Aunty Bes Birthday Celebrations @ Luka on 23Apr2022

aunty bes going back Philippines next week over her birthday on 23.4.2022.^^

so children organise early bd party for her @ luka

https://goo.gl/maps/83HDbnLtdwagYBBCA

excellent food

the A4 Jap wagyu @ $35/100g was superb!👍🏻👍🏻👍🏻

calamari one of the best I had, really good batter

squidink & crabmeat pasta among the best I had…nice creamy excellent squidink flavours perfect aldente texture ..crabmeat also very tasty..

mentaiko ikura pasta too overly creamy & a bit fishy

the hotaruika fire squid risotto was again excellent very tasty & flavourful ..

carpaccio was good & the 2 pizza very good too very nice dough..the truffle better than salami.

best dish = jap A4 wagyu, squidink and risotto…

c.h.e.f andy

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 Restaurant Luka – Cross Street Exchange

Address:

20 Cross Street Exchange 01-36, 048422

Contact:

69705943

Opening Hours:

daily (closed Sunday)12–2:30pm5:30–10:30pm

Very Nice Dinner with Wai Mun & Jessie @ Ah Yat Grandstand on 1Apr2022

4pax dinner with Wai Mun , jessie & Lisa @ Ah Yat grandstand on 1.4.2022.^^

this evening, no razor clams and live abalones @ $12 piece was quite good for the price.

abalones fresh and succulent, nicely done. though still razor clams nicer for me..

australian lobster quite good price so ordered one 1.2kg. a lot of meat, even in the legs, basically like 2 Boston lobsters.

沙煲姜葱田鸡claypot ginger scallions frogs always good. today the 宫保田鸡 less good than usual still nice la!

油浸尼罗红deepfried tilapia basically same preparation as soon hock..though fish is not as tender 幼as soon hock but it’s like 1/2 the price for almost same…

Wai Mun –

wonderful and satisfying dinner. 👍👍👍

very nice dinner with good friends.

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

Degustation Dinner with Lisa @ Buona Terra on 31Mar2022

had 2pax dinner with lisa @ Buona Terra on 31.3.2022.^^

it’s a enjoyable dinner for sure,

just didn’t have the same thrills as our first time =

https://chefquak.com/2020/03/20/wife-arranged-best-6-course-degustation-dinner-at-buona-terra-on-16oct2019/

bread basket was good as usual.

amuse bouche less wow than previous.

first course yellow tail carpaccio ok, hard to compete with the alaskan crab before.

second course scampi was nice and sweet.

3rd and 4th course turbot was good, the pasta not that great.

5th course A5 sendai wagyu was superb! the duck also pretty good actually.

deserts were less interesting as before.

petite four were ok.

overall still a great dinner. 🙂

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-Fri12–2:30pm6:30–10:30pm
Sat6:30–10:30pm
SunClosed
Monday12–2:30pm6:30–10:30pm

RECIPE = Lobster Squidink Sauce Beehoon on 23Mar2022

made lobster squidink beehoon on 23.3.2022.^^

trying to model jiak’s crayfish squidink beehoon on 23.3.2022.^^

good squidink flavour and tasty beehoon with lobster stock.

scallop was good

frozen cooked lobster was overcooked when mixed into beehoon over long period

better served lobster over been w/o mixing.

lar pok very good.

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RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • squidink – I used squidink sacs accumulated from 10 squids
  • 10 scallops (optional)
  • garlic and spring onions
  • fried shallots
  • lark (crispy lard)

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil. add intense lobster stock.
  3. boil stock and add beehoon, cook beehoon while reduce and infuse beehoon with stock.
  4. put lobster meat in microwave 30s.
  5. off fire. plate with lobster and garnish with spring onions, shallots and larpok.

c.h.e.f andy

RECIPE = Seafood Hokkien Noodles on 22Mar2022

made seafood hokkien noodles on 22.3.2022. ^^

key is making the stock.

RECIPE

Ingredients-

  • 10 medium prawns (shelled)
  • 1 medium squid(cut rings)
  • 1 fish cake (grilled then sliced)
  • 8 scallops (optional)
  • tau gay
  • noodles & beehoon
  • lar pok (crispy lard)
  • fried shallots
  • spring onions

Directions-

  1. fried prawn shells and heads in 15g butter, add salt, add water and boil/reduce 2hrs to intense prawn stock.
  2. place yellow noodles in boiling water 1min & remove set aside
  3. repeat with beehoon. cut beehoon with scissors.
  4. brown garlic in 2 tbsp oil. add prawn stock about 200ml.
  5. add prawns, then squid and scallop (optional), then noodles and beehoon & tau gay and sliced fishcake.
  6. off fire, plate and garnish with spring onions.

this a first attempt, plating presentation not ideal…taste was good, and needed more stock(I had less than 200ml)….

c.h.e.f andy

RECIPE = Lobster Mock Saffron Fusili on 3Mar2022

made lobster fusiliers this evening on 3.3.2022.^^

modelled this dish after our excellent dinner at curate recently.

it’s mock saffron only decos I did not have saffron. lol!

what’s super outstanding about curate dish was the yellow saffron sauce, and blended superbly with the al dente fusilli, a truly marvellous dish…the lobster was good, but actually 8picure lobster was better..anyway they are fresh lobster so both better than mine….

RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 50ml fresh milk
  • 2 tbsp heavy cream
  • 2 shallots chopped
  • 4tbsp 60ml white wine
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry chopped shallots to some olive oil, and add the white wine and reduce.
  4. add lobster broth, milk and reduce. off fire, stir in heavy cream.
  5. cook fusilli to 1min before al dente. heat sauce, off fire, add fusilli, add 1 tbsp butter and toss, and plate it.
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

c.h.e.f andy

RECIPE = Lobster Squidink Pasta on 3Mar2022

made lobster squidink pasta for 5pax family dinner – with wenyu PT sulin ervin on 3.3.2022.^^

lobster squid ink pasta modeled after 8picure I well perfected, of course frozen lobster limit by quality.

& of course fresh or frozen lobster, overall cannot c/w 8picure chef Gabriel’s superb lobster pasta. 🙂

RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 1 red capsicum
  • 1/4 zucchini
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry zucchini, red capsicum in some of the olive oil, add salt till soften. place 2/3 in blender, add, some of the olive oil and 50ml of lobster broth and blend. (tip = don’t have too much liquid when blending)
  4. empty blend in pan and add remaining broth and reduce. add remaining 1/3 red capsicum & zucchini to make the ratatouille sauce. add browned garlic and olive oil.
  5. cook squidink pasta to 1min before al dente. boil sauce, off fire, add squidink pasta, add 1 tbsp butter and toss, and plate pasta
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

viola!

c.h.e.f andy