Monthly Archives: March 2020

Excellent Dishes Not that Super Peking Duck @ Imperial Treasure Paragon on 18Oct2019

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peking duck

had 7pax dinner with bro, sil, sis, bil, wife & son @ imperial treasure super peking duck on 18.10.2019.^^

had free peking duck and S$100 voucher..after redeem all that, dinner was S$226 for 7pax..

peking duck
peking duck
peking duck
chef preparing peking duck
imperial treasure super peking duck @ paragon

peking duck was good but i think kai gardens peking duck is better because it has the crispy beancurd texture combination..

lettuce wrap minced duck
7pax S$226

the lettuce wrap with duck meat was superb.

crispy century egg
roasted pork
chilled pig trotters
charcoal grilled pork collar
charcoal grilled pork collar
calamari
salted egg prawns

dishes all very nice.

char siew & siew yoke excellent..brother liked the chilled smoked knuckles 佛山熏蹄

sotong tentacles fritters and deepfried century eggs very good..

salted egg prawns very good.

chinese styled beef cubes
chinese styled beef cubes
claypot pork collar with mustard veg
fried kailan

chinese style beef cubes was good and pork collar lettuce dish quite excellent taste and pork texture. & kailan 👍

we had 5 dessert 雪蛤，龟苓膏，杨枝甘露all pedestrian..not worth mention…杨枝甘露was poor actually..

we enjoyed the food but thus place is too expensive..like S$450 for 7pax if no vouchers

c.h.e.f andy

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Imperial Treasure Super Peking Duck @ Paragon

Address:
#05-42/45, Paragon, 290 Orchard Rd, 238859
Located in: Paragon Shopping Centre
8R3P+96 Singapore
Contact:
imperialtreasure.com
6732 7838
Opening Hours:
daily
  • 11am–2:45pm
  • 6–10pm

Wife Bought Exquisite Sumptuous 4pax Dinner @ 8picure on 17Oct2019

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foei gras pumpkin soup
lobster risotto
lobster risotto
sous vide slow braised pork collar

wife bought dinner again, 4pax with her friends SS and HLF @ 8picure on 17.10.2019.^^

very impressed with the food!

small restaurant only sits 16..cosy..

every dish was good..sSS decided to order one 4 course set to share which included

1 foie gras pumpkin soup
2 lobster risotto
3 sous vide slow braised pork collar
4 coconut panna cotta

pumpkin soup was good, risotto was over a bit so texture wise so as good, lobster and flavours very good.. sous vide slow braised pork collar good standard..

spicy tuna salsa served with crackers
spicy tuna salsa served with crackers
burrata with beetroot gazpacho

& we ordered 1 more appetiser and 1 soup, 3 more pasta, 3 more mains, and 1 more dessert

5 spicy tuna salsa good and great starter, served with prawn crackers.
6 burrata was good.. beetroot gazpacho ok

sakura ebi capellini
gamberro rosso capellini
alio olio

all pasta were excellent, great flavours and perfect al dente..

7 sakura ebi capellini- love it very flavourful
8 gamberro rosso capellini – ama ebi & ikura made it perfect texture & flavours combination
9 alio olio – wonderful garlic olive oil fragrance, chili & texture

pan roasted cod

pan roasted cod

10 pan roasted cod was competent, maybe least wow 

sous vide wagyu beef cheeks
pistachio herb crusted rack of lamb

11 sous vide wagyu beef cheekswere especially good👍

12 pistachio herb crusted rack of lamb good not the best

& the dessert. i didn’t have photos, but they were among the best dessert i had. tiramisu was really good, really tasty & moist…and the panna cotta was excellent!

really excellent dishes! enjoyed the food very much.

will definitely come back!

c.h.e.f andy

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8picure

Address:
428 River Valley Rd, #01-04, Singapore 248327
Located in: Loft @ Nathan
7RVH+R4 Singapore
Contact:
8picure.com.sg
6677 1075
Opening hours:
Tues to Sat (closed sun, mon)
  • 12–2pm
  • 6–10pm

 

Wife arranged best 6-course Degustation Dinner at Buona Terra on 16Oct2019

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amuse bouche 1 = prawn tartare & caviar cone
amuse bouche 1 = prawn tartare & caviar cone
amuse bouche2 – parma ham on fig & another with ikura
amuse bouche3 – melted cheese & escargot
deepfried pasta
bread basket

wife organised 2pax 6-course degustation dinner at buona terra on 16.10.2019. ^^

alaskan crab, tomato gelatine, cucumber sorbet

1st course – alaskan crab, tomato gelatine, cucumber sorbet

1st course – alaskan crab, tomato gelatine, cucumber sorbet was exquisite, crab very sweet & perfect & love the cucumber sorbet like white gazpacho.

2nd course = mozambique scampi basically lobster size, with seafood bisque
2nd course = mozambique scampi basically lobster size, with seafood bisque

2nd course = mozambique scampi basically lobster size, with seafood bisque..scampi grilled then oven..very tender texture and sweet, most delightful..bisque was intense, flavourful, smooth, the nuts, cauliflower ring gave some texture not much to flavours.

3rd course – onsen egg, porcini mushrooms, covered with black truffles
3rd course – onsen egg, porcini mushrooms, covered with black truffles
side dish for 3rd course – crouton with shaved truffle

3rd course – onsen egg, porcini mushrooms, covered with black truffles..this a competent but pedestrian dish..no much truffle flavour and taste mediocre, no wow..

side dish for 3rd course – crouton with shaved truffle..side dish tasted better.

4th course=spaghetti with small clams
4th course – lamb loin, herb crust, egg plant👍

4th course=spaghetti with small clams excellent al dente pasta, very tasty but not much the limited ingredients can do..if have a choice from menu, i would go for the uni pasta or squidink

5th course – slow cooked lamb loin 👍 was superb..even wife who normally avoids lamb took 2/3 of it..very tender, tasty, no gamey taste.

chef’s signature cigaro
chef’s signature cigaro
chocolate mousse better la..

6th course = dessert ..the cigaro their signature, with coconut meringue, passion fruit, mango competent but didn’t excite..

the chocolate mousse a much tastier dessert nothing out of ordinary ..

service was excellent, from valet to diner & wine service, knowledgeable and friendly.. a place i would come again.

c.h.e.f andy

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Buona Terra

Address:
29 Scotts Rd, Singapore 228224
8R6M+7V Singapore
Contact:
buonaterra.com.sg
6733 0209
Opening Hours:
Mon-Fri
  • 12–2:30pm
  • 6:30–10:30pm
Sat
  • 6:30–10:30pm
Sun
  • Closed
Monday
  • 12–2:30pm
  • 6:30–10:30pm

S$25 Crab Beehoon = RI Bros 4pax Lunch @ Don Signature Crab on 16Oct2019

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S$25 crab beehoon3

S$25 crab beehoon

went to novena then had 4pax lunch with RI bros @ don signature crab at tpy north on 16.10.2019.^^

don signature crab
menu
menu

we took the excellent very tasty S$25 crab beehoon.

crab small but “toing” (meat filled the shell to the brim) and very sweet.

S$15 lala prawn beehoon2

super super tasty lala prawn beehoon

and even better S$15 prawn lala white beehoon..super super tasty!

S$25 crab beehoon
S$25 crab beehoon
S$25 crab beehoon
S$25 crab beehoon
S$15 lala prawn beehoon
S$15 lala prawn beehoon
char siew roast pork rice
char siew roast pork rice

& a S$5 char siew roast pork rice..all very shiok la!

all in, S$45 for 4pax lunch.

c.h.e.f andy

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Don Signature Crab

Address:
1008A Toa Payoh N, Food Centre II, Singapore 318998
8RVW+6G Singapore
contact:
m.facebook.com
6513 9032
Opening Hours:
daily
  • 12–10:30pm

 

 

 

RI Class of 74/76 Birthday Bash @ Jackson Miller Singapore Swimming Club on 10Oct2019

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prawn salad

prawn salad

our RI friends organised a great birthday bash dinner & golf (for the golfers) at jackson miller at singapore swimming club on 10.10.2019. ^^

menu

we had 5 course dinner

prawn salad was quite good,

sashimi sushi pedestrain
sashimi sushi pedestrain
lobster bisque quite good
lobster bisque quite good

sashimi and sushi was pedestrian,

lobster bisque was quite good, competent.

chilean seabass below par
chilean seabass below par

choice of main course include chilean seabass(patagonian tooth fish) & wagyu

the chilean seabass was below par..should be smooth, flaky, slight oily fish better than cod..this one either not the freshest cut or slight overcooked.

heard the wagyu was good…

bomb alaska basically vanilla ice cream with too much cream..not sure the flaming did much to the taste..

nice cake though with RI school crest,

SL's cake

and SL made an excellent cake!

a very enjoyable dinner and evening with RI pals of yesteryears…

c.h.e.f andy

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Jackson Miller
Address:
45 Tg Rhu Rd, Singapore 436899
Located in: Singapore Swimming Club
7VWJ+PH Singapore
Contact:
6342 3679
Opening Hours:
Mon-Fri (closed Tuse)
  • 12–3pm
  • 6:30–11pm
Sat – Sun
  • 6:30–11pm

 

Recipe 8th Sharing & Demo = Curry Chicken and Potatoes @ Teban Gardens on 9Oct2019

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cooking sharing demo 20pax4

teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 9.10.2019. ^^.

this my 8th cooking demo and sharing… 🙂

20 residents attended today.

i made curry chicken.

my 8th cooking demo at teban gardens community service centre
my 8th cooking demo at teban gardens community service centre
cooking sharing demo 20pax

my 8th cooking demo at teban gardens community service centre

curry chicken with jiamtauroti

my 8th cooking demo at teban gardens community service centre

it takes time to cook curry chicken on the spot so basically i provided the recipe and cooked the dish at home and brought over to teban gardens and heated up there, while i walked through the steps in the recipe i provided.

i used to make my own curry paste, but i not picky so i find the ready curry paste like heng’s, mak, and happy family all ok for me.

for me, curry paste settled, a key for me is the stock. in use very tasty intense chicken stock from chicken bones boiled with carrots etc and reduced over 4hrs. one can use ready chicken stock too.

in this case for cooking demo and sharing purpose, i recommend to remove the breast meat and boil the boney chicken parts like ribs etc over 1/2hr, then add back the breast meat…

for me i think texture is as key as the taste, so chicken must be just right and not overcooked, like anything else actually, lol! 🙂

the residents loved the curry chicken and potatoes and take with some “chiam tao roti” baguette!

c.h.e.f andy

Recipe

1 large chicken 1.4-1.6kg cleaned and cut into pieces
2 marinate with curry paste + 1 tbsp fish sauce for 2hrs or overnight
3 fry 2 tbsp chopped garlic and 1 twig curry leaves (20leaves).
4 add marinated chicken and fry thoroughly. remove breast and meat cuts w/o bones.
5 add 500ml water and boil bone parts for 1/2 hr to enhance flavours while reduce liquids.
6 add 4 cut potatoes and cook 5 mins. add back breast and meat pieces, and add 200ml coconut milk and cook another 5mins.
7 taste gravy and check potatoes are cooked by pressing against wok or piercing through easily

 

 

 

106th Teban Gardens Community Breakfast on 1nov2019 – Curry Chicken with Potatoes

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curry chicken with potatoes for teban gardens friday community breakfast
curry chicken with potatoes for teban gardens friday community breakfast
curry chicken with potatoes for teban gardens friday community breakfast

made curry chicken with potatoes for teban gardens friday community breakfast this morning on 1.11.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 106th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

for today, it’s the usual curry chicken.

i use a ready curry sauce, usually heng’s nonya curry, lately also happy family when on cheap sale like 2 packets for S$3.50.

for teban gardens, i used 2kg boneless chicken legs, defrost and cut into cubes when still 1/2 frozen and easier to cut. usually 7 legs cut into between 12 and 16 pieces each so on average close to 100 pieces.

i marinated with the curry sauce plus 2 tbsp of fish sauce in fridge overnight.

this morning, i fried 1 stalk of curry leaves (about 20+ leaves), lots of chopped garlic, then added the chicken, fried thoroughly and cooked for 8mins. then removed and cooked the potatoes about 10mins. then added back the chicken.

voila!

the teban garden residents all love the dish. it is an additional dish to their staples of fried beehoon, youtiao and porridge etc, which are nice too. 🙂

c.h.e.f andy

105th Teban Gardens Community Breakfast on 18Oct2019 – Chicken Pongteh with Carrots and Potatoes

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chicken pongteh

chicken pongteh with carrots and potatoes

made chicken pongteh with potatoes and carrots for teban gardens friday community breakfast this morning on 18.10.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 105th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend TKF who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

chicken pongteh
chicken pongteh
chicken pongteh
carrots and potatoes
chicken pongteh with carrots and potatoes

i used –

  • 2.7kg boneless chicken thighs
  • 5 tbsp tau jeon
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 25g gula malaka
  • chopped chilli, ginger & garlic

i cut, cleaned, drained and marinated the boneless chicken legs overnight.

in the morning, i fried chopped ginger, chilli, garlic. then i fried the chicken and added the gula melaka. fried thoroughly, covered and cooked about 10mins. and removed.

then fried carrots and potatoes separately and added to the chicken.

a nice tasting dish for the teban garden residents.

c.h.e.f andy

104th Teban Gardens Community Breakfast on 11Oct2019 – Teriyaki Pangasius Fillet

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teriyaki pangasius fillet4

teriyaki pangasius fillet

made teriyaki pangasius fillet for teban gardens community breakfast this morning on 11.10.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 104th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend TKF who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

pangasius fillet
pangasius fillet
teriyaki pangasius fillet
teriyaki pangasius fillet
teriyaki pangasius fillet
teriyaki pangasius fillet
teriyaki pangasius fillet

i bought 3×0.8kg packet(drained weight) of pangasius fillet. this a cheap vietnamese catfish.

the main thing about cooking this fish is to dry it as there’s lots of water content.

i defrosted, washed with salt, drained, then dried with kitchen towels and laid out on rack overnight.

this morning i dried some more with kitchen towels.

then fried ginger, cut chilli padi, shallots and added the fish fillet. high fire, added 4tbsp light soy sauce, 3 tbsp mirin, cooked/reduced about 6 minutes. i did in 2 batches.

basically this is like teriyaki style i would do for a whole garoupa fish, but not reduced as much as i did not want to overcook the fish fillet.

then garnished with more cut scallions and fried shallots.

it was was a nice tasting dish…pangasius has a strong “chao chey” basically mud taste so need to flavour well to mask the mud taste.

c.h.e.f andy

5pax RI Bros Lunch with QTC @ 8picure on 24Oct2019

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THIS A REALLY PRECIOUS MEMORY TO ME!

my close RI bro QTC was a bit out of sorts today, missing a bus and slight detour when attending –

5pax lunch with RI bros @ 8picure on 24.10.2019.

chef Gabriel Lee came by had a long chat with us and took photo together

my sous vide french poulette with excellent alio olio
my sous vide french poulette with excellent alio olio
YKK said poached egg green pea soup with parma ham best he had
YKK said poached egg green pea soup with parma ham best he had
meat balls papardelle was good
meat balls papardelle was good
french poulette was tender and tasty perfect texture
french poulette was tender and tasty perfect texture

YKK remarked that the green pea poached egg soup was the best he had..

the meatballs pappardelle was good but not my preferred pasta..the alacarte pastas here are superb – alio olio, sakura ebi, & gamberro rosso (using amaebi)..i have not tried the uni pasta..

the french poulette was excellent, tasty and tender..

I had a single order french poulette with alio olio- just perfect and just S$16 inc coffee

QTC had 2 courses others had 3 courses..they all loved the tiramisu too 👍

c.h.e.f andy

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8picure
Address:
428 River Valley Rd, #01-04, Singapore 248327
Located in: Loft @ Nathan
7RVH+R4 Singapore
Contact:
8picure.com.sg
6677 1075
Opening Hours:
Sun & Mon
  • Closed
Tues-Sat
  • 12–2pm
  • 6–10pm

Children Bought 12pax Early Birthday Dinner @ Ah yat Grandstand on 22Oct2019

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children bought 12pax family dinner @ ah yat grandstand on 22.10.2019. ^^

my early birthday dinner.

longevity buns
suckling pig
宫保田鸡
沙煲姜葱田鸡
pepper crab
pepper crab
pumpkin crab
pumpkin crab
lobster in superior stock 上汤焗龙虾
tilapia in minced ginger sauce
tilapia in minced ginger sauce
hk steam garoupa 港蒸龙虎斑
hk steam garoupa 港蒸龙虎斑
horfun 滑蛋海鲜河粉
fried rice
fried rice

we had wonderful evening and excellent food.

suckling pig was crispy and tasty. usually ok but for this evening though, it was porky.

both frog leg dishes were good. gongbao dish not too sweet, and ginger scallion was tasty and great.

both pepper crabs and pumpkin crabs were good and nice sauce. and lobster in superior stock always good.

no patin fish today so  settled with tilapia, very well done with minced sauce to take away the mud taste.

& the hk steamed garoupa very good.

children needed carbs, so ordered fried rice and horfun all good.

always enjoyed the good at ah yat.

c.h.e.f andy

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Ah Yat Seafood @ Grandstand

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

 

4th HCA 3 Dishes 40pax Lunch for HCA Hospice Care on 22Oct2019

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chicken rendang
babi pongteh with potatoes
fried carrots and cabbage
preparation for chicken rendang and babi pongteh
chicken rendang
babi pongteh with potatoes
carrots & cabbage
fried carrots and cabbage
3 dishes for HCA 40pax lunch

made 3 dishes for HCA 40pax lunch today on 22.10.2019-

  1. chicken rendang 3.5kg
  2. babi ponteh 2kg
  3. vegetables 2kg

I do this fortnightly. this the 4th time i cooked for HCA.

for chicken rendang i use happy family rendang paste.

marinated 3.5kg cut chicken boneless legs with 3tbsp fish sacue and 1 packet of rendang paste the evening before. fried with chopped garlic in the morning, covered and simmered 8mins, then added 200g packet coconut milk. tasted and it was lovely, chicken nicely tender and sweet and rendang was tasty and flavourful.

for babi pongteh, i fried chopped garlic, added 2kg (5x400g packets) pork cubes, 3tbsp mashed taujeon, 2tbsp oyster sauce and 2 tbsp gula melaka,& cooked for 45mins till tender and to taste.

for the vegetables, i fried & softened the carrots first, added oyster sauce, then added cabbage and fried…a simple and very tasty dish.

my RI bro LCM came by around 10.45am, we loaded up and delivered to HCA at 11.30am.

the patients were doing their regular exercise with volunteers guiding them. the staff and kitchen volunteers were busy laying out the dishes we delivered and serving them to the patients in individual plates.

they were all very happy with the dishes. 🙂

c.h.e.f andy

 

Time Off

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last 4 months had been time off my blog posting.

i had some injury during a nov2019 overseas trip and took some time to rest and recover.

looking at my last post, it was 2nov2019 before my overseas trip…i will selectively add post meaningful to me that occurred since then.

 

c.h.e.f andy