had birthday lunch celebrations for my OPS bro WM @ basilico on 24.3.2021. ^^
this the beat value set lunch in town la!
3-course at S$65pax with 50% discounts for 2pax with amex love dining so S$32.50pax ++
antipasto was fabulous with good quality meats-ham, prosciutto, salami, and smoked salmon,,scallop on shell, excellent burrata, cheese and grilled vegetables.
I can keep eating this.
and the tagliata di manzo medium rare was excellent, tasty, tender, juicy..
we shared the cheese platter and dessert platter. 4 cheese included blue, brie etc…really good, and dessert was great too.
just 3 weeks ago the set lunch included coffee…now it no longer…
they provided slice of birthday cake, so server decided to offer us complimentary coffee. I had piccolo latter.
sub outstanding service!
Basilico @ Regent Hotel
1 Cuscaden Rd, Level 2 Regent Singapore, Cuscaden Rd, Singapore 249715
Mabel bought 6pax OPS early birthday celebration for WM @ leong ji on 22.3.2021.^^
not sure why but didn’t refuse the treat…lol!
rojak Kang kong good every time.
birth intestines ordered medium this time double the serving from last.. I liked just as much but not everyone take this dish.
tried assam fish head ok competent.
避风塘fried chicken was tasty, LH fedback to them so this time not too salty, pretty tasty dish chicken not dry…beancurd was homemade type pretty good too.
worst dish was the yeemeen…they really can’t do yeemeen here..this was poorer than the chicken feet last time..at least the chicken feet was tasty then.
mabel bought a chateraise birthday cake as well for WM birthday…
after lunch WM WT mabel & me went back to WM place
we all had a swell time, thanks to mabel and WM for having his birthday! lol!
we decided to go nearby old airport road for chendol @ ice.
Leong Ji Kitchen
658 Punggol E, #01-10, Singapore 820658
had 6pax dimsum brunch alacarte buffet @ madame fan on 21.3.2021
the worst ever service in any singapore restaurant!
& starting with the manager, so the service attitude and training of the few staff was really atrocious!
the food is mediocre about 3, and service is 0..
the manager was rude and unhelpful..
.we asked if there is a physical menu as some restaurants have both..he was dismissive and said restaurant no physical menu ..
we said we scan QR but not quite sure which is the brunch alacarte buffet menu..he was unhelpful to say the least..
not even basic cheery, attentive help one gets from every server at imperial treasure fine teochew ion orchard or even ah yat grandstand..actually from any restaurants we been to…
& the bad service attitude and lack of training pervades to the other younger servers..
the young guy who took our orders was impatient we asked simple help on how large the servings and dimsum pieces and how much we should order..& which are the popular dimsum..
these are really basic questions and assistance servers in almost all eating places we go to will answer cheerfully and even warm & enthusiastically but not here..
food wise dimsum was ok not bad just mediocre about ah yat & peach garden standard at 2 to 3times the prices ..these are places we tried but don’t eat dimsum at..
& no comparison at all with imperial treasure fine teochew ion orchard or crystal jade or paradise dynasty…
cooked food were worse than dimsum…
the 迷你佛跳墙 and abalones broccoli quite good are the 2 better dishes, still maybe just average…the Chinese style beef cubes a failure no comparison with silk restaurant at sicc island and assam fish & smoked duck salad mediocre.
not a place we will go back to..
Madame Fan @ NCO Club
32 Beach Rd, The NCO Club, Singapore 189764
made a vegetarian “steak” for family CNY day 1 dinner
same as what I did for an RI bros all vegetarian dinner
for a tasty, flavourful mash, 1 boiled a medium potato, remove skin, cut small pieces, and add to blender with 20g butter, 1-2 tbsp extra virgin olive oil, sea salt and ground black pepper. mash should be a slight viscous paste. add enough olive oil so blending is smooth.may need some shaking….
for the mushroom steak, I just cut thick slices of king oyster mushroom, soaked, marinated in tsuyu, mirin with 1 tsp sugar for 2hrs, then grilled over a portable bbq.
when serving heat up mash and mushroom steak in microwave for 40s, covered with microwavable plastic food cover, then serve mushroom steak on a dash of mash.
this dish maybe simple but absolutely delicious.
a RI bro commented-
Awesome evening! New fan of vegetarian food after tasting the wonderful dishes
made potato cake on chilli cradles sauce for-
this the second time I made.
bsaiclly recuasse my niece family take vegetarian and I replacing the
with a vegetarian version..
this time it was quite perfect.
everyone loved the dish including all the meat eaters lol!
- 1 large potato
- 1/2 small carrot
- 1 stalk celery
- 2 tbsp olive oil
- 1-2 cloves chopped garlic
- 20g butter
- salt & pepper
chilli crabless sauce
- 1tbsp chilli sauce (made this myself with just chilli padi, salt and olive oil)
- 2 tbsp tomato sauce
- 1 tbsp maggi chilli sauce
- 1tsp sugar
- boil large potato about 12 mins. cooked and not too soft. poke chopsticks, go through with some resistance.
- remove skin, clean, and squash, mash in mortar.
- fry chopped carrots and celery in wok in chopped garlic and 1tbsp olive oil till soften.
- add carrots and celery to mash.
- add butter and 1 tbsp olive oil
- mash well and make into 1in+ balls. put in fridge
- when serving fry in non stick pan with a little oil
- serve over a dash of the chilli crabless sauce
made meensi (taujeon lime) steamed song fish head酱蒸松鱼头for –
this a favourite local zichar dish…like at chinatown fc there are ilk 14 stalls selling steamed song fish head蒸松鱼头! lol!
preparation is straightforward.
just make the taujeon lime sauce, apply over the fish head, add sliced ginger, chopped scallions and chilli padi, steam for 15mins, and garnish with cut scallions. add lark aka crispy lard.
now I like this style more than the
fish was fresh, sweet, and the stronger fish taste masked and balanced by the very tasty and flavourful taujeon sauce.
- 1/2 song fish head蒸松鱼头
- 2tbsp taujeon with sauce
- 1tbsp light soy sauce
- 3tbsp olive oil
- 1 tbsp lime juice
- 1tbsp flat sugar
- 2tbsp mirin
- 2cm sliced or julienned ginger
- 1 cut chilli padi.1-2 stalks scallions, cut small…and 2-3cm long
- lark – crispy lard
- wash fish head with salt, clean and dry
- mix taujeon, lime, sugar, light soy sauce mirin and 1tbsp olive oil in mortar and hand grind
- add to fish head
- add small cut scallions, julienned ginger and cut chilli padi
- add 2tbsp olive oil and 3 tbsp water
- steam song fish head蒸松鱼头 for 15mins
been making miso glazed egg plant a few times lately
- Japanese Home Gourmet 6pax RI Bros Dinner on 14Oct2020
- Family Birthdays Home Gourmet Dinner on 8Nov2020
- Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021
the dish is quite unique and delicious, and a good starter, finger food or side dish for different cuisine even..
& east to make, no secrets…lol!
a large long eggplant cut in 1/2, a good miso glaze, and 15mins in a 250degC oven…
for the glaze I add 2tsp miso, 2tsp tsuyu, 1tsp sugar, 2tsp mirin, 1tbsp olive oil, mix thoroughly and apply over the open sliced eggplant…basically to taste really..
and then grilled 15mins in 250degC oven.
eggplant should be charred, tender, moist and with bite….easy to cut by knife of kitchen sear…