Pretty Decent Food @ The Bark Cafe on 6Aug2016

smoked duck

smoked duck

this evening we gathered at a friend’s place for a movie session on 6.8.2016. ^^

long queue at ah seng 4.45pm saturday 6.8.2016

long queue at ah seng 4.45pm saturday 6.8.2016

we started with some durians from ah seng. 🙂

i prebooked MSW (mao shan wang) 2 days before. still they ran out of MSW & told me i had to wait till past 6pm for another batch to arrive. i couldn’t so switch to golden phoenix + D13.

i was lucky i got my durians soon enough. as i was leaving at 4.45pm on a saturday, the queue had built up. these people just queueing to get a queue no.

golden phoenix

golden phoenix

golden phoenix + D13

golden phoenix + D13

i had 4 golden phoenix at S$49 + 4 D13 durians at S$29=total S$78.

as it turned out we were very happy with the golden phoenix + D13. D13 was flavourful but actually not as good as the other day. golden phoenix was excellent, very nice flavour, mild but lingering. ^^

lor mai kai 糯米鸡

lor mai kai 糯米鸡

lor mai kai 糯米鸡

lor mai kai 糯米鸡

the host made some lor mai kai 糯米鸡.

i like never take this except for dimsum. this one was very good, chicken very tender, rice was tasty, top slightly dry but inside ok. even ginger was nice.

after all these eating we started our movie. it was a korean movie “the man from nowhere”. quite a nice action movie, good acting.

the bark cafe

the bark cafe

after movie host drove us to the bark cafe just by changi prison. it was about 9.30pm. quite an interesting place.

caesar salad

caesar salad

when i started writing this review, i looked at other reviews. strangely they were almost all negative, only hungrybunnie mentioned that the smoked duck was good.

for the dishes we ordered for this evening, they were mostly ok, good by my standard.

the caesar salad was pretty ok, like any other caesar salad.

chilli razor clams

chilli razor clams

the chilli razor clams was my friend’s favourite for the evening! 🙂

chilli razor clams

chilli razor clams

it was ok for me. 🙂

dish was overall tasty, razor clams no sand & not overdone = which should equal good la!

sauce i think was the xo type, so the strong flavours type, a bit robust, but then chinese style dishes supposed to taste this way.

spicy beef tenderloin

spicy beef tenderloin

the spicy beef tenderloin was a chef’s special on the menu. i asked & the server said it was tenderloin. i asked if preparation was chinese style, he said there was vinegar.

a friend said the beef was “joon” teochew for tough. actually for me it was ok, for this price not expecting the expensive beef cuts. i have never tried this preparation before, sliced like tagliata, not raw like carpaccio, & with quite a lot of vinegar?

spicy beef tenderloin

spicy beef tenderloin

anyway i quite like the taste, and texture was ok for me, just slightly tough.

smoked duck

smoked duck

for me also, the smoked duck was the best dish for the evening.

the smokey flavour was excellent, and the duck was juicy & tender. like hungrybunnie said, this dish belongs more to the atas restaurants, and they did it exceedingly well here. for me that was top restaurant standard. the mash & rockets were good too.

medium rare tea smoked duck breast - 12.4.2016

my own medium rare tea smoked duck breast – 12.4.2016

definitely better than my own, which was pretty good itself. 🙂

chicken & cheese pizza

chicken & cheese pizza

i didn’t mind the pizza. i supposed it was nothing special but still a good pizza. pizzas could be bad too, but this was decent to good.

chicken wings

chicken wings

the chicken wings my friend highly recommended. & it was good.

chicken wings

chicken wings

though not as good as my helper’s deep-fried chicken wings, which is better than most i get outside.

dinner 6 dishes for 6pax came to S$152, abut S$25pax nett. pretty decent la i would say.

c.h.e.f andy

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The Bark Cafe

Address

1000 Upper Changi Road North, 507707

Contact

+65 65454118
Opening Hours

Mon – Fri: 11:00 – 00:00

Sat: 11:00 – 01:30

Sun: 11:00 – 00:00

Gordon Ramsay’s Slow Roasted Belly Pork Experiment (Simply Delicious) on 6Aug2016

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

saw Gordon Ramsay’s slow roasted belly pork on youtube the other day.

decided to give it a try. very interesting! ^^

i used just 200g belly pork (instead of 2kg in the video), cut a smaller piece from 500g frozen belly pork bought at sheng shiong.

& didn’t have fresh whole fennel & host of other stuff, so used 1 small carrots + 1/4 corn.

din want to open a white wine so used red wine.

anyhow the belly pork turned out almost perfect – texture perfect & very tasty….

only thing is couldn’t produce the crackling skin…though it sounded crackling when ran with a knife, the skin was actually chewy & not edible. other the pork was excellent.

2 ways i thought i will adjust this, either reduce the time at 180degC then do 250degC for say 10 to 15mins, or just cut away the skin.

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

so method was same but my ingredients quite different from Gordon Ramsay-

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil

fry the garlic, star anise, bay leaves, chilli padi in an oven proof mini wok. fry the carrot & corn & remove to allow space for the belly pork.

salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn, & add –

  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

then put 180degC oven for 1.5hrs.

as Gordon Ramsay mentioned the nicely flavoured braising liquid reduced & cooked the pork belly while the skin is cracked (but this part i couldn’t get right yet).

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

the pork was delicious, just the perfect texture & wonderful flavours.

i will do it on a bigger 500g square slab later on when i have the numbers (of diners) to do. ^^

c.h.e.f andy

Ingredients:

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil
  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

Directions:

  1. fry garlic, star anise, bay leaves, chillli padi in an oven proof mini wok
  2. fry carrot & corn & remove to allow space for the belly pork.
  3. salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn.add red wine & white wine vinegar.
  4. put 180degC oven for 1.5hrs.