Daily Archives: April 22, 2017

Delightful Dinner with Son @ La Brezza St Regis on 22Apr2017

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lobster tagliolini S$63

son is back for a 6 weeks elective program.

wife has a get-together with some friends, so we sent her then went to labrezza @ st regis for some nice dinner on 22.4.2017. ^^

la brezza @ st regi

this evening the place was full, so they opened up the glass partition, and son & i sat outside at the poolside. 🙂

la brezza @ st regi

quite a delightful ambience.

extra virgin olive oil & balsamic

it is a new young chef, chef armando & a new menu since 3mar2017 or something.

but they are still keeping the excellent extra virgin olive oil & balsamic. seems that everyone like the balsamic, according to our friendly server jannie.

bread + extra virgin olive oil & balsamic

we had breadsticks (not for me), focaccia & baguette.

son asked for a second serving of focaccia. it was nice but cold. it is easy to just warm up the bread, wonder why la brezza does not do such a simple easy step!

angus striploin & lobster tagliolini

son did not want too much carbs & too much food.

so we just ordered the angus striploin & lobster tagliolini on the ala carte menu.

angus striploin S$58

i like the old menu better, especially the price. haha! 🙂

the previous 300g angus ribeye was just S$42. now a poorer cut striploin & it was S$58!

the striploin, recommended medium rare, was very good actually, but it’s always not going to be as good as a ribeye. the grilled green pepper, and some tomato salsa & soil were nice complement to the steak.

for comparison, this would now be inferior to prime portico USDA choice grain-fed ribeye, which is S$46 (same amex discounts).

lobster tagliolini S$63

the same lobster tagliolini was S$51 just 2 months back. 

now it is S$63!

lobster tagliolini S$63

the lobster tagliolini was good, very competent.

my daughters thought previously that the pasta was not as good as the crayfish pasta my wife made.

i do agree too, but still it was very good competent pasta dish, and of course the lobster was quite excellent.

a 600g live lobster cost me S$35 from sheng shiong so this was mighty ok la…

lobster tagliolini S$63

i asked the server to add coarse black pepper & also grated parmesan cheese.

i think it was still a very good, delightful pasta dish, though it was quite plain tasting & not intense.

dinner for 2pax for 2 dishes came to S$78nett after 50% amex lovedining discounts, quite ok la, even though like 20% higher price than 2 months before.

c.h.e.f andy

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Labrezza @ St Regis
Address:
29 Tanglin Road, The St. Regis Singapore, Level 2, 247911
Contact:
labrezzarestaurant.com
6506 6884
Opening Hours:
daily
  • 12–3PM
  • 7-10PM

Wife’s Fabulous Yong Tau Foo & Mined Pork Noodles on 19Apr2017

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yong tau foo

my eldest daughter like yong tau foo. in recent times we get to eat more of this dish. wife buys yong tau foo from the first stall at the basement next to the lift at chinatown market, so we strated cooking ytf at home.

the ytf items are fresher & have more generous, plump fish meat filling, and generally are much better than most at ytf hawker stalls.

my helper uses yellow beans & ikan bilis to prepare the soup. so the soup standard also comparable with ytf hawker stalls outside.

minced pork noodle

my helper also does an awesome minced pork noodles.

this minced pork is done with some prawns & sliced mushrooms & oyster sauce, and she also has tau gay to add to the stringy hong kong noodles.

this minced pork is quite excellent taken on its own, and about perfect with the tasty ytf. ^^

yong tau foo

wife went to chinatown the day before, so we had quite a lot of yong tau foo for dinner this evening on 19.4.2017. ^^

yong tau foo 

they were all nice.

there was one we like with with pig skin covering the fish meat filling, and all the usual with tau pok & bean curd skin,

the fishballs though were not the best.

yong tau foo 

the piece at the bottom (above photo) had cabbage wrapped inside. quite interesting too ya. 🙂

minced pork noodle, with mushrooms, prawns 

the minced pork topping was very good.

uhakka’s minced pork noodles yong tau foo釀豆腐 

there are a few ytf stalls that do minced pork noodles.

so  far the best ytf  i had was at u hakka ytf at circuit road food centre, which a good friend brought us a year back on 24.2.2016. time flies!

that’s a stall i would like to go back.

noodles, with a dash of oyster sauce 

my helper’s noodles were quite perfect, totally qq & stringy, al dente.

minced pork noodle 

& the toppings were generous.

minced pork noodle 

i took a bit less noodles. with lots of tau gay….

minced pork noodle

& the combination made a very good noodle dish all by its own.

this evening i also bought some manila clams from sheng shiong earlier, so i made wok fried manila clams. lagi shiok la!

c.h.e.f andy

Recipe = Wok Fried Manila Clams 香锅炒蛤蜊 on 19Apr2017

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wok fried manila clams

i have not cooked manila clams for a while.

checking the last time i made a post, i did quite good ones 1.5yrs back in oct2015.

this morning i was at sheng shiong & decided to buy about 700g manila clams. the price was i think S$10.90/kg, some discounts from the usual S$13.90/kg. it was still double the price of chinatown wet market, which is about S$6/kg.

so this evenin gi made wok fried manila clams on 19.4.2017. ^^

wok fried manila clams

today my wife & daughters all said it was very good, the best i made so far.

and indeed it was quite superb. i think better than most zi char. the photos do tell.

the texture was perfect. clams were very fresh & sweet, cooked just right. & the sauce was also perfect.

wok fried manila clams

i cleaned the clams quite thoroughly, first leaving in clean water with ice to chill.

it does get dirty after several hours, so when i was about to cook the clams, i took out the clams & poured away the water then washed the clams couple times, removing the clams to a colander & pouring away the water.

the last bit i washed the clams with salt, and unfailingly the clams looked very fresh & clean & sparkling.

i left it in the strainer/colander, set aside while i cut chilli padi, ginger, red onion, fresh orange peel.

i put about 1 tbsp (15g) butter in the pan, added chilli padi, ginger, red onion, 1.5 stalks of curry leaves, orange peel, fried till fragrant, then added 1 tbsp chopped garlic.

then i added the clams, 1 tbsp oyster sauce, turn fire to high, and cover to cook the clams.

the clams opened up quite quickly as the wokpan steamed up, and then it was ready to serve. the whole process was like maybe 3mins. voila!

wok fried manila clams

& the clams was as wonderfully tasting as it was glorious to look at. ^^

c.h.e.f andy

Ingredients:

  • 700g live manila clams
  • 1tbsp oyster sauce
  • 1 -2 cut chilli padi
  • 1 whole sliced medium red onions.
  • sliced orange peel from 1/4 orange
  • 1.5 stalks curry leaves (about 30 leaves)
  • 3cm sliced ginger
  • 1 tbsp chopped garlic
  • 1 tbsp unsalted butter (15g)

Directions:

  1. clean thoroughly = leave in clean water with ice to chill. when about to cook clams, remove clams clams to colander, pour away water, wash clams well couple times. repeat. last bit, wash clams with salt. unfailingly the clams will look very fresh & clean & sparkling.
  2. set aside. cut chilli padi, ginger, red onion, fresh orange peel.
  3. add 1 tbsp (15g) butter in wokpan. add chilli padi, ginger, red onion, 1.5 stalks of curry leaves, orange peel. fry till fragrant. add chopped garlic.
  4. then add clams, oyster sauce, turn fire to high, and cover to cook clams.
  5. the clams will open up quite quickly as the wokpan steams up, and then it is ready to serve. the whole process like maybe 3mins. voila!