Superb Set Lunch @ Concetto on 23Sep2015

chilled capellini

chilled capellini

my RI friends decided to visit national museum & have lunch, so 3 of us met for lunch at concetto @ the cathay on 23.9.2015.^^

another 2 friends joined lunch afterwards, so 5pax. 🙂

concetto set lunch menu S$22.90

concetto set lunch menu S$22.90

last time i had the set lunch here was on 10.2.2015.

prices have gone up from S$20.90 to S$22.90, inflation i guess, but for me it’s still a good deal. 🙂

concetto @ the cathay

concetto @ the cathay

i missed the YMCA (that being nearest to concetto & national museum & cheaper parking rates) carpark entrance, so parked at park mall & walked over to the cathay. concetto looks out onto the road, and is bright & airy. 🙂

chilled capellini

chilled capellini

we all ordered the concetto pasta – an interesting chilled capellini dish.

it was not quite the famous chilled capellini at da luca or gordon grill or of course gunther.

still it was pretty flavourful & unique. & ala carte price is just S$4.90! 🙂

i like the previous version a lot better though – chilled capellini with crab & prawn tartare (tiny morsels) tossed in lobster oil & topped with lobster foam & ikura (salmon roe).

think they should just revert to the previous version, full-stop!

i pushed away most of the mayonnaise. this drier version was heavier, less refine but still tasty. 🙂

kurobuta pork cheeks

kurobuta pork cheeks

i had the kurobuta pork cheeks. 🙂

kurobuta pork cheeks

kurobuta pork cheeks

it had this impressive squid-ink calligraphy, haha! ^^

kurobuta pork cheeks

kurobuta pork cheeks

the kurobuta was super, melt-in-the-mouth. 🙂

& the gnocchi & sauce were very good. this for me was the best dish. ^^

salmon

salmon

we ordered different main courses to share & try.

salmon

salmon

salmon was done beautifully. 🙂

plating & presentation were top class!

salmon

salmon

with cous cous & pickled shallots, and the tasty & pretty crab bisque foam. 🙂

pollo allo

pollo allo

the chicken was good too & nice presentation too. 🙂

pollo allo

pollo allo

taste was pretty good, ok just chicken nothing special out of the ordinary though.

for me, kurobuta was no 1, salmon next & last chicken. 🙂

my good friend on the other hand liked the salmon best.

tiramisu

tiramisu

i only tried the pistachio panna cotta here before.

tiramisu

tiramisu

this time we ordered the tiramisu. again it was so pretty! 🙂

tiramisu

tiramisu

it was kind of deconstructed preparation…

as a dessert, i think it was rather good, and i would order it next time.

as a tiramisu, i think my own tiramisu is much better, both in flavours especially coffee & liquor, & also texture.

pistachio panna cotta

pistachio panna cotta

the pistachio panna cotta was as good as last time.

pistachio panna cotta

pistachio panna cotta

for a change, i will try the tiramisu next time though.

for me the only slight complaint was the poor service. the young guy was unhelpful, “tidak apa” & very poor in his service attitude. towards the end though he warmed up a little & his attitude improved from poor to ok. think he just needed some service training. the lady server was ok. 🙂

the 3-course set lunch was S$22.90, & for me that was great value-for-money! 🙂 there is a supplement of S$3 for the salmon. 🙂

c.h.e.f andy

Like it Everytime Teochew Muay @ Ye Shanghai Bukit Merah View on 21Sep2015

ye shanghai teochew porridge

ye shanghai teochew porridge

went with sis & b-i-l to ye shanghai for cheap & always good teochew muay on 21.9.2015. ^^

last time i came here was with wife on 8.8.2015.

we reached just about 11am so there was no queue as yet. long queue soon afterwards. 🙂

ngoh soon (the little treadfin)

ngoh soon (the little treadfin)

this time there was ngoh soon. even though the place is supposed to be 24hrs, some food especially the chilled steamed fish, may not be ready at certain time.

ngoh soon (the little treadfin)

ngoh soon (the little treadfin)

fish was excellent, very sweet, i think it only cost S$4.

pig skin & kong bak

pig skin & kong bak

i ordered the pig skin & kong bak. i heard the guy said S$4.

pig skin & kong bak

pig skin & kong bak

the kong bak was excellent! very tender, great texture.

the pig skin ok though not soft enough, maybe later in the day it would be softer.

by comparison this time then, the S$2 pigskin at ng ah sio was very much better.

salted fish minced pork 咸鱼饼

salted fish minced pork 咸鱼饼

the salted fish minced pork 咸鱼饼 is very good here.

salted fish minced pork a dish i do very well at home too. somewhat different style but just as tasty!

egg plant

egg plant

the egg plant here is really nice, very tasty.

egg plant

egg plant

i still have not try making it, but will surely do one day.

chai poh neng (egg omelette)

chai poh neng (egg omelette)

egg was very good too. i recall the steamed egg wasn’t great so this time sis wanted the chai poh neng (egg omelette), and it was good! 🙂

cabbage

cabbage

cabbage also always good. i think the vegetables at ye shanghai are especially good, even better than shi le yuan.

heng chye (spinach)

heng chye (spinach)

likewise for the kang kong. excellent dish.

we had 7 dishes including ngoh soon fish & 3 porridge for S$17. sis later went to add another fish & cabbage for another S$5, so total S$22 for 3pax.

what can i say? supernice! ^^

c.h.e.f andy

Easy Char Siew (Encore)

char siew

char siew

did another char siew this morning. ^^

same recipe as what i used previously here.

char siew

char siew

this is a really easy recipe as there is no basting needed, meaning there is no need to take the pork in & out & turning over & basting with sauce repeatedly!

char siew

char siew

pork collar this time less fatty. i added 1/2tsp red colouring & reduced dark sauce to 1/2tbsp.

char siew

char siew

flavour was excellent! ^^

char siew

char siew

i also reduced oven time from 20mins to 18mins as the collar was slightly thinner.

char siew

char siew

anyhow it looks like 18mins would be sufficient for charring the outside, cooking the inside, and keeping it moist & tender. 🙂

char siew

char siew

easy recipe, no turning over & basting required, just 18mins in oven.

& very tasty & tender & moist!

c.h.e.f. andy