Quite Nice Lunch @ Hokkaido Izakaya at Japan Food Town Wisma on 27Jul2016

hokkaido wagyu don

hokkaido wagyu don – S$19 

went with wife to taka to run some errands on 27.7.2016.

hokkaido izakaya

hokkaido izakaya @ japan food town wisma 

we walked over to wisma. japan food town is on level 4.

we looked around the different shops for their lunch fares & promos & decided on hokkaido izakaya.

hokkaido wagyu don

hokkaido wagyu don – S$19 

wife took the special kaisen don set & i took the hokkaido wagyu don set. ^^

anyway we shared the food, as usual.:-)

the beef don was pretty good. wagyu may not be top grade or cut, not like the ohmi wagyu at hachi or miyazaki wagyu at mikuni. it was sliced very thinly & was tender, and the taste of the don was quite good standard for S$19 lunch set. i liked this.

special kaisen don

special kaisen don – S$28 

there were no prior food photos. special kaisen don was nothing like the tsikiji market.

sashimi very fresh. salmon belly was good quality & ama ebi sweet & nice. tai & maguro (tuna) ok. ikura nice. the don (sushi rice) was nice too.

special kaisen don

special kaisen don – S$28

i was not much impressed with the chirashi don. it was not like expensive, but also not best value either.

the recent chirashi don set i had at sun with moon was S$33.80, but it came with a substantial side dish, a pork nabe. i would say the chirashi don at sun with moon was better quality & better value.

overall, lunch was quite good standard la, though not that cheap…

c.h.e.f andy

++++++++++++++++++++++

Hokkaido Izakaya

Address:

Level 04 Japan Food Town,Wisma Atria, 435 Orchard Road, 238877
Contact:
62623461
Opening Hours:
Daily: 10:00 – 22:00

Sumptuous Kaiseki Dinner – Mikuni Grand Tour Tasting Menu @ Mikuni Fairmont on 25Jul2016

hokkaido crab with yuzu jelly

hokkaido crab with yuzu jelly

went with wife & daughter to mikuni again on 25.7.2016. ^^

thought 50% discounts ending 1.8.2016. received amex mailer to the effect. anyway mikuni staff said they elected to remain status quo.

mikuni grand tour tasting menu

mikuni grand tour tasting menu

got a bit tired eating same staff on ala carte menu.

decided to take the kaiseki menu this evening. looked quite good including abalones, jap wagyu, qulaity sashimi…

at S$110pax after 50% discounts, maybe this a match for hachi’s top draw kaiseki lunch, the best i had.

prawn crisp

prawn crisp

prawn crisp was standard. sometimes it was soft. today crisp, good!:-)

hokkaido crab with yuzu jelly

hokkaido crab with yuzu jelly

hokkaido crab with yuzu jelly such a wonderful way to start..

hokkaido crab with yuzu jelly

hokkaido crab with yuzu jelly

came with apple & caviar, & i don’t know, gold leaf??

so delightful to behold, so delicious to eat…

sashimi moriawase - aburi otoro, tai, hamachi, ika

sashimi moriawase – aburi otoro, tai, hamachi, ika

wife & daughter asked for the otoro to be aburi-ed ie flamed.

sashimi moriawase - otoro, tai, hamachi, ika

sashimi moriawase – otoro, tai, hamachi, ika

hamachi & ika were excellent, tai still a bit fibrous…

sashimi moriawase - otoro, tai, hamachi, ika

sashimi moriawase – otoro, tai, hamachi, ika

the otoro were amazing..just looked at the marbling…

tempura asparagus with truffle

tempura asparagus with truffle

this so pretty…

tempura asparagus with truffle

asparagus kakiage with truffle

never taken a deep-fried asparagus before…

very nice of course, with truffle & ikura to boot…

tempura asparagus with truffle

tempura asparagus with truffle

very nicely done, chef!

deepfried abalones

tempura abalones

never taken tempura abalones either.

deepfried abalones

tempura abalones

it was good of course, but i still feel a bit wasted. will ask the chef to do the japanese or chinese braised version next time.

grilled ayu

grilled ayu

ayu looked so nice also.

grilled ayu

grilled ayu

you can see lot of robatayaki restaurants in japan (say shinjuku) where people gathered at the open hearth to enjoy this skewered delicacy.

the meat is finer than say saba & sanma, maybe that’s why japanese like this. for me i prefer oily flavourful fish like saba & sanma much better! this ayu too bland for me….

grilled miyazaki wagyu

grilled miyazaki wagyu

the miyazaji wagyu was simply heavenly.

grilled miyazaki wagyu

grilled miyazaki wagyu

hachi’s ohmi is a better quality wagyu but the overall experience were just as good for both dishes. these miyazaki beef very well charred & very marbled & flavourful.

sushi

sushi

we had a tuna & shima aji sushi to round off the dinner.

sushi2

sushi

quite good la…no complaints.

shiso sorbet & yogurt

shiso sorbet & yogurt

the shiso leaf sorbet & yogurt mousse was quite a nice dessert. refreshing & something new, not the run of the mill ice creams & yuzu jelly.

very delicious & enjoyable dinner. though we come mikuni many times, we usually order ala carte & very rarely take the kaiseki menu. this one turned out to be really excellent.

c.h.e.f andy

+++++++++++++++++++++++++++++++++

Mikuni

Address:

80 Bras Basah Rd, Fairmont Hotel 3/L, Raffles City, Singapore 189560

Contact:

6431 6156

Opening Hours:

Mon-Sun: 12-2:30pm, 6:30-10:30pm

Very Good Lunch with OPS Friends @ Ah Yat on 26Jul2016

whole peking duck - S$38

whole peking duck – S$38

had a really good lunch with my OPS friends, 6pax, at ah yat seafood grandstand on 26.7.2016. ^^

was here for 7pax early birthday dinner few weeks back with some close friends.

ah yat dishes

ah yat dishes

top view after we demolished the steamed soon hock.:-)

whole peking duck - S$38

whole peking duck – S$38

they have promotion whole peking duck ay S$38 weekdays S$52 weekends.

the catch is the second dish (noodles, fried rice, cabbage wrap etc) is like S$15 for medium.

might as well order a hor fun or noodles? or i was eyeing the lobster noodles at S$28.

anyway the duck meat was very nice, flavourful, moist, tender & best S$0.

alaskan crab tanhoon prawns - S$32

alaskan crab tanhoon – S$32

we had the alaskan crab tanhoon.

this was the dish that inspired my claypot tanhoon prawns. ^^

steamed soon hock - about S$30

steamed soon hock – about S$30

the live soon hock price is S$55/kg.

i asked for one <600g. it was about S$30. i think just the right size for us.

pepper crab - S$19.80

pepper crab – S$19.80

they had the cheaper crabs, not large ones, priced at S$19.80.

they claimed about 500g. i managed to pick 2 larger ones. some looked quite small actually.

the pepper crab was very well done. nice pepper flavours not too overpowering, mildly sweet. it was good.

pumpkin crab - S$19.80

pumpkin crab – S$19.80

all my friends liked the pumpkin crab, a new flavour to them. we ordered some man tou 馒头 to wipe up the gravy.

all in all, a very good lunch, great friends, delicious food for 6pax cost S$188. that’s really quite good for me.

i guess we could have walloped a lobster noodles too, but maybe it was ok, can do that next time.

c.h.e.f andy

++++++++++++++++++++++++++++++++

Address

#03-01/02, The Grandstand, 200Turf Club Road, 287994

Reservations

+65 6884 6884
+65 68832112

Opening Hours

Daily: 11:30 – 14:30

Daily: 17:30 – 22:30

Great Lunch @ Paradise Dynasty at Westgate Mall on 25Jul2016

xiaolongbao 小笼包

xiaolongbao 小笼包 

had great 6pax lunch with my OPS friends at paradise dynasty at westgate mall on 25.7.2016. ^^

we went to visit an OPS friend’s mom who was hospitalised & recovering at ng teng fong hospital after a fall.

after that we walked over to westgate mall & decided on paradise dynasty for lunch.:-)

the xiaolongbao 小笼包 here is one of the best. you can lift quite easily w/o breaking. the skin is thin, the soup inside is sweet & tasty & the meat too, very good! although we need not order the more expensive multi-colour ones.

snow fungus

snow fungus 

snow fungus was excellent. great taste, succulent!

spicy dumplings 抄手

spicy dumplings 抄手 

spicy dumplings 抄手 very good too.

spring rolls

spring rolls 

& i was quite surprised the spring roll was good – crisp & tasty…usually i wouldn’t order spring roll.

radish dumplings

radish dumplings 

radish dumplings also good standard. the pastry is fluffy, fragrant & the radish very sweet.

$1 水煮鱼

$1 水煮鱼

best was the $1 水煮鱼. we ordered the medium spicy. it was very fragrant & tasty.

they used snake head fish, very slightly tough.

somehow the fish which was also snakehead was much better when i had it at chengdu sichuan?

maybe it is better to use 鲶鱼or 巴丁 pating fish.

赛螃蟹

赛螃蟹 

the 赛螃蟹 here also very tasty. i liked the vinegared taste.

prawn fried rice

prawn fried rice 

fried rice was ok but no comparison with ie totally outclassed by the spicy fried rice at crystal jade lamian xiaolongbao!

string beans

string beans 

string beans was very good.

lettuce

lettuce 

so was the lettuce.

lunch was S$124 for 6pax. a very good lunch. we really enjoyed the food.

c.h.e.f andy

+++++++++++++++++++++++++++

Mock Kurobuta Pork Ribs – Simply Wonderful

mock kurobuta pork ribs

mock kurobuta pork ribs

made a mock kurobuta pork ribs on 24.7.2016. ^^

kurobuta with pumpkin puree

kurobuta with pumpkin puree

had one of the best kurobuta prok ribs at foc just yesterday on 23.7.2016. ^^

excellent texture & taste. pumpkin puree wonderful too.:-)

it was exactly what i expected. i had this a year before in aug2015 & was eyeing this dish to order.

pork ribs, seafood apella & garlic squid

pork ribs, seafood apella & garlic squid

i called my own concoction mock kurobuta becos i am using ordinary 500g prime ribs, the frozen ribs from sheng shiong.

& though i used frozen prime ribs, i think flavour & texture wise almost approximate the kurobuta ribs at foc, so it was in fact very good ribs.:-)

mock kurobuta pork ribs

mock kurobuta pork ribs

in order to create the tender yet firm not old texture, i fine braised (slow low temperature braising) the ribs in a 95degC oven for 5hrs.

this turns collagen (tough connective tissues) to gelatine & flavours the meat, also it dissolves the fat & flavours the meat.

mock kurobuta pork ribs

mock kurobuta pork ribs

key considerations in any cooking are texture & taste.

i made an excellent fine braised pork ribs (best using spare ribs or pork soft bones).

this though was western flavour, so i needed to experiment a new marinade.

  1. for marinade, i added 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions.
  2. then i stir-fried 2 star anise, 2 bay leaves in a wok. then i added 1/2 sliced onions & caramelise, & added the marinade. then added coriander & off fire.
  3. then pan-charred/browned the ribs in some butter
  4. & placed in sealed oven dish i 95degC oven for 5hrs.
mock kurobuta pork ribs

mock kurobuta pork ribs

the flavour & colour were quite excellent straight from the oven.

but i wanted to char it a bit further. the blackened part were the marinade. while that did not affect the dish much it did not look as nice. so for next round if i decide to char it more i would wipe clean & dry the marinade.

c.h.e.f  andy

Ingredients:

  • 500g prime ribs (i used frozen prime ribs from sheng shiong)

marinade:

  • 2 tbsp red wine
  • 1 tbsp (flat) yuzu jelly
  • 2 tbsp light soy sauce
  • 1 tbsp mustard
  • 2 tsp chopped garlic
  • 2 stalks chopped scallions
  • 2 star anise
  • 2 bay leaves
  • 1/2 yellow onions
  • 2 stalks coriander

Directions:

  1. scald pork in boiling water, clean & drain
  2. use a little butter – fry & charred pork ribs both sides. remove & put in oven dish
  3. for marinade, mix 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions. fry star anise & bay leaves. fry 1/2 yellow onions to caramelise. add marinade. then add coriander & off fire.
  4. add marinade over pork ribs in oven dish & spoon over the ribs. seal oven dish & place in 95degC oven for 5hrs.
  5. remove. wipe clean the ribs & sear/char ribs over high fire. serve with or w/o drained sauce.

Homecooked Dinner – Pork Ribs, Sauteed Garluc Squid & Seafood Paella on 24Jul2016

seafood paella

seafood paella

children were out this evening, so wife & i had dinner at home ourselves on 24.7.2016. ^^

pork ribs, seafood apella & garlic squid

pork ribs, seafood apella & garlic squid

made 3 dishes this evening-

1. seafood paella
2. grilled & slow braised pork ribs (new recipe)
3 sauteed garlic squid with egg yolk

mock kurobuta pork ribs

mock kurobuta pork ribs

the 3 dishes were not comparable with foc in the looks department of course.

mock kurobuta pork ribs

mock kurobuta pork ribs

still, though i used frozen prime ribs from sheng shiong, i think flavour & texture wise it almost approximates the kurobuta ribs at foc, so it was very good ribs.

this a new preparation i created, will post the recipe later.

mock kurobuta pork ribs

mock kurobuta pork ribs

i charred/browned the pork ribs before the fine braising in a 95degC oven for 5hrs.

so pork ribs were very tender, and i also created a very tasty marinade.

mock kurobuta pork ribs

mock kurobuta pork ribs

i tried to brown the ribs again after braising, so it blackened a bit from the marinade.

not decided yet whether this step is necessary. if i do it then i will wipe off the marinade first.

sauteed garlic squid with egg yolk

sauteed garlic squid with egg yolk

the sauteed garlic squid had too much sauce need a bit of adjustment. taste was quite good though nothing special.

i didn’t think foc squid dish was special in any case, but still a good dish to have for group dinners & will try to improve it.

seafood paella

seafood paella

paella was very tasty, rice texture was ok but maybe should make it a bit harder in the middle

seafood paella

seafood paella

i vary it a bit from my seafood risotto dish par excellence.

instead of frying the prawns & squid in butter, i just added to the rice before putting in a 210degC oven.

seafood paella

seafood paella

& i added some butter to the rice at the end of cooking & turning off the fire.

seafood paella

seafood paella

prawns were tasty & great texture & flavours.

seafood paella

seafood paella

sotong was also tasty & just right.

the dish could not compared with the really excellent seafood risotto par excellence i made previously which almost approximate miky’s.

c.h.e.f andy

A Wonderful Birthday Dinner @ FOC on 23Jul2016

kurobuta with pumpkin puree

kurobuta with pumpkin puree 

we had a wonderful early 7pax family dinner for youngest daughter at foc on 23.7.2016.

daughter chose the place.

we had great family tapas dinner here when son was back last aug2015.

foc

foc 

foc requires credit card for more than 5pax reservation on weekends. our reservation was 6pm seating, to vacate by 8.30pm.

we had a cosy front corner table looking out on the road.

food (& service) was what we expected, did not disappoint.:-)

patata bravas

patata bravas 

patata bravas (fiery as in spicy potatoes) was a good starter. potato was tasty.

my second time having it here, felt there was no signature spiciness & “fire” in this version.

mushroom croquette

mushroom croquette 

liked the 2 croquettes as before.

mushroom croquette more intense flavours.

jamon croquette

jamon croquette 

but i like the jamon just as much if not more, lingering savoury taste. crispy crunchy & flavourful croquette.

chorizo egg

chorizo egg 

they said the chorizo was made in house. nice combination with the solky egg.

grilled octopus

grilled octopus 

grilled octopus was good as before.

still very tender, on second trying though it was less impressive than i thought it was, c/w with the very good ones we had in portugal recently & in london & italy before.

squid dish with egg & brioche

squid dish with egg & brioche

eldest daughter liked the squid dish with egg & brioche. probably because it was a first try.

squid dish with egg & brioche

squid dish with egg & brioche

dish was nice with great olive oil & garlic taste & poached in own sauce, taste of the sea.

for me, nothing impressive.

one dish i forgotten to take was the slider, twin tiny burgers. we each cut a small piece.

nice but nothing special.

scampi & sotong fiduea

scampi & sotong fiduea 

the paella & fiduea here were very good.

this was a blackboar special, a pulled pork (they said suckling pig but not sure made any difference when no crispy skin served) & scallop. very flavourful la…excellent paella.

scampi & sotong fiduea

scampi & sotong fiduea 

fiduea was just as good, very tasty with the shellfish stock & cut squid. & i like the fiduea texture like well infused flavourful beehoon.

scampi & sotong fiduea

scampi & sotong fiduea 

scampi was nice but only one.

squid ink paella

squid ink paella 

squid ink was very tasty dish also.

squid ink paella

squid ink paella 

but maybe not special for wife & me, since i cook a pretty excellent squid ink risotto myself.

kurobuta with pumpkin puree

kurobuta with pumpkin puree 

i liked the kurobuta here best! ^^

very flavourful…texture is approaching a bit of pulled texture, which normally too soft & sinewy for my preference, but this one was just very tasty & tender…

i am replicating the dish right now – i used prime ribs so just faking a kurobuta by slow fine braising in 95degC oven for 5hrs. will post later.:-)

lamb rack with some curried sauce

lamb rack with some curried sauce 

the lamb with a but of curried mint sauce or something was very good.

in fact, trying it for second time, i thought it was much better than i remembered.

lamb was very tender & a bit stronger/gamier than most restaurants & also more than my own pistachio crusted rack of lamb.

i liked the flavour though & the interesting sauce which i think was mildly curried.

chocolate burger

chocolate burger 

the service staff recommended a chocolate burger for my daughter.

looked beautiful of course.

chocolate burger

chocolate burger 

& it was also nice chocolate. for myself i prefer dark & not milk chocolates.

rest did not want dessert.

restuarant offered a brownie cake for my daughter, together with birthday candles, very good of them.

dinner was about S$370 for 7pax include drinks, quite ok really for the food quality, ambience & service. a very pleasant & memorable evening for our family.

c.h.e.f andy

+++++++++++++++++++++++++++++

FOC
Address:
40 Hongkong Street, 059679
Contact:

+65 61004040
Opening Hours:

Mon – Thu: 12:00 – 02:00

Mon – Thu: 18:00 – 22:00

Fri – Sat: 12:00 – 02:00

Fri – Sat: 18:00 – 22:30

Closed: Sun

Best Prawn Noodles for OPS Makan, Karaoke & Chilli on 15Jul2016

wa...prawn bakut noodles so sedap...irresistable la!

wa…prawn bakut noodles so sedap…irresistable la!

my OPS primary school buddy invited us for a homecooked prawn noodles on 15.7.2016. ^^

of course the real chef is the wife la!

wa…this prawn noodles really was mo tuck ten…lagi sedap…totally irresistable! ^^ should have taken 1 more bowl la…but tummy already bulging…

before the real thing - century eggs pickled ginger

before the real thing – century eggs pickled ginger

he has an internet tv so we could youtube songs with subtitles & do our own karaoke.

it was loads of fun actually. we did cantonese 上海滩,帝女花,要拼才会赢, & chinese & english songs. & 2 of our friends broke into cha cha…lots of talents in OPS la…:-)

host provided some small bites, like century eggs pickled ginger.

before the real thing - medex giant topsheel from mexico

before the real thing – medex giant topshell from mexico

like the branded medex giant topshell from mexico..:-)

& we had the koropok from penang i think?

prawn bakut noodles so sedap...irresistable la!

prawn bakut noodles so sedap…irresistable la!

but the thing worth waiting for…tantantantan! was prawn noodles…

must say is way beyond expectations leh…beyond 3 sigma la…even we started from high expectations…

& in this case it was really difficult to do for 13pax & have enough the next day for another group of ravenous boys (my friend’s son’s friends) visiting.

& it’s made bowl by bowl so the noodles were al dente & warm, with my friend taking orders for each bowl. not easy for homecooked preparation, and of course we only had soup version. not easy to make the chilli also…

the soup was the bestest, very smooth, intense but not overly, and very flavourful.

my first impression was it’s almost as good as alan’s!

so i went to why eat har for prawn noodles soon after.

i took my usual dry noodles at WEH, served as usual with a separate bowl of soup. soup was excellent as always, but perhaps the experience of taking soup with dry prawn noodles & taking a more savoury prawn noodles soup whole is somewhat different, so i could not actually decide that alan’s soup was better or not..both were very good!:-)

and the pork ribs were very good too. my friend used better quality prime ribs for home dinner. texture was very good & flavour too, but maybe alan’s pork rib overall was better, though the recent ones i tried were not the best i had at his WEH stall.

& of course my friend had pig’s tail which should make the soup more flavourful.

got dessert table some more

got dessert table some more

we had some fruits after prawn noodles.

almond jelly

almond jelly

i took the almond jelly, was pretty nice.

almond jelly

almond jelly

& according to my friend’s wife quite easy to do.

weng tong brought 糯米荔枝

another friend brought 糯米荔枝

another friend brought 糯米荔枝, the tiny vanishing seeds type.:-)

wai han brought pandan & durian rolls

another friend brought pandan & durian rolls

another friend brought pandan & durian rolls.

6kg ah seng durians orh kue + D13

6kg ah seng durians orh kue + D13

& i brought 6kg ah seng durians orh kue + D13.

the D13 bottom right packet was the best, very intense & flavvourful.

ah seng durians orh kue

ah seng durians orh kue

& through, many friends were belting out songs.

& 2 friends broke out in cha cha. very fun & enjoyable evening.

c.h.e.f andy

Superb 6-course Degustation Dinner @ Salted and Hung on 21Jul2016

king fish & prosciutto

#1 king fish & prosciutto

wife bought excellent 2pax dinner at salted & hung on 21.7.2016. ^^

salted & hung 6-course 100gourmet dinner on 21.7.2016

salted & hung 6-course 100gourmet dinner on 21.7.2016

this the citibank jul2016 100gourmet dinner.

i had a great dinner at lewin terrace with some friends for jun2016 100gourment & wife was not in singapore at the time.

chef at work

chef at work

we sat at the counter & was greeted by brent savage, the visiting aussie guest chef from bentley restaurant & bar, sydney.:-)

we had a good view of the chefs at work.

salted & hung

salted & hung

salted & hung was fully booked for this evening’s 100gourmet dinner.

salted & hung

salted & hung

this restaurant serves contemporary australian cuisine & specialises in curing & grilling.

discriminating birds or human?

discriminating human?

animal farm quip?

discriminating birds or human?

discriminating human?

whatever taste good is good la…

king fish & prosciutto

#1 king fish & prosciutto

this a brent savage dish..chef explained that in line with the restaurant focus salted & hung, we have cured king fish which was brined in salt & sugar.

(i did curing with salmon belly before twice, very nice but a bit worried about food safety so did not do after.

looking at the photos, that was 2 years ago already in jul2014).

king fish & prosciutto

#1 king fish & prosciutto

the combination of flavours was very good. i liked the prosciutto very flavourful. the cured kingfish was ok but nothing special. the cucumber flower & dressing etc went quite well. a good starter certainly, not overwhelming.

raw scallop

#2 raw scallop

the raw scallop was excellent. very fresh, sweet, tasty.

raw scallop

#2 raw scallop

i liked the entire dish…scallop, beetroot, brocoli etc

salad with raw scallop

#2 salad with raw scallop

this a really superb dish by the resident chef drew nocente.

#3 confit egg yolk

#3 confit egg yolk

i like the confit egg yolk too, with its silkiness.

#3 confit egg yolk

#3 confit egg yolk

combined well with the salty nori (seawwed) & there were some crunchy beans.

wife so so with egg yolk generally. for me, i enjoyed it.

#4 salted duck

#4 salted duck

the salted duck was also a very pleasant surprise.

a very tasty dish, very tender & flavourful duck, very nicely brined & sous vided.

#4 salted duck

#4 salted duck

& the comte cheese added to the flavours. enjoyed this less common preparation very much.

i am thinking to experiment & try making this dish.

i do an awesome tea smoked duck breast. can vary a bit & try this salted duck. i guess most difficulty is in creating the sauce?

#5 blackmore wagyu flank 9+

#5 blackmore wagyu flank 9+

the blackmore wagyu 9+ marbling score flank steak was excellent.

according to the grill chef, they browned it first, then smoked of 1/2hr to 1hr in a smoker, then sous vided & finally grilled.

he explained that they try to get the secondary cuts so can offer less expensive choices to diners, and also it offers more culinary challenge to make a good steak from a lesser cut.

#5 blackmore wagyu flank 9+

#5 blackmore wagyu flank 9+

a very enjoyable steak, perfectly charred, very intense flavourful & tender meat.

it was not the japanese wagyu class of marbling melt-in-the-mouth flavourful, but a smooth, intense, beefy flavourful. a really excellent steak for me!

#6 mangosteen, bickwheat soil, sorbet

#6 mangosteen, bickwheat soil, sorbet

and i enjoyed the dessert as well.

#6 mangosteen, bickwheat soil, sorbet

#6 mangosteen, buckwheat soil, sorbet

wife & i not really dessert persons. wife still not particularly impressed.

for me it was quite a superb combination of texture & flavours, milding sweet & tangy as well, and with crunchy bits, almonds, buckwheat soil etc.

chefs team

chefs team

it was really quite fun to watch the chef at work. they were well organised & orderly, & served out the dishes unhurried & in good time.

grill chef at work

grill chef at work

& gave some personal attention time also for some chats & exchanges.

overall when i first looked at the salted & hung menu & the lewin terrace menu i was naturally more sold on the kagoshima wagyu sirloin vs a blackmore 9+ wagyu flank.

as it turned out i liked every course in this menu. & the overall dining experience was superb, maybe lewin terrace already a memory, maybe it’s dining with my wife this evening, but this dinner was very enjoyable indeed.

c.h.e.f andy

++++++++++++++++++++++++++++

Salted & Hung

Address:

12 Purvis St, 188591

Contact:

+65 6358 3130

Always Good Big Prawn Noodles @ Why Eat Har on 21Jul2016

big prawn + bakut noodles dry

big prawn + bakut noodles dry 

had big prawn noodles at why eat har again today on 21.7.2016.

we had 7pax. a friend’s friend happened to be at the food centre, so he came over to join our table. he already ordered economic rice so did not take the prawn noodles.

alan, the stall proprietor & my good friend’s brother came by to chat.

the most recent time we were here was 19.4.2016.

noodles here consistently good. prawn was fresh & sweet, noodles just right texture & chill yummy. today though i thought the chilli was just slight less intense & flavourful & a bit more spicy, still very enjoyable.

& the soup was so smooth, intense not overly, tasty…

pork ribs here also always good. today more meaty. texture & taste good though maybe some other times even better.

the big prawn bakut noodle was S$7.50.

big prawn + bakut noodles dry

big prawn + bakut noodles dry 

2 friends took the smaller bowls which came with the usual fish cakes & sliced pork that doesn’t accompany big prawn noodles. don’t know the price guessing about S$3.50.

this still the best prawn noodles i had, with the exception that i actually like wah kee @ pek kio food centre better but the price there is like out of the range i want to pay for prawn noodles.

c.h.e.f andy

Fish Head Curry & Chinese Wine Braised Chicken 黄焖鸡 on 20Jul2016

cooked fish head curry this evening on 20.7.2016.

had some left over curry paste from last dinner. my OPS friend gave me a tub & i used 1/2 the last time.

vegetable base for fish head curry

vegetable base for fish head curry

this a very easy dish to cook using a ready curry paste.

  • just fry the curry paste with some coconut milk then add onions, followed by long beans & lady fingers.
  • add cleaned fish head & coat both sides, remove the fish head & set aside
  • add chicken stock & the whole 200ml coconut milk & simmer to cook the long beans & lady fingers. last add egg plants.
  • when ready to eat, boil the gravy & add the fish head, then tomatoes & & tau kee, bean curd skin.
  • cook for 8 mins. serve.

a glorious dish, very tasty curry, yum yum & great fish head & vegetables.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

a friend bought dinner at 重庆烤鱼 2 nights ago.

one of the dishes was chinese wine braised chicken 黄焖鸡. the sauce was good but the chicken was dry & tough.

so i decided to make my own.

steamed chicken

steamed chicken

i marinated 1/2 chicken in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce, corn flour & some good light soy sauce. then steamed in a steam oven for 30mins.

this preparation is similar to my very nice claypot rice. the chicken was very tender & smooth.

ginger, onions, scallions, leek

ginger, onions, scallions, leek

i then fried ginger, chilli padi, onions, scallions, leek & added the marinade from the steamed chicken & cooked the vegetables.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

so i had a very tasty sauce & vegetables & a tender, sweet chicken.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

anyway i think the steaming may not be necessary. important thing just to marinade the chicken well then cook the vegetables with the marinade & add the chicken & cook for about 8mins (for debone chicken in my case), wings & wingstick a bit longer.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡 

the 花雕酒 & sesame oil flavours were excellent, and the leeks especially nice having infused all the flavours. i found that in the dish at 重庆烤鱼. that;s why i added leek to scallions, yellow onions & also some cut ginger & chilli padi.

a very enjoyable family dinner indeed!

c.h.e.f andy

 

Homecooked White Bee Hoon + Yong Tau Foo on 17Jul2016

white bee hoon + yong tau foo

white bee hoon + yong tau foo

went to chinatown market to buy some fish & prawns for a dinner on saturday.

so bought some yong tau foo as well.

so on sunday, i made a simple yong tau foo & white beehoon for family dinner on 17.6.2016.^^

very moist & stock infused white beehoon

very moist & stock infused white beehoon

i had some leftover very intense chicken stock from saturday’s dinner.

usually i would add chinese cabbage for the base. this time i didn’t have so just browned garlic cloves, added chilli padi & sliced ginger, then stock. & reduced the stock.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

when ready to serve i added the bee hoon, sliced chicken, prawns, sotong (did not have cured cuttlefish).

very moist & stock infused white beehoon

very moist & stock infused white beehoon

then tossed the beehoon well.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

after couple mins i off the fire & continue to toss & mix the beehoon.

white bee hoon & lau pok (crispy lard)

white bee hoon & lau pok (crispy lard)

i also prepared just little bit of crispy lard earlier.

white bee hoon & lau pok (crispy lard)

white bee hoon & lau pok (crispy lard)

in fact, i used some of the pig fat oil to fry the white bee hoon dish.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

the white beehoon was really tasty, very well infused with the stock & moist, with fresh seafood (prawns & sotong) & chicken.

excellent dish!!

yong tau foo

yong tau foo

yong tau foo was simple stuff.

my helper prepared ikan bilis soup befors she left the house on sunday morning.

white bee hoon + yong tau foo

white bee hoon + yong tau foo

i just cut the yong tau foo into 2 & cooked them in the ikan bilis dashi & then serve up a very sweet, yellow beans & ikan bilis flavoured soup.

dinner was simple & fun.

c.h.e.f andy

Wonderful Durian Desserts @ 记得吃 Jidechi on 18Jul2016

durian mousse S$6.50

durian mousse dessert @ 记得吃 S$6.50

after a very satisfying dinner at at chong qing grilled fish 重庆烤鱼, we looked for some dessert & wandered into the stall across the street.

记得吃 dessert stall

记得吃 dessert stall

it’s called 记得吃 remember to eat.

we actually thought it was 吃得记 (chinese read from right to left) like a makan boleh good to eat place but intending to have a double meaning read backwards.

that until i google & found that the correct name is 记得吃.

记得吃 dessert stall

记得吃 dessert place

the dessert they serve almost same as the snow city dessert雪山飞糊 at ksl city in JB which we visited recently.

the durian mousse (top photo) was very good. durian was thick, intense & flavourful probably D24.

it’s actually quite similar to the durian pengat at ellenborough market cafe.

it’s a large helping & we decided to just share 1 among 5pax. it was quite enough, quite big even for 2pax, ok for 3 to 4pax.

durian ice shavings S$6.80

durian ice shavings S$6.80

the durian ice shavings almost replica of snow city dessert.

durian ice shavings S$6.80

durian ice shavings S$6.80

all ingredients the same.

it’s a very good dessert. again i think too big to have one alone, best shared by 2pax or 3.

osmanthus jelly 桂花糕

osmanthus jelly 桂花糕 

we also shared an osmanthus jelly 桂花糕. i think this the best osmanthus jelly i tried, so flavourful.

better than timhowan in hong kong i thought.

chendol ice shavings

chendol ice shavings

we were curious with the chendol so ordered 1 to share.

chendol ice shavings

chendol ice shavings

it was good enough i guess if you have not tasted the real thing like the four seasons chendol at toa payoh lor 8 food centre.

it may even be better than many hawker centre fares where the chendol is quite dilute & no kick.

here the ice itself was coconut milk flavoured i think & quite tasty like the durian ice. the gula melaka was not enough though & not as thick & flavourful like four seasons’.

i think this a very good place for dessert, something different from the usual fare & no need to go JB to have it. will come back again. i think my friend already went back the next day… lol.:-)

c.h.e.f andy

+++++++++++++++++++++++++

Ji De Chi 记得吃

Address:

#01-03, Liang Seah Court, 8Liang Seah Street, 189029

Contact:

+65 63399928
Opening Hours:
Daily: 11.00am – 11.00pm

 

Great Dinner @ 重庆烤鱼 Chong Qing Grilled Fish on 18Jul2016

重庆烤鱼 chong qing grilled fish

重庆烤鱼 chong qing grilled fish – S$38

my OPS primary school classmate bought 5pax dinner last evening at chong qing grilled fish 重庆烤鱼 on 18.7.2016. ^^

the restaurant is at liang seah street so quite convenient to just park at bugis junction & walk over.

the entire street is lined up with chinese, mostly sichuan, restaurants. there is a korean arirang & maybe a thai restaurant.

重庆烤鱼 chong qing grilled fish

重庆烤鱼 chong qing grilled fish

we were there at 630pm on a monday & the place, including tables is quite full. people must like the food here.

重庆烤鱼 chong qing grilled fish

重庆烤鱼 chong qing grilled fish – S$38

sichuan is of course one of the 4 major cuisines 四大菜系. i like 水煮鱼best.

i have seen重庆烤鱼many times previously, but was not particularly motivated to try it, as i generally rather have steamed or poached fresh fish than grilled ones.

重庆烤鱼 chong qing grilled fish

重庆烤鱼 chong qing grilled fish – S$38

i liked this very much though this evening! my friend ordered 微辣. we both agreed that it would even taste better it it was spicier, so next time need to order 中辣.

thing about mala 麻辣 is that while people usually think about the numbness, for me the key thing is the fragrance 香 or “pang”. mala makes the fish or beef or fried rice very tasty & flavourful!

there was only seabass this evening. not sure what fish is best for this dish, but seabass was ok. the grilled skin helped to hold the fish & meat was in fact firmer. seabass has “mud” taste so this mala treatment is good.

there were many add-ons & chargeable, the coriander, the “duk” 年糕, & we added enoki mushrooms & pig skin as well.

scrumptious dishes

scrumptious dishes

重庆烤鱼 does not sell 水煮鱼 only 水煮牛肉 so my friend went next door to tapao back 水煮鱼, with the agreement of 重庆烤鱼restaurant.

水煮鱼fom next door

水煮鱼from next door

i really enjoy this dish水煮鱼. seldom eat it as no kakis to eat with, just like the indian curry fish head.

fish is so tender & flavourful.

my favourite水煮鱼 restuarnat is chengdu sichuan at outram road but just read that they were closed & perhaps the old chendu sichuan now located at pagoda is the same restaurant. will find out.

水煮鱼fom next door

水煮鱼from next door

my friend thought it was 鲶鱼 or he said he overheard “pating” (which is also a cat fish) but maybe it was snake head or “loi her”..

水煮鱼fom next door

水煮鱼fom next door

anyway it was so tender & tasty. now i really want to eat this again la…^^

between 水煮鱼 & 重庆烤鱼 i still like 水煮鱼more but now i am quite motivated to try 重庆烤鱼 again. it is a more comprehensive dish with all the add-ons.

黄焖鸡 slow braised hua tiao wine chicken

黄焖鸡 slow braised hua tiao wine chicken

the braised wine chicken (they supposedly used kampung chicken) had very tasty sauce. the scallions & leek were very tasty.

黄焖鸡2 slow braised hua tiao wine chicken

黄焖鸡2 slow braised hua tiao wine chicken

chicken though was dry & tough.

not sure if this was the style, but it is not a style of making chicken i like. i think it should be tender & tasty & not overcooked & still with the tasty braising sauce.

some chilli mushrooms

some chilli mushrooms

this mushroom dish was excellent! i will definitely order this again.

2 eggs with heng chye

2 eggs with heng chye

the egg spinach dish was very good too.

2 eggs with heng chye

2 eggs with heng chye

the salted egg flavour was strong. maybe too strong for some. i liked it though.

salted egg sotong

salted egg sotong

we were quite full after 5 large dishes for 5pax. my friend ordered a salted egg sotong to try.

it was not good though. sotong was small, cooked too long & rubbery, too much batter, slated egg taste were good. we ate about 20%. still it was quite edible so another friend tapao back.

one friend commented it was not as good as my own salted egg sotong u made at a recent 6pax lunch.

i thought so too where sotong texture & batter goes. it was kind of slightly different style actually. that was my first time making the dish so i did not get the amount of salted egg sauce right.

overall i enjoyed the dinner very much & of course the company of friends. din know how much it cost. i estimate about S$170 (the drinks were costly like S$3.80pax).

i will definitely try this 重庆烤鱼 soon. probably will try another restaurant, also there are some groupon promos no harm giving them a try.

c.h.e.f andy

+++++++++++++++++++++++++++++++

Chong Qing Grilled Fish 重庆烤鱼 

Address:

 

8pax Family Home Dinner on 16Jul2016

my claypot rice is becoming quite popular. ^^

wife arranged a dinner for her sis, hubby & son & her brother & sil. together with my youngest daughter we had 8pax this evening on 16.7.2016.:-)

everyone loved the claypot rice. it was really flavourful. wife’s sil, this the second time she trying it, said you couldn’t get this flavourful claypot rice outside. chicken was very tender, smooth & flavourful, because of very slow gentle steaming & smokey flavours from the claypot.

quite a perfect dish though there is always slight variations. today just very slightly wetter c/w the last, but wife preferred it so. for me, dryer better, but this ok too.

in fact i am pondering whether i can cook this dish in a large pot for bulk, not claypot, so it will lose the smokey flavours, but will still be a very tasty kamameshi like rice dish (which are very slightly wet presentation c/w claypot rice). will check up on kamameshi recipes later.

i also had claypot tanhoon prawns & fine braised pork ribs.

today though my tanhoon texture was not good enough. became a bit mushy after absorbing the stock.

my stock estimation was a bit over, so after adding the tanhoon i was not able to reduce the stock enough. instead of trying to reduce stock more, i should have left the tanhoon undercooked at the stove (so texture would be perfect at the dining table even if its was a wetter version). something to learn next time.

claypot rice, fine braised pork ribs & romaine lettuce

claypot rice, fine braised pork ribs & romaine lettuce

my fine braised pork ribs was quite perfect today.

very tender but still firm with bite after 5hrs in 90degC oven & 45mins steaming.

just as important, the marinade was very tasty, very nicely flavoured. i think a really wonderful pork rib. steaming added quite a bit of moisture so i reduced the marinade before adding back to the ribs.

HK steamed red garoupa

HK steamed red garoupa

HK steamed red garoupa

HK steamed red garoupa

my wife’s sis is vegetarian who takes fish but no other meat & no eggs.

so my helper made nice HK steamed red garoupa.

sweet peas with baby corn

sweet peas with baby corn

she also did 2 vegetarian dish.

sweet peas with baby corn always an excellent dish, very tasty & sweet.

stir-fried romaine lettuce

stir-fried romaine lettuce

& the romaine lettuce too.

i made a tofu cheese cake which wife’s sis liked too & they brought back the remaining cake. i did not have mascarpone cheese to make tiramisu which was just as well as she does not take eggs.

today’s tofu cheese cake wasn’t done well & the gelatine did not hold the shape of the cake as well when cutting the cake. taste wise it was nice mildly sweet & tangy, smooth as usual.

a fun & quite easy family dinner with my helper making 3 dishes.

c.h.e.f andy

Below Par Semi Buffet @ Equinox L70 Swissotel on 15Jul2016

my plate

my plate 

equinox used to be my favourite buffet destination.

i like the semi buffet arrangement, where the main course is a fine dining ala carte order. especially when i hardly take any main course at buffets as they are the food warmers variety & invariably not great.

the other place i thought semi-buffet is better quality than equinox is the mezze lunch at one ninety at four seasons.

one ninety of course more ex c/w with equinox S$59pax with 50% feed @ raffles discounts.

my one ninety post was 3 yrs ago & no post on equinox, so have not been to equinox like 4 yrs?? basically avoid buffet la…if i can…

singapore river - view from equinox level 70

singapore river – view from equinox level 70 

the other advantage of equinox is of course it’s great vantage, superb view!:-)

of MBS, padang, raffles place etc…

raffles place - view from equinox level 70

raffles place – view from equinox level 70 

on this day i went with my sis for the semi buffet lunch on 15.7.2016. ^^

amex is varying the feed @ raffles discounts so will be 35% instead of 50% discount come 1.8.2016. so i thought i come with my sis 1 last time before the change in discount kicks in.

equinox - level 70 swissotel

equinox – level 70 swissotel 

many people thinking that as well?

buffet spread

buffet spread 

well after 4 yrs absence from this place, it’s like 面目全非. buffet spread halved??

the other side which used to host the cooked small plate dishes & cheese board are now tables & chairs.

sushi

sushi 

there’s the usual sushi.

ok average stuff. i didn’t take much before not taking much now, just the unagi & one maki.

sashimi

sashimi 

same sashimi. i just take the belly.

my plate

my plate 

oysters were quite nice, fresh & sweet.

my sis loved the crabs. i took a few. she took many more!:-)

unagi sushi topped with caviar

unagi sushi topped with caviar 

they had the caviar & tobiko. din have these before.

i piled some caviar on the unagi.

maki topped with tobiko

maki topped with tobiko 

& some tobiko on the maki.

crab claws

crab claws 

the cold crab not too bad la…

pan-fried barramundi

pan-fried barramundi

pan-fried barramundi

pan-fried barramundi 

some how the mains also did not feel as good as before. psychological?

barramundi was ok i supposed, but i though it was a lot better previously…

belly pork

belly pork 

belly pork & pumpkin mash passable also.

belly pork

belly pork 

not particularly impressive taste wise. texture ok did not impress either.

fruits

fruits 

there were some fruits. run of the mill & not sweet, so just took watermelon.:-)

dessert

dessert

tried some cakes.

soft ice creams

soft ice creams 

also the soft-serve ice cream, pretty good, not too sweet.

soft ice cream & cakes

soft ice cream & cakes

cakes also not too sweet. quite nice actually.

cakes

cakes 

took some apricots, dates. sis took some fig also which i tried.

cappuccino

cappuccino 

& cappuccino & tea part of the buffet.

at 50% discounts lunch was S$29.50pax. not really bad but quite poor c/w before.

for this mediocre food, i think even the square & ellenborough market cafe are better so for me no point coming back even at 50% discount so forget about 30% discount from 1.8.2016.

c.h.e.f andy

+++++++++++++++++++++++++

Equinox @ swissotel the stamford

Address:

Lean Pork with Onions, Carrots, Potatoes – 9th Newgate Learning Lab Community Lunch on 16Jul2016

lean pork with onions, carrot, potatoes

lean pork with onions, carrot, potatoes

made lean pork with yellow onions, carrots & potatoes this morning on 16.7.2016. ^^

this my 8th community lunch dish for bathesda community’s newgate learning lab (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.:-)

lean pork 5hrs 90degC oven + 45mins steaming

lean pork 5hrs 90degC oven + 45mins steaming 

i used 1.2kg lean pork.

scalded, removed some remaining fats, then placed in oven dish with a brine of sugar, salt & chinese hua diao wine 花雕酒in 90degC oven for 5 hrs.

lean pork 5hrs 90degC oven + 45mins steaming

lean pork 5hrs 90degC oven + 45mins steaming

then i sliced the lean pork very thinly & steamed in steam oven for 45mins.

obviously i could have ommitted these 2 steps & fried the sliced lean pork. slicing thinly helps to tenderise the pork so should be ok.

but i didn’t mind the steps & it makes the pork very tender for the old folks.

onions, carrots, potatoes

onions, carrots, potatoes 

i fried yellow onion with chopped garlic first, then added carrots & soften.

then i added the sauce from the pork oven dish & also the steamer & added the cubed potatoes.

i added 2 tbsp tomato sauce & 1 tbsp oyster sauce & reduced while cooking the potatoes.

when potatoes were cooked to the right texture (just separate when pressed with spatula..very nice, tasty) the sauce had mostly reduced nicely.

lean pork with onions, carrot, potatoes

lean pork with onions, carrot, potatoes

then i added the steamed lean pork & tossed to coat the pork with the sauce & to mix well.

lean pork with onions, carrot, potatoes

lean pork with onions, carrot, potatoes 

a simple but very nice dish.

pork tasted tender & good. the potatoes especially tasty.

lean pork with onions, carrot, potatoes

lean pork with onions, carrot, potatoes 

then i transferred to aluminium container & bring to bread of life at bathesda newgate learning hub.

c.h.e.f andy

Mikuni Chirashi Don on 14Jul2016

mikuni chirashi don

mikuni chirashi don

went with wife for 2pax lunch at mikuni today on 14.7.2016. ^^

amex is rebranding & varying its feed @ raffles privileges to love dining from 1aug2016.

there will be additions of new restaurants in shangri-la, marriott, st regis, raffles & W Singapore.

but also for mikuni & equinox, discounts will drop from the current 50% to 30% from 1.8.2016, the trade-offs being the flat 35% will apply for up to 10pax.

so i am dining at mikuni rather often this period. haha!

mikuni

mikuni

others probably thinking the same!:-)

mikuni chirashi don

mikuni chirashi don

chirashi don is always good. priced at S$90, it is S$45 after 50% discount.

there are all the premium cuts including 2 pieces of chutoro, uni, botan ebi.

the sashimi were fresh & premium quality. the don (rice) though strangely poor.

wife was commenting that overall experience the chirashi don at kuriya dining more satisfying.

quite indeed!

& though hachi omakase lunch was twice the price, on a head to head, i would pick hachi omakase lunch everytime.

look at the photos, it is easy to see why!:-)

kagoshima wagyu don

kagoshima wagyu don

the kagoshima wagyu don is S$48 or S$24 after 50% discounts.

wagyu was tasty, but still a long way off c/w the grilled ohmi 近江wagyu at hachi omakase lunch.

kagoshima wagyu don

kagoshima wagyu don

the don again is below par.

strangely sweet & kind of wet.

kagoshima wagyu don

kagoshima wagyu don

the ingredients were good, so has to put down to the preparation. i wonder.

kagoshima wagyu sukiyaki konabe

kagoshima wagyu sukiyaki konabe (stock photo)

we also shared a kagoshima wagyu sukiyaki konabe. forgot to take photos so i am using a stock photo.

still, it was very good lunch for the price, so we would missed it somewhat come 1aug2016.

lunch was S$110nett for 2pax, quite good for the quality.

c.h.e.f andy

++++++++++++++++++++++++++++

Mikuni @ Fairmont

Address:

80 Bras Basah Rd, Fairmont Hotel 3/L, Raffles City, Singapore 189560

Contact:

6431 6156

Opening Hours:

Mon-Sun: 12-2:30pm, 6:30-10:30pm