Tai Hwa Bakchormee at Blk 466 Crawford Lane on 23Oct2014

Posted on October 23, 2014 by chefquak

S$5 tai hwa bakchormee at blk 466 crawford lane

went to immigration checkpoint authority (ICA) to take passport size photo today.

i applied online for passport extension but my scanned photo for e-submission was rejected. anyway it’s about time i took some current day photos. heard from b-i-l that the studios outside now charged S$22 for 8 (or maybe 12) photos, and better off for me just to go to ICA & pay S$5.50 for 4 photos. that’s what i did, and no hassle.

was planning to skip lunch as i have a kaiseki dinner at GOTO this evening. but since i already parked, and i have not been to this stall for the last maybe 10years and the time 11am looked promising, i decided to walk over to tai hwa bakchormee @ blk 466 crawford lane. this the original stall from hill street 1932.

tai hwa bakchormee at blk 466 crawford lane

i joined the queue at no.7. no one ordered like 5 bowls or packets, so i got my bakchormee in just over 15mins.

a very pleasant surprise. the stall proprietor was very polite & friendly, not the usual nazi chef! 🙂

tai hwa bakchormee at blk 466 crawford lane

S$5 tai hwa bakchormee at blk 466 crawford lane

well, the S$5 tai hwa bakchormee was good. 🙂

noodles were qq (al dente) and tasty mixed in the sauce. ingredients minced pork, pork balls, pig liver, soi kao (fish/meat dumpling) & tipoh were good. i thought this style bakchormee had mushroom sauce, but there was none, just the very nice vinegar, chilli sauce taste. very good. overall i think i like the bakchormee at ming fa bakchormee upper thomson a bit better. close fight anyway.

but after all these time, i think i now prefer the S$4 jalan tua kong meepok tar at 6th avenue. & don’t think i will wait 1/2 for this tai hwa bakchormee.

c.h.e.f andy

Early Birthday Dinner @ Chef Chan’s Restaurant on 22Oct2014

Posted on October 23, 2014 by chefquak

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

my 2 close buddies organised an early birthday dinner for me & for my wife on 22.10.2014. 🙂

the friend suggested xiyan private dining. i looked at the menu. the cheapest was S$88pax, and it goes up to S$188pax. it didn’t make sense to me.

my wife & i had tried xiyan though it must be 10 years ago. only dish that impressed (as also for my friend) was the very nice hokkaido tomatoes. last year we went to hong kong & the guys came back complaining the food at xiyan private dining hk was expensive & average (i did not join that lunch).

knowing my “lor li lor sor” friend, if i were to say it’s too ex, we would go into a protracted dissertation good enough for PhD, so i simply whatsapped back “i would like to try chef chan’s 神厨三绝”..end of story. haha! 🙂

5-course menu = S$40pax

i looked up chef chain’s menu. the S$88pax for 4 looked about same or better than xiyan. i guessed i was biased. anyway since the guys really wanted to buy me a nice dinner why take the cheapest set, so i picked the S$80 for 2pax 5-course menu (above photo), which looked about alright. 🙂

chef chan’s restaurant was located at national museum. nice colonial building. nicely furnished & decorated interior.

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

#1 deep fried belly pork with fermented bean curd was quite an excellent dish. deep fried pumpkin with pork floss was pretty good too. it’s a bit like variation of deep-fried egg plant with pork floss which i liked too.

#2 braised compoy thick soup with 4 treasures

#2 braised compoy thick soup with 4 treasures was very average though, not tasty enough. i was expecting a much better soup at chef chain’s since 1 of his 3 signatures (三绝) was a soup. the ah yat abalone seafood soup was way better & most of tunglok & imperial treasures lie tong (例汤) would be better than this.

#3 steamed cod with preserved olive vegetables & black beans

the #3 steamed cod with preserved olive vegetables & black beans was good. the flavours were excellent.

#4 chef chain’s famous crispy roast chicken

#4 the signature chef chain’s famous crispy roast chicken. the skin was crispy & chicken breast was moist & sweet (a test of whether chicken was good, quite a few restaurants turned out dry roast chicken).

#5 fried rice with seafood wrapped in lotus leaf

the #5 fried rice with seafood wrapped in lotus leaf was also a tasty dish & had a lot of diced prawns etc.

#6 doubled boiled pear & aloe vera with red dates

my wife liked the #6 doubled boiled pear & aloe vera with red dates served chilled. it was light, refreshing, not too sweet. 🙂

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apple millecrepe from classic cakes

my friend brought an apple millecrepe from classic cakes. it was good. initially i felt it was not as smooth & creamy as the one at lady M. but actually with the apples, there was a bit more bulk & the combination tasted better, c/w with eating what felt like all cream.

looked like there were only 2 tables for this evening. our neighbour was a well dressed couple about our age & they joined in singing happy birthday. the husband quipped that the children were away & no one reminded him to buy cake. so we offered to rent him our cake for the photos..haha just kidding! 🙂 anyway we got the restaurant to serve them 2 slices of the millecrepe. the restaurant followed up with a longevity bun (寿桃) with a candle & my friend took the photos for them. 🙂 great service!

overall, it was an enjoyable evening with my wife & close friends over a nice quite dinner & nice ambience. food was mostly above average, maybe not so refine as majestic & tunglok, and cheap & tasty as imperial treasure.

c.h.e.f andy

Quite OK Bento Lunch @ The Flying Squirrel on 21Oct2014

Posted on October 21, 2014 by chefquak

summer chirashi don set (S$25)

had dental appointment today. i was in the good hands of a close friend. 🙂

post dental, 3 of us went to lunch nearby at the flying squirrel at amoy street on 21.10.2014. 🙂 the restaurant has like a hidden side road entrance, not accessible from the front.

parking at amoy street, telok ayer street & boon tat street was tricky, but we were there past 1pm and cars were moving off, & i managed to find a good lot at boon tat street.

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The Flying Squirrel, Amoy Street

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The Flying Squirrel, Amoy Street

summer chirashi don set (S$25)

my daughter has been talking about this place & sushi kou & i wanted to try the chirashi don. there was only a summer cchirashi don set (S$25) on the menu. i took that & my friends ordered ebi furai bento (S$19) & tori karaage bento (S$19).

when the food arrived, it looked to me like a bara chirashi don with diced sashimi, which usually was of lower quality than a chirashi don. i asked the server & he said there was actually another ala carte chirashi don for both lunch & dinner (guess it was on another separate menu) but he said this lunch set was popular. 🙂

the service was pleasant & attentive & there had a hand-written welcome card at the reserved table, so i decided to just go with the bara chirashi don.

taste-wise it was pretty good, and the sashimi quantity was good too. it also had 3 pieces of chicken karaage (not my favourite) & salad. still, this was not quite comparable to the S$20 quality chirashi don set at kuroson. and overall presentation wise, food quality & quantity it was not quite the standard of bara chirashi don & salmon set at sun with moon wheelock.

ebi furai bento (S$19)

tori karaage bento (S$19)

my friends were happy with their tori karaage bento & ebi furai bento which came with curry.

there was 10% service but no GST.

overall, the lunch was quite average for me, something doable but not special. my sashimi cuts were fresh & sweet, and the rice combination was quite good, & service was pleasant & good. i may still come back to try their ala cate chirashi don during dinner. 🙂

c.h.e.f andy

Good 5-course Dinner @ Ah Yat Abalone Forum Restaurant on 18Oct2014

Posted on October 19, 2014 by chefquak

#2 braised abalone & mushroom in brown sauce

had 3pax dinner with my sis & b-i-l at ah yat abalone forum restaurant at hotel grand pacific last evening on 18.10.2014. 🙂 last time i came here was when a friend had his birthday dinner on 16.7.2014.

wife was having her own homecookd get-together with her friends & i made a seafood risotto & tiramisu for her.

#1 lobster claw seafood soup

#1 the soup was good. the lobster claw was quite tasteless, but the soup stock was good & tasty. i felt that the cooking here at ah yat abalone was generally better than the other ah yat outlets.

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#2 braised abalone & mushroom in brown sauce

#2 braised abalone & mushroom in brown sauce was very good. abalone was 2in size & had excellent texture & bite. the brown sauce was excellent!

#3 fish fillet japanese style

was not expecting much with the #3 fish fillet japanese style but it was good. fish was firm & bouncy & batter was good. the sauce was just right & not overpowering.

#4 braised yee meen noodles

& i finished the entire #4 braised yee meen noodles despite my usual low carb preference, meaning it was good. very tasty for a plain vegetarian dish! excellent! 🙂

#5 bird’s nest in almond cream

desssrt was a #5 bird’s nest in almond cream. it was competent but bird’s nest does not register much with me, non-descript. almond cream was smooth. maybe i would be able to taste the smoothness better w/o the bird’s nest.

for this dinner, i bought 3xS$28.80pax groupon vouchers. there was a S2.50pax cover charge for tea & towels & a S$3 charge for peanuts (both compulsory charges whether you took or not), which came up to S$12.95. so in total we paid S$33nett pax for the 5-course dinner. quite a good deal.

c.h.e.f andy

I Love Herbal Mutton Soup @ Stall #01-75 Whampoa Drive Food Centre on 17Oct2014

Posted on October 17, 2014 by chefquak

mixed mutton soup 羊杂汤

a friend bough lunch today on 17.10.2014. 🙂

we went to whampoa drive food centre to try the chinese herbal mutton soup. we had both taken mutton soup from the other stall yuji (宇记), just a few stalls away on the same back row of whampoa food centre, and also the at chai chuan tou chinese mutton soup 柴船头羊肉汤 @ bukit merah view, and wanted to compare notes. 🙂

stall #01-75 whampoa drive food centre

mutton rib soup

mixed mutton soup 羊杂汤

we had a small S$8 mixed mutton soup 羊杂汤 PLUS a S$7 large mutton rib soup.

the verdict?

it seemed to me that there was no a great deal of difference between the 2 stalls at whampoa – this one & yuji (宇记). the mutton balls (not my favourite) seemed better than yuji, the ribs & tendon were good, & not much of tripe, same as yuji. quantity wise, S$8 here & S$7 at yuji also not much difference.

the mutton rib soup had a lot more mutton (of course). the soup was good both here & at yuji. 🙂

for me, overall chai chuan tou 柴船头 offered much better satisfaction, a lot more shiok! the tripes were the large pieces type & quantity wise i think more for a S$6 (large) serving, and the mutton ribs were tastier. the soup was very tasty but maybe slightly less sweet herbal taste & more robust mutton taste? not sure…reason to go back to chai chuan tou 柴船头 again. haha! 🙂

c.h.e.f andy

Banoffee (Banana Toffee) Pie

Posted on October 16, 2014 by chefquak

banoffee (banana toffee) pie

first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.

even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the caramel (from 1/4can of condensed milk) & 50% more bananas, & it was an excellent very well balanced cake.

i saw a video recipe here.

it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. 🙂

see here difference between toffee & caramel.

banoffee (banana toffee) pie

anyway as shown in the video it was an easy to do recipe-

i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i open the can when cool & emptied the caramel into a container.

then i made the biscuit base using digestive biscuits (7biscuits 105g) & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.

then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.

i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.

then placed the cake in the fridge overnight.

EASY! 🙂

overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of (mostly) unsweetened whipped cream with chocolate shavings was really quite good.

for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).

c.h.e.f andy

Ingredients:

can of (carnation) condensed milk (400g) – use 1/4 (100g)
7 digestive biscuits (105g)
60g melted butter
3 large bananas cut into thin slices
200ml whipping cream
dark chocolate shavings
2 tbsp lemon juice
1/2 tsp sugar to add to whip cream

Directions:

heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container.
make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
spread 1/4 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.
refrigerate.

Seoul Hangug Yoli (韩国料理) in 2010

Posted on October 15, 2014 by chefquak

kwangjang market

a chat with a friend today inspired me to look back on my old photos of a trip i made to seoul in june 2010. 🙂

it was a reward for myself after completing sundown on 29.5.2010, my first 1/2marathon. i only did 2, the other being standard chartered 2010, and i am not planning to do any more.

i was quite surprised actually that i could still see the race results on sundown 2010 website. 🙂

meoli gogi (head cheese) & blood sausage @ kwangjang market

meoli gogi (head cheese) & blood sausage @ kwangjang market

meoli gogi 猪头皮 or head cheese

kwangjang market

i cannot recall now but i stayed somewhere near jangsa-dong. i went to the nearby kwangjang market & sat down at the stall above & tried meoli yogi 猪头皮 or head cheese. at the time i did not know that head cheese was also a european cold cut terrine or meat jelly made with flesh from the head of a calf or pig, but it was certainly not an uncommon dish in singapore.

jokbal (pig knuckles)

and jokbal (pig knuckles) was a popular street food. 🙂

noryangjin fisheries wholesale market

i also went to the noryangjin fisheries wholesale market. 🙂

sannakji, live octopus sashimi @ noryangjin market

sannakji, live octopus sashimi @ noryangjin market

live snow crab @ noryangjin market

and did an extremely unwise thing. i took the sannakji – live octopus sashimi. only later did i read that “the suction cups can get stuck to your throat if you don’t chew thoroughly, potentially leading to asphyxiation”.

of course i had the live snow crab, 1.3kg costing 22500 won (or about US$22.50) at the time inclusive cooking charges.

the market was really exciting with all kinds of fishes, shellfish etc.

7000won (US$7) fish+sperm sacs? hotpot stall

7000won (US$7) fish+sperm sacs? hotpot

fish+sperm sacs?

i had a really wonderful fish hotpot along a street leading to kwangjang market. it was an awesome kimchi hotpot with tofu & fish & what looked like shirako or fish sperm sacs, which was delicious. 🙂

it cost only 7000won (US$7) at the time.

13 dishes in all 8 substantial ones

clam tofu kimchi soup

this korean chilli paste pork is really good

tofu+kimchi

hamburger steak

egg pancake

duk=korean rice cake

egg+vegetable fried rice

another quite incredible meal i had was on a side lane at insadong. it had 13 dishes including 1 main dish of chilli (probably gojuchang) pork with 12 side dishes or banchans, except several of these banchans were really substantial, quite large dishes.

the meal was most incredible, just 5000won (or US$5) at the time! 🙂

& i went to try seoul’s “most famous vegan temple food restaurant”, sanchon – a super 20-course meal. it was just 22000won (US$22). food was very good, but service was bad. i waited more than 1 hr for my food to be served. a korean woman who sat at the next table (i think she was staying in japan but visiting seoul) was actually uncomfortable enough to intervene on my behalf to get the servers to start serving me. i spoke to the servers in english to no effect & she kind of “told them off” in korean & i got my food immediately! & she apologised to me on their behalf. that’s how people should treat each other! 🙂

5000won (US$5) naengmyeon cold noodle came with bulgogi

i had a 5000won (US$5) naengmyeon cold noodle that came with bulgogi. it was as good as the bibimen at aburiya.

jjajangmyeon 炸酱面

& when in korea, eat jjajangmyeon 炸酱面. it was pretty good actually, but really, never quite my cup of noodles. 🙂

N Seoul tower

dongdaemun

Cheonggyecheon (청계천)

Gyeongbokgung Palace－景福宫兴礼门

new & efficient seoul subway

i did some touring too, not just eating, haha! 🙂

c.h.e.f andy

Enjoyable Kurobuta Kimchi Nabe @ Shirokiya Cuppage Terrace on 12Oct2014

Posted on October 13, 2014 by chefquak

kurobuta kimchi nabe – groupon S$22.80nett

had a nice kurobuta kimchi nabe at shirokiya cuppage terrace on 12.10.2014. 🙂

last time i came here was on 11.6.2014.

we had a groupon voucher at S$22.80. the usual price of a nabe (there were 3 choices) was S$38.80++ = S$45.70.

my wife & i love kimchi chigae, so we selected the kurobuta kimchi nabe.

additional order of kurobuta (S$9) for kurobuta kimchi nabe

we later added an extra order of kurobuta pork at S$9++.

broiled kurobuta S$10.80

we didn’t want carbs, so decided against the bibimbap & the dons like ikura shake don, and ordered the broiled kurobuta. it was like a very tasty chashu that came with a good chashumen. 🙂

kurobuta kimchi nabe – groupon S$22.80nett

the sake were expensive & my wife decided against ordering them. iced water was free.

service was great, and there was a tablet order pad which you could also call for service.

dinner including my groupon voucher was about S$46nett, and we had 3 servings (90g per serving) of kurobuta (2 for the nabe + 1 added).

it was good price. the other items on the menu other than kurobuta though did not excite us. sashimi, maki were expensive c/w what we could get at better restaurants like mikuni & sun with moon wheelock etc. overall, we had better satisfaction at aburiya, though that was more expensive. the kimchi chigae at aburiya was small & actually tastier (of course with very little pork) & we love grilled meats. shirokiya though is not a yakiniku restaurant.

it was pretty ok just for a change.

c.h.e.f andy

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

Posted on October 7, 2014 by chefquak

vietnamese chargrilled pork collar with cold beehoon

today i experimented quite successfully a vietnamese street food = a chargrilled pork neck with cold beehoon (vermicelli). 🙂

the pork neck was marinated with fish sauce, chilli padi, sugar, paprika, orange marmalade, yuzu salad sauce, chopped shallots/garlic & grated ginger. & i kept it for 48hrs in the chiller.

i followed this video recipe.

vietnamese chargrilled pork collar

i chargrilled the pork neck over 1 tablespoon oil in non-stick pan over high heat. it was really good! so tasty & tender! 🙂

vietnamese chargrilled pork collar with cold beehoon

i did not have many items. so i improvised. earlier for the marinade, i did not have honey so i used fruit jam (orange marmalade) & yuzu sauce.

then i did not have tau gay (bean sprouts) so i used kang kong (morning glory) – not ideal!

i did not have mint so just used basil. no peanuts & no spring onions, just skipped.

it was nice. first layered the sliced japanese cucumber & kang kong (for bean sprouts), then add the bee hoon (vermicelli), pickled carrots & radish (sugar, rice vinegar, chilli padi). then add the pork neck, prawns & then the chopped shallots & basil.

drizzle with the fish sauce dip (chicken stock, fish sugar, sugar, rice vinegar, chilli padi)

vietnamese chargrilled pork collar

once more, the chargrilled pork neck was fabulous! 🙂

i served this vietnamese chargrilled pork collar to my friends at 11pax homecooked lunch on 15.10.2014, & everyone just loved it.

vietnamese chargrilled pork neck with cold beehoon

that’s the real thing in the video.

miso garoupa

i had some experimental miso garoupa. it was ok, not fantastic.

vietnamese chargrilled pork neck with cold beehoon

this was fun! 🙂

c.h.e.f andy

Ingredients:

300g pork collar, sliced 5mm across grain
150g bee hoon (vermicelli)
2 tbsp fish sauce
1 tbsp honey (i used 1 heap tbsp orange marmalade + 1 tsp yuzu salad sauce)
1 flat tbsp sugar
1 tsp paprika (or coarse black pepper)
4 spring onions, white part only
2+2 chopped shallots
2 chopped garlic
1cm grated ginger
bunch of bean sprouts (i used kang kong)
sliced japanese cucumber
pickled radish & carrots
mint leaves (i used thai basil)
1/6 cup crushed peanuts

fish sauce dip

1/3 cup (80ml) chicken stock
4 tbsp fish sauce (more to taste)
1 tsp rice vinegar (more to taste)
1 chopped chilli padi

Directions:

scald pork neck to remove scum. cut 5mm slices across grain. mixed fish sauce, honey, sugar, pepper, garlic, shallots, ginger to make marinade. season pork neck in marinade, cover with cellophane & refrigerate for 48hrs in chiller.
put 1 tbsp oil in non-stick pan on high heat. stir fry the pork neck (cooled to room temperature first) over high heat to caramelised the pork. turn to medium & cook for 5 minutes. pork will be charred & very flavourful.
to serve – first layer the sliced japanese cucumber & bean sprouts, then add the bee hoon (vermicelli), pickled carrots & radish. then add the pork neck, prawns & then the chopped shallots & basil. drizzle with the fish sauce dip.

Our Favourite Yakiniku @ Aburiya on 6Oct2014

Posted on October 7, 2014 by chefquak

ohmi wagyu beef set – S$39.95

went to aburiya for dinner with wife & daughter on 6.10.2014. 🙂

i had an excellent dinner here last on 19.3.2014. today was just as good! 🙂

yakiniku

aburiya yakiniku

sake

kimchi chigae – S$11.90

bibimen – S$12.90

we ordered our usuals – kimchi chigae & bibimen. i love both these dishes.

kimchi chigae always so tasty, with some slices of thin belly pork. i love the kurobuta kimchi nabe at shirokiya @ cuppage terrace but for a simple small helping of kimchi chigae, aburiya’s is the best.

bibimen is something i come to like because my wife prefers it to bibimbap. now i get to like everything about it, flavours, texture. 🙂

ohmi wagyu beef set – S$39.90

we decided to order the ohmi wagyu beef set (above & top photo). it looked marbled, tasted good, but somehow not quite matching our expectations of the intense marbled flavours of 1 of the 3 best kuroge wagyu (黑毛和牛) in japan, along with kobe & matsuzaka. somehow the last time we had the cheaper hokkaido wagyu here on 19.3.2014, it left a more lasting impression. maybe it’s better just to order karubi or jo-karubi than to have the tokumori mixed set.

for me tajimaya@vivocity’s wagyu was pricy but good too only if there is amex 50% discount, but they did not have the kimchi chigae & bibimen we liked here, so the enjoyment was not the same. 🙂

jo karubi negi (prime short ribs with leek)

karubi negi (short ribs with leek) – S$11.90

we had the cheap australian angus karubi negi (short ribs with leek). it was quite ok. anyway we had always liked it before we started trying the wagyu here.

kurobuta & iberia pork set – S$25

we tried the kurobuta & iberia pork set this time. it was really good. certainly better than the karubi. i think overall our enjoyment of the pork was more than even the ohmi tokumori set, not that the ohmi was poor.

the bill

the bill came to S$143 nett for 3pax including a bottle of sake. quite ok for a very enjoyable dinner. 🙂

c.h.e.f andy

Good & Super-value Dinner @ Nassim Hill Bakery on 5Oct2014

Posted on October 6, 2014 by chefquak

D-I-Y steak sandwich – S$22

had a wonderful dinner with my wife at nassim hill bakery last evening on 5.10.2014. 🙂

last came here for an ok not-too-bad average family afternoon tea on 6.4.2014.

they have an ongoing 1 for 1 promotion for DBS cards from 6pm onwards, until end nov2014.

we ordered a D-I-Y steak sandwich (menu price S$22) and a crab spaghetti arrabiata (spicy tomatoes) main course portion (menu price S$24). also added a white for S$10 happy hour price (till 8pm).

D-I-Y steak sandwich – S$22

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D-I-Y steak sandwich – S$22

the D-I-Y steak sandwich – S$22 was fabulous, much better quality than we expected from a cafe, very much good restaurant standard & quite worthy of S$22 full price. 🙂

it was sweet, tender, nicely medium rare. the toasted baguette was great & the english & french mustards dip made the whole experience even better. it was truly a D-I-Y steak sandwich! kudos to the chef! 🙂

crab spaghetti arrabiata (spicy tomatoes) – S$24

crab spaghetti arrabiata (spicy tomatoes) – $24

crab spaghetti arrabiata (spicy tomatoes) – S$24

the crab spaghetti arrabiata (spicy tomatoes) was very good too. a good portion, quite spicy which i loved & loads of crab meat. good canned crab meat is very expensive & fresh ones too. so the dish was fairly priced at S$24 even at full price. for me of course a good steak sandwich always prime a good pasta. 🙂

with the 1 for 1 discounts, the 2 items were just S$24++ excluding the S$10++ white. incredible deal really!

service was kind of below par – polite & not unfriendly, but kind of inattentive & untrained. small disadvantage c/w with the food deal.

c.h.e.f. andy

Excellent Italian tapas @ Sons Bacaro on 4Oct2014

Posted on October 5, 2014 by chefquak

truffle pesto tagliatelle – S$12

daughter picked sons bacaro for 6pax family dinner on 4.10.2014. she is far more happening than her old folks. 🙂

it was an excellent choice! food was good. 🙂 dishes were served in small plates, kind of like italian tapas.

the restaurant was by beppe devito. somehow i didn’t really fancy il lido much even with 50% for 2pax palate discounts (never tried it under palate actually) & it was “far away” in sentosa. maybe ought to consider trying some time.

the place was chic as advertised on its website, which also showed menu items & prices. not really buzzy on a saturday evening (same for other chic restaurants on nankin street), a pity but no complaints from us…haha! sons was less than 50% full, and interestingly the other 5 tables looked mostly family like us. 🙂

tagliata di manzo wagyu – S$28

we had the wagyu tagliata. it was good, chargrilled flavourful, tender, medium rare. 🙂

baccala (salt cod) cake with uni sauce – S$15

baccala (salt cod) cake with uni sauce was the best dish of the night. thin crispy crust was excellent, minced salt cod was excellent, and great uni sauce combination.

i would put the light cream, flavourful truffle pesto tagliatelle (top photo) as my second favourite for the night. no feel of pesto though – not sure how a strong pesto flavour goes with subtle truffle scent.

roasted cod – S$19

the roasted cod was very good. my wife & i both made very good cod ourselves at home. this though had better grilled flavours.

grilled kurobuta pork neck, balsamic mushrooms – S$16

the grilled kurobuta pork neck was very good, like a good char siew or the charcoal broiled pork collar at imperial treasure teochew. maybe i should try & reinvent this dish at home again.

iberico pork truffle paccheri – S$16

i liked the iberico pork truffle paccheri too. very agreeable but i preferred the truffle pesto if asked to choose.

burrata, asparagus cream – S$16

burrata was fine, nothing like the supreme version in valentino, after all that cost 3x more.

spaghetti with uni sauce carbonara – S$16

surprising the same uni sauce did not come out good on this carbonara dish. i would not order this.

potato & cheese ravioli – S$9

looked like ah bor ling – mochi dumplings..cheese was very strong, not sure if blue cheese. anyway i liked blue cheese, but its not the most popular dish.

italian tapas

we had a S$55 bottle of wine, 2 beers & 1 mojito. dinner for 6pax came to S$260nett, about S$30nett pax excluding drinks, pretty ok. 🙂

service by the western servers were ok, not too friendly, kind of unsmiling. one server kept filling water to the glasses, a good thing. 🙂

lunch is cheaper. S$10 pasta etc. the street is quite interesting with mad poets gastrobar, platypus gourmet etc. will go back again. 🙂

c.h.e.f andy

Fabulous Omakase Lunch @ GOTO on 1Oct2014

Posted on October 2, 2014 by chefquak

sakizuki - a selection of small appetizers

sakizuke(先附) – a selection of small appetizers

GOTO is closing for renovations on 26.10.2014 & reopening on 11.11.2014.

i had wanted to go GOTO all these while but somehow did not get to do. a friend suggested recently & 5 of us decided to go for the S$68pax omakase lunch on 1.10.2014. there was no GST so it was just S$75nett! 🙂

GOTO at 14 ang siang road is currently a kaiseki only restaurant. lunch is 6-course at S$68pax & dinner S$180pax & S$280pax. the chef owner GOTO HISAO, was previously the personal chef to the japanese ambassador to singapore. after the renovation it will be remodelled to a casual restaurants. according to the server lunch sets would be like S$40 onwards.

we were wondering about the economics of a straight kaiseki restaurant where the dishes & ingredients were limited, vs a normal restaurant with an extensive menu, dishes & ingredients. we were of course out of our depths, no expert in f&b, but perhaps the main objective was to increase traffic & customers. kaiseki restaurant would have a limited number of patrons. a casual restaurant would attract a larger customer base & the sitting could be doubled from the current 20?

seems the restaurant name would be changed as well to G-One. couldn’t figure out G-One, but we were kidding the place change from GOTO to GONE? is that good? 🙂

who cares as long as food is good right? & it was, quite excellent! 🙂

sakizuke(先附) – a selection of small appetizers

ikura on enoki mushrooms

we had the first course sakizuke(先附) – a selection of small appetizers. it had a delicious pickled sanma (秋刀鱼), a equally delicious tofu, pickled ika (squid), some vege, and ikura on enoki in small bowl. really good! we were saying if every dish could be like this. they were, quite! maybe minus the rice. 🙂

sashimi moriawase = maguro, hirame, hamachi, hotate, anago

the sashimi moriawase = maguro, hirame, hamachi, hotate, anago was just incredible! they told us its maguro, but it was so sweet its like akamai (lean toro). hotate was just 1/2 a piece but very sweet. same for hirame (flat fish) & hamachi (yellow tail). the anago (conger eel) was an expensive item too but actually that was my least preferred among the quality sashimi.

tempura moriawase

the tempura moriawase was served differently w/o the dip & radish & wasabi. there was a lemon & a dish with what looked like green tea powder but actually salt. the server missed out explanation at our table for this dish, so we were guessing the lemon should go on the salt (lemon juice with salt is a very good dip for yakiniku), anyway a few of us including myself was too quick & just squeezed the lemon on the tempura. there was shisamo (pregnant fish), asparagus, 2 like fish cakes etc. very good dish. 🙂

a simmered kamo (duck) dish

we have a simmered duck dish. i liked it very much. 1 friend felt the duck had too gamey taste. the rest didn’t. a few thought the duck was tough. 1 said the sauce a bit sweet (japanese like to add sugar to their dishes).

for me though it was quite perfect – duck, yam etc. 🙂

chicken & mushroom gohan (rice) set

a friend said that the mushroom smell was really good. & indeed it was. however i & a few of us did not think this good was great. it did not really had the wok hae of a good chinese fried rice, nor the flavours of a good japanese unagi chahan (fried rice) like say in zen or its sister restaurant en japanese dining. nor is it flavourful c/w the very nice kamameshi at sun with moon.

of course we were just picking bones. haha! 🙂

dessert – mochi, fruits, black sesame ice cream

dessert was good too. kochi i liked, good quality fruits & a great black sesame ice cream.

i think this a very good lunch for S$75. i consider this perhaps more refine & better than the S$68 omakse lunch at hachi & about same as (or sometimes better than depending on menu) the S$68 monthly lunch special at kuriya dining. anyway i have booked to go back next week. 🙂

c.h.e.f andy

OK Lunch @ Paradise Dynasty on 29Sep2014

Posted on September 29, 2014 by chefquak

crystal pork (镇江淆肉)

a friend bought lunch at paradise dynasty at level 4 ion orchard today on 29.9.2014. 🙂

they do not take reservations so we arranged to go early at 11.45am to avoid, traffic, carpark issues & avoid queue.

spicy dumplings (抄手)

we had 2 appetisers.

crystal pork (镇江淆肉) was competent, nothing special.

spicy dumplings (抄手) was good, guess no better than crystal jade lamian xiaolongbao.

belly pork lamian

the belly pork lamian was good! the soup was very tasty & smooth, the braised belly pork was excellent & the egg, noodles etc were all good. this was as good as a good japanese chashumen. 🙂

poached sliced beef

we tried a poached sliced beef. it was pretty good, the usual tenderised beef. 🙂

paradise dynasty level 4 ion orchard

ambience was good & there was a good lunch crowd though not full & there was no queue when we left about 130pm.

pumpkin dessert

my friend ordered a pumpkin dessert. it was non-descript. i guess a “healthy” dessert.

there was a discount on some menu items under PGR (paradise gourmet rewards) + 30% rebates on non-discounted items. i think lunch came to about $50nett & there was a S$4.50 rebate. ok & doable lunch though nothing special. 🙂

c.h.e.f andy

King Prawn Noodles (黄焖大虾面) (Part 2)

Posted on September 28, 2014 by chefquak

king prawn noodles (黄焖大虾面)

did an almost perfect king prawn noodles (黄焖大虾面) today on 28.9.2014, on the third try (top photo). 🙂

tunglok lobster ramen – 龙虾焖拉面

wife actually said it was better than tunglok’s lobster ramen – 龙虾焖拉面 (above photo). & the dry wok king prawns better than lobster. i think so also – almost there. sauce was very tasty with no sugar added.

i was very impressed with tunglok’s lobster ramen – 龙虾焖拉面 actually…the 黄焖 golden bisque was always very tasty, smooth & flavourful. it was very similar to & tasty like a good crab roe sharkskin soup. lobster was very good too. for purpose of recreating a dish, lobster is lobster, steamed, grilled or pan-grilled it is not hard to reproduce, so mainly it’s about how to recreate the 黄焖 slight starchy golden bisque.

i tested with egg yoke, mirin, sake, sugar, chicken stock, cornflour, fish sauce. 🙂

braised prawn noodles (黄焖虾面)

my first attempt used small grass prawns & vegetable stock (above 2 photos), whatever was readily available. i had slightly too much starch. i added fish sauce as i thought light soy sauce & oyster sauce might darken the golden colour of sauce. anyway the sauce was tasty & my daughter liked it, but i could taste the starch – a negative point.

king prawn noodles (黄焖大虾面)

last evening i used the king prawns my wife bought from chinatown. these were very large prawns – 7 prawns/kg so like 140g per prawn. i fried cut chilli padi, ginger strips, & garlic in butter on high heat & added the king prawns & did the dry wok prawn method. it turned out beautifully, with perfect char-grilled flavours & texture. it is true that sometimes giant prawns taste even better than lobster. & they cost a lot less when comparing meat to shell ratio.

i did not have stock so i added sugar & more mirin. also i reduced the flour & added 2 egg yokes. the sauce was still ok tasty. my wife felt that the sweetness was artificial, which i agreed too. also 2 egg yokes did not work well as they separated from the mixture during cooking & did not blend fully. 😦

king prawn noodles (黄焖大虾面)

for lunch today, i had chicken stock, added 1 egg yoke & added light soy sauce & oyster sauce, & yuzu salad sauce & could still produce the golden sauce, this time a really, really tasty bisque. excellent! prawns were perfect as before. 🙂

it was important to record the recipe, as there was a bit of experimentation & varying amount of condiments used. that was the reason i blog anyway, as often i have to refer to my own recipes. 🙂

c.h.e.f andy

Ingredients:

600g king prawns (i had 4 large prawns 560g, but 300g small grass prawns should do also)
500ml chicken stock
1 egg yoke
2 tbsp cooking sake
2 tbsp mirin
1 tsp fish sauce (& add sea salt if required to taste)
1 tsp oyster sauce
1 tsp yuzu salad sauce
1.5tsp cornflour
1 chopped chilli padi
1.5cm ginger (julienned)
2 tsp chopped garlic

Directions:

cooke prawn – season de-veined prawns (keep in shell) with fish sauce & white pepper. fry cut chilli padi, ginger strips, & garlic in butter on high heat. add king prawns & chargrilled using the dry wok prawn method to get perfect char-grilled flavours & texture. set aside the cooked prawns.
make sauce – add 1 egg yoke, mirin, sake, chicken stock, fish sauce, oyster sauce, cornflour in a mixing bowl & mix thoroughly. fry cut chilli padi, ginger strips, & garlic in olive oil. add the mixture on low fire to boiling. taste the bisque & add salt to taste.
cooke noodles – cook noodles (i used white jade 白玉 noodles which had a bit of ramen texture)to just below al dente & pour into a sieve or colander & add ice & cold water to stop the cooking.
now put together the dish!

S$4 Meepok Tar @ 6th Ave Jalan Tua Kong on 27Sep2014

Posted on September 27, 2014 by chefquak

6th ave jln tua kong meepok tar

went with wife to 6th avenue jalan tua kong to eat meepok tar.

the stall was back after renovation of good good coffeeshop some months back. to me, it was as good as before, nothing changed. i had it in july and enjoyed as much.

6th ave jln tua kong meepok tar

now, got high tech, so we have a light buzzle when noodles were ready. not bad!

6th ave jln tua kong meepok tar

to me, there are 2 things special about this style of meepok tar. 1 is the very spicy chilli, really shiok! the other is the sliced pork & prawn. here everything is done quite perfectly – noodle was qq, chilli potent, fish balls bouncy & lots of minced pork (in the very tasty soup too) & also a few pieces of lar pok (crispy lard)…..just compared that with the mediocre amigo bakchormee we had at changi village food centre,

c.h.e.f andy

Mediocre S$15.90 Set Lunch @ Amirah’s Grill on 26Sep2014

Posted on September 27, 2014 by chefquak

hibiscus drink

a RI friend organised a 6pax lunch at amirah’s grill at bussorah street on 26.9.2014. 🙂

parking was horrendous at 1pm on a friday. 😦 after turning a few rounds, and finding no space at the roadside parking & the 3 open carparks and lots of traffic on the small roads, i got over to park at sultan plaza. anyway it was just a short walk. i was 10minutes late as in my whatsapp message. my 5 friends were already at the table. this happened a bit more often lately, i must not make this a habit, parking or traffic aside. 🙂

the recent reviews (2014) on tripadvisor of this place were quite bad. the reviews on openrice & hungrygowhere were equally bad but more dated (2013).

i checked the website & they had this S$15.90 lunch set so i called & confirmed the lunch sets were still available & that it was 2-course + drink. you need to ask for the set lunch menu though. we were not given until we asked specifically.

for the drinks, 2 friends had coffee, 2 including me had the hibiscus drink. it tasted like a rose syrup with nice mint, sweet but not overly, it was quite ok for me. 2 other friends probably had tea. i couldn’t quite recall.

chicken soup

the soup of the day was a chicken soup. it was better than a canned soup – i guess very few served canned soup these days. basically a minestrone with chicken stock, mediocre but a pretty ok soup actually.

chicken kebab with rice

there was a choice of mains. i picked chicken kebab with rice. chicken was tender & had grilled flavours but otherwise not much taste. the sauce added nothing to the taste. the vegetables – cauliflowers, carrots etc were just boiled vege. rice? not much taste.

lamb kofta with rice

the lamb kofta with rice seemed quite ok too. basically a minced lamb kebab? they were often served in indian buffets, not really my kind of dish, but perhaps if done well with herbs, it could still be better than the chicken?

vegetarian wrap

a friend who is vegetarian took a vege wrap with fries.

at S$15.90 which came to about S$18+, i guessed nothing much to complain about, and food was actually a bit more than passable.

the 6 of us were the solitary patrons. f&b is really a struggle in singapore with so much competition. if i were to use the criteria we recently talked much about – worthwhile cholesterol & worthwhile calories, then this lunch didn’t really fall into the category. so far for indian food, the best i had was the S$19++ weekday lunch buffet at yantra at tanglin mall, though it is a bit more expensive. but i guess many restaurants in serangoon would serve cheaper & tastier food than amirah’s grill. i don’t know much about middle-eastern restaurants so cannot really make comparisons. i did have a most memorable middle eastern lunch at honey & co london with my son during my recent trip.

we had great fun. i really enjoyed these lunches & dinners with old RI friends. ambience was fine. we had the whole place to ourselves & we stayed & chatted for quite long after makan. 🙂

c.h.e.f andy

Great Suckling Pig Set @ Summer Garden SAFRA Mt Faber on 24Sep2014

Posted on September 25, 2014 by chefquak

#1 suckling pig

a friend organised the sep2014 G20 12pax dinner at summer garden SAFRA Mt Faber on 24.9.2014. summer garden is part of qian xi group of restaurants.

the restaurant was empty save our table + 1 other table, like 10% occupied. it’s a waste really as the food was good & service ok.

the friend ordered the S$398 10pax suckling pig set. guess it was upsized to 12pax & we paid for 12pax, though some dishes like suckling pig was same size whether 10pax or 12pax.

#1 suckling pig was good! not better than hung kang or chui huay lim, but it was good, crispy skin, tasty. one friend commented no strong taste, not that i would mind a good porky flavour. 🙂

#2 dried scallop crab meat sharksfin

#2 dried scallop crab meat sharkskin had good tasty stock & chokeful of ingredients. couldn’t say it was better than hung kang (which sharkskin fish maw soup was very tasty), but it was very good.

#3 roast chicken

#3 roast chicken was one of the best – very crispy skin & nice tender meat, tasty with the five-spice salt. as good as roland & better than yuanxing.

#4 deep-fried soon hock

#4 deep-fried soon hock good, very competent, as in most restaurants. wonder if it was 10pax would it be still 2 fishes. soon hock tended to be quite standard 600g size so not sure for 10pax they could find 1 larger soon hock or same 2 fishes.

#5 wok grilled king prawns (13/15)

#5 the wok grilled king prawns (13/15) was good. king prawns were large, 13 to 15 pieces per kg so 70g to 80g per prawn. i would consider this better than the white cereal prawns at hung kang.

#6 flower mushrooms, fish maw, sliced abalone, spinach

#6 the abalone dish came with lots of ingredients – flower mushrooms, fish maw, sliced abalone, spinach. this dish would be superior to hung kang which had a bailing mushroom dish.

#7 seafood heng hwa beehoon

#7 and my bowl of seafood heng hwa beehoon really chokeful of prawn, squid etc not sure if the rest got the same.

the beehoon was not tasty enough though, and did not have clams so not quite qualified as heng hwa beehoon?? perhaps the sauce was not mixed thoroughly, but the authentic heng hwa beehoon a friend cooked recently at his house was tastier than this one.

#8 bird’s nest

#8 bird’s nest with rock sugar was very good, not too sweet. i liked it, surprised me actually!

S$398++ suckling pig 10pax promotion menu

for me, the S$398++ suckling pig 10pax promotion menu was quite a good deal. i am likely to go back for a family dinner. 🙂

price wise it was cheaper than hung kang’s S$468++ “birthday” suckling pig menu. hung kang had the more expensive pomfret, but depending on taste, some may prefer the soon hock.

c.h.e.f andy

Lovely Lunch & Dinner @ Fresco & Cimmino on 30Aug2014

Posted on September 24, 2014 by chefquak

€12 spaghetti alla nerano (zucchini & parmesan)

we took the 56mins morning train from stresa to milan on 30.8.2014, costing just €16.50 for 2pax, arriving at milano central at 10.35am, then took the metro yellow line 4 stops to duomo & checked in duomo apart hotel. 🙂

i had very good meals at fresco & cimmino last time on 21.4.2014. it was just a short walk away, so we went there for lunch.

€14 frutti di mare seafood salad

the frutti di mare seafood salad was a very generous serving & excellent just like last time.

€12 spaghetti alla nerano (zucchini & parmesan)

my version of spaghetti alls nerano with squid

my version of spaghetti alla nerano with squid

the spaghetti alla nerano (spaghetti with zucchini & parmesan), a popular serrento dish, was good as before, very flavourful from the parmesan cheese & zucchini with a great sauce.

i tried to reproduce this but was not quite successful – my version looked ok tasted good too but was far from the flavours i was trying to reproduce, so not quite spaghetti alla nerano.

€18 tagliata di manzo

the tagliata di manzo was great as always. 🙂

fresco & cimmino milan

we went back again for dinner – boring people.

€26 grilled whole lobster

we went back to fresco again for dinner on 30.8.2014.

the grilled lobster here was very good. at €26, price wise it was no different form london’s £20 lobster at burger & lobster. and it was just as good, only w/o the fries. 🙂

my son wanted to try the swordfish tube pasta which did not turn too great. it was kind of expected – the swordfish came in like a ragout sauce which was not my favourite.

c.h.e.f andy

Nasi Lemak Truly Sucks @ Changi Village Food Centre on 21Sep2014

Posted on September 23, 2014 by chefquak

top drinks & dessert

we biked 35km from east coast lagoon to changi village food centre & back early morning on 21.9.2014.

so wanted to try out the hawker food at changi village food centre. turned out to be a huge disappointment.

amigo bakchomee

amigo bakchormee

my wife went first to get her food & came back with bakchormee some 15mins later. she bought from the stall with the longest queue “amigo”.

this amigo bakchormee was really mediocre, which really meant it was quite poor by comparison, far below the standard of 6th avenue jalan tua kong, lau lim @ bedok simpang, ming fa @ upper thomson etc. even the other stall sunny meepok tar at 6th avenue was better. the noodles were not QQ, and the chilli & flavours were what can i say, mediocre! 😦

sri sujana nasi lemak

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mizzy corner nasi lemak

there were 4 nasi lemak stalls. i decided not to queue at “mizzy corner” the one with longest queue. but my short queue (i was the 4th in the queue) at malay stall sri sujana turned out quite long as 2 before were buying 4packets & 5packets. the man was very naggy at every customer. service was poor & not cheerful. 😦

that would be ok if food was ok, but it was not! rice was poor and did not have the fragrant coconut flavours. & sambal chilli the most important ingredient was outright bad & odd tasting. it was salty & like having tau jeoh??? not sure can call it sambal?? to me rice & chilli were like the backbone of good nasi lemak, & both failed completely. 😦

otah was bad, the chicken was quite ok to good, the ikan kuning was ok. this was really poor c/w both stalls no.1 & no.2 nasi lemak at adam road food centre.

i will never eat from this stall again.

ice kacang

soursop ice

top drink & dessert

the only thing good was the ice kacang & soursop from top drink & dessert, & it was very good, so luckily i had that, otherwise the whole experience would have been a complete let down, very sian!

not sure if we would eat anything the next time we cycle here, probably just have ice kacang & soursop.

c.h.e.f andy

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Category Archives: Buon Appetito!

Tai Hwa Bakchormee at Blk 466 Crawford Lane on 23Oct2014

Early Birthday Dinner @ Chef Chan’s Restaurant on 22Oct2014

Quite OK Bento Lunch @ The Flying Squirrel on 21Oct2014

Good 5-course Dinner @ Ah Yat Abalone Forum Restaurant on 18Oct2014

I Love Herbal Mutton Soup @ Stall #01-75 Whampoa Drive Food Centre on 17Oct2014

Banoffee (Banana Toffee) Pie

Seoul Hangug Yoli (韩国料理) in 2010

Enjoyable Kurobuta Kimchi Nabe @ Shirokiya Cuppage Terrace on 12Oct2014

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

Our Favourite Yakiniku @ Aburiya on 6Oct2014

Good & Super-value Dinner @ Nassim Hill Bakery on 5Oct2014

Excellent Italian tapas @ Sons Bacaro on 4Oct2014

Fabulous Omakase Lunch @ GOTO on 1Oct2014

OK Lunch @ Paradise Dynasty on 29Sep2014

King Prawn Noodles (黄焖大虾面) (Part 2)

S$4 Meepok Tar @ 6th Ave Jalan Tua Kong on 27Sep2014

Mediocre S$15.90 Set Lunch @ Amirah’s Grill on 26Sep2014

Great Suckling Pig Set @ Summer Garden SAFRA Mt Faber on 24Sep2014

Lovely Lunch & Dinner @ Fresco & Cimmino on 30Aug2014

Nasi Lemak Truly Sucks @ Changi Village Food Centre on 21Sep2014

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