably too strong a word) relationship. We adored the crispy caramelized crust on the outside and the marbleization (oohhhhh.. the thought of it makes my mouth water) of the beef was beyond awesome.

I have described the beef that I got at some other restaurants as ‘literally melting in your mouth’ tender. But here at db, that is not the case. The beef MELTS in your mouth. ABSOLUTELY AMAZING!

Now, why the love-dislike relationship you may ask. Both of us tend to look for ‘beefy-ness’ in our steaks. However, it was lacking in this dish. Perhaps this is another one of those ribeye-versus-tenderloin arguments where supportersof the former would aruge that it gives out more flavour while proponents of the tenderloin would gladly sacrifice flavour for tenderness.

The smooth mashed potato was full of buttery goodness that made it a delight to eat – even on its own. The salad leaves were tossed in a slightly tart dressing which helped to the cut the richness of the beef.

Accompanying the beef were 2 sauces – a classic French Bearnaise sauce and a red wine reduction. Both went well with the cut of beef.

White Truffle Clementine – My personal favourite of the lot!

We had quite the array of desserts to choose from! The VERY soft-spoken pastry chef introduced them to us and man… most of them tasted as good as they sounded.

 lie Flottante

Do read http://en.wikipedia.org/wiki/Floating_island_(dessert) for more information on the Lie Flottane. 

 Profiteroles 

Raspberry Souffle

Dark Chocolate & Peanut Butter Souffle

The companion’s favourite dessert of the evening was the Dark Chocolate & Peanut Butter souffle. According to her, the chocolate was cut through by the nuttiness of the peanut butter, paired with caramel ice cream made were all ingredients to a, “to-die-for” dessert.

db Bistro Modern

B1-48, Galleria Level, |
The Shoppes at Marina Bay Sands

 Telephone: +65 6688 8525
Website: http://www.marinabaysands.com/Singapore-Restaurants/Fine-Dining/DB-Bistro-Moderne

Operating Hours:

Monday

Lunch: 12pm to 2:30pm
Dinner: 5:30pm to 10pm

Tuesday to Friday

Lunch: 12pm to 2:30pm
Dinner: 5:30pm to 11pm

Saturday

Brunch: 11am to 2:30pm
Lunch: 2:30pm to 5:30pm
Dinner: 5:30pm to 11pm

Sunday

Brunch: 11am to 2:30pm
Lunch: 2:30pm to 5:30pm
Dinner: 5:30pm to 10pm

Glenn Lee first published his first blog entry as HungryEpicurean in December 2009. Glenn is currently an accounting and finance undergraduate in the University of Western Australia, Perth, Australia. Born and raised in the sunny island of Singapore, he is by and large, a foodie. Like his fellow Singaporeans, he loves to explore and savour the magnitude of flavours that the many different cuisines offer. He can be contacted at glenn@hungryepicurean.com.

[Note from Glenn: I visited Osia sometime in May or June last year: For the pictorial, see http://www.hungryepicurean.com/2010/07/osia-at-resorts-world-sentosa-a-pictorial/]

Multi-award winning Australian restaurant, Osia, recently added another feather to its cap, clinching Best Dining Experience award at the Singapore Experience Awards 2011. Situated along the Festive Walk at Resorts World Sentosa, the 120-seater restaurant embodies the free-spirited nature of Australian dining and feel, with uncluttered interior bedecked in a neutral colour palette, creating a relaxing, laid-back and casual dining ambience.

The restaurant’s interactive open kitchen concept allows diners to witness ‘live’ cooking in full view, and appreciate the work behind each dish.

Chef Scott Webster has designed a contemporary a-la-carte menu which combines Asian influences with fresh Australian produce, embracing the Australian cuisine with a twist. What I like about Osia is that they accommodate to the demands of the guests; you may request for a dish that is not on the menu in compliance with the availability of ingredients, and they will most likely be happy to oblige.

Stonehearth Flat Bread S$9++

As a commencement to your meal, I would recommend the flat breads; they are baked upon order and served straight out from the stone hearth oven. The stone hearth oven produces bread authentically with a fragrant smoky flavour that I enjoyed. We had a half-and-half of Macadamia Pesto and Truffled Kalamata Olive Flat Bread – great for sampling 2 different flavours without ordering another portion. The density of the bread suggests moderation – so as to save space for the upcoming courses to come – but they were pretty irresistible and go perfectly well with olive oil.

A squeeze-tube resembling a tube of toothpaste contains the condiment-of-the-day, exhibiting novelty and sheer convenience. For that day, we had a creamy smoked eggplant condiment.

Petuna Ocean Trout S$20++

Sea Salt Cured, Honey Pineapple Dressing

The Ceviche menu featuring cured seafood is noteworthy. I had the Petuna Ocean Trout with a consummation of honey pineapple dressing. This western version of sashimi, cured with sea salt, is spruced up with a refreshingly sweet and tangy dressing that cuts through the richness of the fish.

Seafood Ice Experience S$32++

Carrot ‘Pokka’ Ice with Lobster

Calamansi Mojito Ice with Diver Scallop

Quandong Orang Campari Ice with Amaebi Shrimp

Pineapple Coconut Ice with Southern Blue Fin Tuna *

Sourz Apple Ice with Tasmanian Salmon Trout

Lychee Martini Ice with Oyster *

The Seafood Ice Experience is an assembly of 6 granitas of different flavours, topped with various premium ingredients – Carrot ‘Pokka’ Ice with Lobster, Calamansi Mojito Ice with Diver Scallop, Quandong Orang Campari Ice with Amaebi Shrimp, Pineapple Coconut Ice with Southern Blue Fin Tuna, Sourz Apple Ice with Tasmanian Salmon Trout, Lychee Martini Ice with Oyster – served in test tubes.

I was mesmerised by the creative presentation – it evokeed all visual senses with the vibrant striking colours, textures and forms in each component. We started sampling from left to right, from the milder tasting to the more intense, and I personally enjoyed the pineapple coconut ice with southern blue fin tuna and the lychee martini ice with oyster amongst the 6. The contrasting taste of each component will surprise uninitiated taste buds in a pleasant way.

Australian Grain Fed Beef Short Rib Creamy Rutabaga Hash, Truffled Pecorino Macaroon, Horseradish Crème Fraiche $60

This Australian grain fed beef short rib is by far one of the most tender of lean steak I’ve had. Chef de Cuisine, Douglas Tay, explained that he did not want customers to spend extravagantly on fatty cuts of meat for the sake of their tender properties.

The short rib is vacuum-braised with wine for 8 hours before grilling; this fork-tender beef requires no knife. Other than the steak, the other components on the plate are remarkably delicious as well –I enjoyed the luscious Creamy Rutabaga Hash and the nicely puffed Truffled Pecorino Macaroon made with egg white.

Macadamia Nut Tart $22

As a finale, components on this dessert include a macadamia nut tart, browned figs and a tomato pineapple sorbet. The macadamia nut tart is neatly crafted, boasting chunks of macadamia nuts; this dessert is not too sweet, although a carbohydrate-lover like me would prefer a higher ratio of tart-to-macadamia. The salty-sweet combination of tomato and pineapple brings pleasant raptures in your mouth, although I can’t agree that it goes in harmony with the macadamia nut tart.

I look forward to more inventive dishes at Osia.

Disclaimer: This was an invited tasting.

About the Author
	Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted atmelissa@hungryepicurean.com

With a history dating back to the 1980s, the Da Paolo group has spawned a miniature empire providing fine Italian fare with 13 outlets island wide and counting – in the line-up are 2 restaurants, 2 BistroBar concept outlets, 1 Pizza Bar and 8 Gastronomia gourmet delis.

The Da Paolo Ristorante, for instance, embodies both the pleasures of Italian gourmet and wine.  The branch at Holland Village exudes a relaxing ambience reminiscent of a tropical resort that provides for an ideal getaway from the bustling city where you will feel at ease.

Feel closer to nature when you sit at the back of the restaurant with glass windows separating the restaurant and greenery.

An extensive menu of over 76 labels of Italian wine of white, red, rose and sparkling is exclusively available at Da Paolo Ristorante. Two bright options are the La Favorita, Fellegro, G. Gagliardo, Piedmont ’09 that costs S$12++ by the glass and the Fiano IGT Tufiano, Colli della Murgia, Puglia ’10 at S$94++ a bottle, with the former bursting with fresh aromas and lively flavours of pear and yellow apples with a delightful citrus-floral finish and the latter being a perfect wine for appetiser, with an elegant scent of peach and a nice balance of dry and sweet.

Uova Strapazzate e Tartufo Bianco S$45++ (Scrambled eggs and white truffle)

From the White Truffle Menu, we had the White Truffle on Scrambled Eggs as our starter.

The luxurious white truffle is imported directly from Italy, and for S$45++, you will get a generous serving of 3 grams. This dish was a fabulous opener; the distinctive scent of the white truffles paired perfectly with the simplicity of scrambled eggs.

(Note from Glenn: Reading and seeing this starter, reminds me of the meal at OTTO Ristorante.)  http://www.hungryepicurean.com/2010/12/otto-ristorante-white-truffles/

Caprese S$18++

A simple and healthy antipasti option would be the Caprese, comprising of roma tomatoes, basil and buffalo mozzarella. The thick slices of tomato were fresh and clean tasting, thus allowed the quality of the mozzarella cheese to shine through.

Prosciutto di Parma e Melone S$22++

(Parma ham and rock melon)

An European favourite, the Prosciutto di Parma e Melone was presented in a simple and no-frills manner, with thin slices of parma ham and chunks of fresh rock melon.

Capesante Arrostite con Crema di Cavolfiore S$26++

(Roasted scallops, cauliflower cream, red sweet-sour onions)

The Capesante Arrostite con Crema di Cavolfiore featureed roasted scallops that were decent, enlivened with the fragrant sweet-sour onions and accompanied by a luscious cauliflower cream – I enjoyed the 2 components a lot.

Scaloppa di Fegato d’Anatra S$23++

(Roasted Duck Liver, baby spinach salad, raisins, green apple, balsamic cream)

You will not be disappointed with the Roasted Duck Liver. The generous slabs of livers were expertly cooked, remaining velvety tender and with a blush of pink with a slight crisp on the surface. Embedded with just the right amount of seasoning, this dish was a pleasure to have. Its pristine flavours were elevated by a light balsamic cream and its richness was well balanced with intersperse of green apple slices and baby spinach salad.

This dish scored well in the taste department; I’ll highly recommend it to those who have no qualms of consuming liver.

Soup of the Day S$13++

Pumpkin Soup

As the Pumpkin Soup emerged from the kitchen piping hot, I couldn’t wait to dive my spoon into it. Despite its temperature, I finished it in minutes – it was perfectly seasoned and had a thick yet smooth consistency – mostly of pumpkin puree (not heavily laden with cream) – with crunchy fresh prawns swimming within.

This soup appeared humble in the array of rich offerings, but ended up being a highlight –it was so comforting that I would gone for seconds.

Tagliatelle al Granchio S$26++

Tagliatelle, crabmeat, tomatoes, cream

Among the pastas, the Tagliatelle al Granchio was a worthy pick. The ingredients included crabmeat, tomatoes, vodka and cream. It was perfectly executed – boasting al dente pasta, with a sufficient amount of juicy crabmeat and the subtleness of vodka to delicately sweeten this dish. Tomatoes and cream blended with other vegetables to give silkiness and richness to the dish without being too heavy.

A lighter version served without cream is possible but I would highly recommend going all out for the full version.

I appreciated the fact that fresh egg pasta was made in their own pasta laboratory daily; the quality was definitely evident in this dish.

Spaghetti al Nero di Seppia S$26++

(Spaghetti, cuttlefish, black squid ink)

Spaghetti was tossed with squid ink that was blended with vegetables to give an intensified flavour and finally tossed with a ragout of squid. Personally, I would love to have it made of squid ink pasta dough, instead of  egg pasta cooked in squid ink sauce. But, the sauce did provide a unique flavour that wasn’t a mere colouring agent.

Ravioli con Guancia di Manzo S$26++

Ravioli, beef cheek, veal jus, shaved Parmesan

The Ravioli dish was a standout choice. I didn’t manage to get a picture as it was snagged up too quickly. I highly recommend this dish, for it brought to mind the comfort of Italian cooking.

Risotto di Spinaci con Aragosta S$24++

Carnaroli Rice, Baby spinach, slipper lobster, lobster bisque

I had a perfectly al dente risotto at The Tastings Room some time back, and whilst I’m sure that  the argument of the perfect doneness is never-ending, at Da Paolo, it is a tad underdone for my liking

Doneness is a highly subjective definition so don’t be too quick to strike it out just yet. This flavourful dish didn’t disappoint in the taste sector though; it exhibited the right amount of creaminess with the plump seafood.

Merluzzo con Purea di Patate e Salsa al Tartufo Nero S$34++

Cod fish fillet, potato puree, black truffle sauce

Filetto di Manzo alla Rossini con Pinoli e Uvetta S$36++

Pan fried beef tenderloin, duck liver, baby spinach, pine nuts, raisins

Some of the desserts available at Da Paolo Ristorante that should whet your appetite include:

Crespelle Agli Agrumi S$12++

Homemade Crepes, Citron Sauce, Blood Orange Sorbet

Bonet Piemontese e Gelato S$12++

Classic Piedmont Amaretto Chocolate Dessert, Chocolate Ice Cream

Tiramisu S$12++

Ladyfingers, Coffee, Egg Yolk, Mascarpone Cheese, Marsala, Valrhona Cacao

Da Paolo Ristorante (Holland Village)
44 Jalan Merah Saga #01-56
Telephone: +65 6476 1332

Opening Hours:
Lunch 11.30am to 2.30pm
Dinner 6.30pm to 10.30pm
Opens Daily.

Da Paolo Ristorante (Club Street)
80 Club Street
Telephone: +65 6224 7081

Opening Hours:
Lunch 11.30am to 2.30pm
Dinner 6.30pm to 10.30pm
Closed for Saturday Lunch, all Sundays and Public Holidays

About the Author Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at melissa@hungryepicurean.com

MakeShake, the first customisable milkshake concept in Asia recently launched its flagship store at City Square Mall in October 2011.

Once you get down the escalator to the basement 2, MakeShake will immediately catch your attention. Its colourful façade with bold logos in shades of rainbow will prepare you for the jovial treats coming ahead.

At MakeShake, you can customise your own milkshake with a variety of Shake-Ins and flavours to choose from, blended with a homemade reduced sugar malted vanilla ice-cream –the less sweet ice cream will appeal to the health conscious. For those with a sweeter tooth, go all out with the add-ons.

Mix and match from a variety of options such as chocolates, biscuits, fruits, sauces and more.

The unadventurous can stick to the ‘Awesome Shakes‘, which include popular favourites such as Strawberries ‘n’ Cream, Bananarama, Simply Marshella, Yuan Yang and Chocolate Addict. For something more unique, opt for the Malibu Shake comprising of coconut and pineapple or the Peanut Butter Sandwich comprising of peanut butter, banana and chocolate fudge. The ‘Awesome Shakes’ recipes are fail-proof. Unless you don’t mind experimenting with unconventional combinations and end up something too bizarre, sticking with the pre-concocted milkshakes is the safest bet.

The Peanut Butter Sandwich and Chocolate Addict comes only in a large size, reason being there are more ingredients added and they didn’t want to affect the ratio of ice cream to ingredients.

One of my favourite is the Chocolate Addict; flavoured with a dose of chocolate fudge, you will also find crunchy bits of Kit Kat and Maltesers in there. If that isn’t enough to satisfy the chocoholics, top up with another $0.70 for additional Nutella for a richer chocolatey flavour.

You won’t find gritty bits of crushed ice; the ice cream and milk are blended into a smooth and thick consistency –no ice added.

The milkshakes are thicker than the norm, thus the slogan ‘Suck Hard’. I prefer a slightly melted down milkshake for easy slurping.

 The Simply Marshella is another addictive shake. Comprising of Nutella and Marshmallows, this milkshake is utterly smooth, with the creamy chocolatey goodness gliding down your throat. Topped with nibble-size marshmallows that are not too soft to a point where it disappears into nothingness, it provides sufficient texture.

The Strawberries ‘n’ Cream wasn’t sweet enough to satisfy my sweet tooth, but I enjoyed the novelty of adding cream cheese instead of plainly vanilla ice cream. This milkshake reminds me a little of my all-time-favourite Ben & Jerry’s Strawberry Cheesecake. Perhaps I would add some graham biscuit crumbs for some texture the next time round!

The Yuan Yang would appeal to coffee and tea drinkers, but it isn’t something I would order again. My companion, on the other hand, enjoyed this.

With so many options of Shake-ins, I’m looking forward to discover more flavour combinations. Reasonably priced at $3.70 for a small cup that comes with 1 shake-in and $5.20 for a large cup (with 2 shake-ins), I’ll definitely return for more.

About the AuthorMelissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at melissa@hungryepicurean.com

De Dietrich is an internationally brand, and has been creating high quality kitchen appliances since 1684. Their elegant showroom features a live cooking station, replete with user-friendly equipments and aesthetically pleasing Le Creuset cookware. We attended culinary demonstration by guest chef Stephane Istel, Executive Chef of db bistro moderne, where he will be whipping up 3 recipes, up-close and personal, in the sleek and stylish kitchen at De Dietrich.

Chef Stephane Istel presented a 3 course meal consisting of a soup, a main course and dessert.

Butternut Squash Velouté with Spiced Cranberry Coulis

Ingredients

- 3tbsp Unsalted butter

- 2 Medium leeks, peeled thinly sliced

- 2 Celery stalks, thinly sliced

- 1 Medium Onion, peeled and thinly sliced

- 1 Sachet of 2 flat-leaf parsley, 1 sprig thyme, 1 clove garlic, 1 cinnamon stick & 2 cloves tied in a cheesecloth

- Pinch of ground nutmeg

- Salt and freshly ground pepper

- 1lb butternut squash, peeled, seeded, cut into 1″ dice

- 2½ quarts chicken or vegetable stock

- ¾ cup heavy cream

(Tip: Butter is indispensable in Chef’s kitchen. He likes butter from the brand Echire)

Method:

1. Warm the butter in a large pot over medium-low power level and add the leek, onion, celery, cheesecloth sachet and ground spices and season with salt and pepper. (Tip: Sautéing the vegetables will extract maximum of flavour for a flavoursome soup)
   
   
2. Cook, stirring frequently, for approximately 7-8 minutes or until the vegetables are translucent and tender but not browned.
   
3. Add the squash, cook for 5 minutes more and then add the chicken stock and cream. Bring it to boil, lower the power level and simmer for 30 minutes. (Tip: The long simmering process draws out maximum flavour from the ingredients)
   

   
   

4. Discard the sachet and transfer the soup to a blender. Purée until smooth and adjust the seasoning with salt and pepper if needed.
   
5. Pass the soup through a fine-mesh sieve and set aside to cool.
   

   
   
   

6. Cover with plastic wrap and refrigerate until needed. Before serving, bring the soup to a boil. (The soup may be made in a day in advance and stored in the refrigerator overnight.)
   

Tip: There shouldn’t be too much liquid in the soup for a more concentrated flavour.

Cranberries add acidity to the soup to balance the richness of the butternut squash.

Spiced Cranberries Coulis

Ingredients

• 1 tsp Grape seed oil or other flavourless cooking oil
  
• 3 cups Frozen cranberries
  
• ½ cup Water
  
• 1 tsp Sugar
  
• Small pinch of ground cinnamon, Small pinch of ground nutmeg
  
• Small pinch of ground ginger, Small pinch of ground clove
  
• Salt and freshly ground pepper
  

Method:

1. Warm the oil in a sauté pan over booster and add cranberries. Sauté, tossing frequently, until the cranberries become wrinkly and burst.
   
2. Add the water, sugar, spices, salt and pepper, stir quickly to combine and immediately pass the cranberries through a fine-meshed sieve while hot.
   
3. Set aside to cool and, if the mixture is too thick to drizzle, stir in a bit of water.
   
4. To serve: Ladle the hot soup into 8 warm serving bowls and drizzle the soup with cranberry coulis.
   

Optional: Caramelized pumpkin seeds

• Pumpkin seeds
  
• Water (40%) and sugar (60%)
  

Method: (The method is written based on my memory, as the recipe didn’t include this portion)

1. Bring water and sugar to a boil and add pumpkin seeds.
   
2. Boil until water is reduced. Spread the pumpkin seeds on a baking tray and leave it in an oven (180°C) till golden brown.
   
3. Sprinkle on soup for more texture.
   

Optional: Stir fry pumpkin cubes

• Pumpkin, cubed
  
• Butter
  
• Salt and pepper
  
• Herbs
  

Coq Au Vin (Serves

Ingredients

• 8 chicken legs
  
• 1 medium onion
  
• 1 carrot, sliced
  
• 2 celery stalks, sliced
  
• 2 heads garlic, sliced in half
  
• Sachet of 8 sprigs thyme, 1 fresh bay leaf, 2 teaspoon coriander seed, 1 teaspoon cracked white pepper tied up in cheesecloth with butchers twine (Tip: you may add parsley stems and rosemary)
  
• 2lb small white button mushrooms, cleaned and trimmed
  
• 1lb pearl onions
  
• 1/2 lb slab bacon, cut into ¼ inch slices
  
• 1btl (750ml) dry red wine
  
• ½btl (375ml) ruby port wine
  
• 4tbsp olive oil
  
• 4tbsp all purpose flour
  
• 2 cups unsalted chicken stock or canned chicken broth
  
• 2 cups unsalted veal stock
  
• Salt and freshly ground pepper
  

Method:

The Day Before: Separate the chicken legs and thighs. Place in a large container with the onion, carrot, celery, garlic and sachet.

1. Cook the bacon in a large sauté pan over medium power level until just crispy.
    
2. Wrap the bacon, pearl onions and mushrooms in separate cheesecloth bundles and tie with the butchers twine; add to the container with the chicken.
   
   
3. Cover all ingredients with the red wine and port and marinate in the refrigerator overnight.

   
   

4. Preheat the oven to 325°F / 160°C. Drain all ingredients from the wine and reserve. Reduce the wine in a large pot by half.
   
5. Pat the chicken dry, season well, and heat the olive oil over medium-high power level in a large Dutch oven, stirring occasionally, on medium heat until soft, about 6 minutes. Add flour and cook, stirring for another 4 minutes.
   
6. Add the reduced wine, chicken, mushroom, pearl onion and bacon bundles to the Dutch oven with the veal and chicken stock. Bring to a simmer, cover with a round of parchment paper and transfer to the oven (205°C). Cook for 15 minutes, or until the chicken is tender.
   
7. Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion and celery. Remove the bacon, pearl onion and mushroom from their bundles.
   
8. If the sauce seems too thin, return to the heat and reduce until desired consistency (it should coat the back of the spoon).
   

   (Tip: For a thickener, Chef mixes butter and flour in equal ratio)
   

9. Incorporate all ingredients back together and serve hot.
   

Note: This dish is great served with fresh pasta or rice. It can be kept, chilled for up to 4 days.

Chocolate Soufflé

Ingredients

• 125g Dark chocolate (70% cocoa)
  
• 75g Butter
  
• 75g Sugar
  
• 25g Cocoa powder
  
• 6 Egg yolks
  
• 6 Egg white
  
• Butter
  
• Sugar
  
• Icing sugar
  

Method

1. Prepare the soufflé mould: brush the insides with soft butter and place in the fridge to set. Once the butter is hard, repeat with another layer of butter, sprinkle with sugar and tap out the excess. Keep in the fridge until needed.
   
2. Melt the chocolate and butter over the induction hob at level 2.
   

   
    Whip the egg whites until they reach a soft peak and slowly add the sugar, whipping until the egg whites are stiff and glossy.
   

3. Mix the egg yolks and cocoa powder into the melted chocolate and then fold into the whipped egg whites.
   

   
   

4. Spoon the soufflé mixture into a piping bag and pipe into your soufflé moulds. Run the tip of a small knife around the top of the mould, as this will help prevent the soufflé from sticking to the mould and gives a more even rise.
   
5. Preheat the oven to 400°F / 205°C and bake soufflés for about 12 minutes. Place the soufflés on a plate and dust with icing sugar.
   

Before Baking

After baking

Chocolate sauce

Ingredients

• 250ml Water
  
• 80g Sugar
  
• 60g Cocoa powder (70% cocoa)
  

Method

1. In a small pot, bring the water, sugar and cocoa powder to a boil then add the chocolate.
   
2. Take off the heat and stir until all the chocolate has melted into a smooth consistency.

I enjoyed the culinary demonstration at De Dietrich, especially the close-up seating arrangement; we are separated from the Chef by merely a countertop.

Chef Stephane demonstrates cooking in fine bantering manner, eager to impart his skills, rather than being a stern chef that we will all be intimidated by. I enjoyed his sense of humour and he interacted well with us participants.

A key point that Chef Stephane emphasises is that we have to cook intuitively rather than following the recipe blindly, and always taste! I hope you’re inspired to cook up a storm, because I sure am!

La Galerie De Dietrich

120 Lower Delta Road
The Cendex Centre
Singapore 169208

Tel: +65 6508 4600

Opening hours:

Mon to Fri: 10.30am-7.30pm
Sat: 10.30am-6.00pm
Closed on Sun and Public Holidays

For more information, please visit www.dedietrich.com.sg

About the Author

Melissa Koh is interior design trained, with a strong passion in photography and food. Her dream is to travel the globe, experiencing different cultures, food and art, documenting every moment on camera. She can be contacted at melissa@hungryepicurean.com