Great Kuroge Wagyu @ Shinjuku Korin Yakiniku (光琳) on 11Apr2013

Posted on April 14, 2013 by chefquak

Kuroge wagyu (黑毛和牛) flank 1180yen for 100g

returned from another long journey again, this time to Enoshima & Kamakura and another 6 hrs+ walking. usually I would skip lunch to optimise the time for the tour. 🙂 this time I had 20minutes at Fujiwara station waiting to board the Odakyu train back to Shinjuku, and so helped myself with a bowl of 400yen nikusoba. good stuff! 🙂

still I was feeling like treating myself to a good meal. I already had 1 expensive course dinner at Asahi Sushi @ 50F Shinjuku Sumitomo building, a very good tokusen (特选) sashimi moriwase also at Asahi Sushi 8F Mylord Shinjuku South Exit, and a cheap food tour including soba, thick cut gyu don, and kaiten sushi. So I thought go try out an average yakiniku place. 🙂

I found this yakiniku restaurant Korin (光琳) near Shinjuku 1-chome. It had this very powerful suction chute-not only it rid the place of smoke & smell but the flame rose up when you placed the meat on the metal grill & actually seared & barbeque the meat extremely well – whatever maillard reaction you needed you could not get better than this. 🙂

special taster set of 5 meats (3 kuroge wagyu) for 1980yen

They have english & picture menu as in most eats in Japan. Not knowing how the meat standard was relative to the price, I elected to have the special taster set which included 3 types of kuroge wagyu for 1980yen.

all the meats were good & I enjoyed all of them, especially the 2 very marbled wagyu at the bottom of the above photo. 🙂 I think high temperature flaming (aburi) whether it was on marbled meat or on oily fish sushi or sashimi (like aburi toro) made a superlative improvement to the already great marbled taste.

being greedy I asked the waiting staff which menu item this was, & I made another order of this kuroge flank 1180yen for 100g (which you see in the photo at the top of the page). This really was fabulous. 🙂

So my dinner added up to 3160yen nett. you could also order beef tongue, scallop/prawn/seafood & bibimbap here as well as a set of 4 kimchi.

I am one very satisfied customer! 🙂

c.h.e.f andy

Ganso Sushi: Shinjuku Kaiten(Conveyor Belt) 元祖寿司 on 12Apr2013

Posted on April 12, 2013 by chefquak

uni (sea urchin) sushi on 12Apr2013

Today is my rest day. The trips to Takaosan & Enoshima-Kamakura the last 2 days were rather tiring, each entailed >5hrs of walking on my injured toes. 🙂 Today I plan only to stroll around Shinjukugoen to catch any remnants of sakura flowering and later to pick up the All Nikko Pass from Tobu Pass Office at MB1 of Shinjuku Centre Building.

Ganso Sushi: Shinjuku Kaiten(Conveyor Belt) 元祖寿司

I was passing this kaiten sushi (回旋寿司) place on the way to Shinjukugoen. The first kaiten sushi I tried this trip was kind of disappointing, this fortunately though turned out to be much better. 🙂

kaiten sushi at corner from Shinjuku South Exit to Sunroute Hotel

kaiten sushi at corner from Shinjuku 1-chome

Like the other kaiten sushi shops, there was a powdered tea box where you dished out tea powder (I picked the toasted rice tea 玄米茶 ) & added hot water from the tap, and you can help yourself with the pickled ginger (see above photo).

I ordered the following sushi items-

uni (sea urchin) – 262yen
2xhamachi (yellow tail) – 2x130yen
ebi (prawn – don’t know what type, I only know amaebi, akaebi & botan ebi – this though was as large as botan ebi) – 130yen
ika (squid) – 130yen
anago (sea eel or conger eel) – 130yen

Total cost = 912yen for 12 pieces, about S$12nett.

The uni (top photo) was above average, good helping, sweet & not dry but not the very creamy melt in the mouth bursting with flavour kind, definitely good value for 262yen! 🙂

uni (sea urchin) sushi 0n 13Apr2013

I went back again the next day (13Apr2013) and this time the uni was very creamy & sweet, very good indeed, so do note the freshness & standard may vary a bit. 🙂

The hamachi standard was inconsistent. The one on the above right photo was excellent. The one of the left was just ok. I could not tell from just looking at them.

ebi sushi

The prawn sushi was good. It was large but not as sweet tasting & plump as botan ebi (which is very expensive in Singapore like 3pieces for S$25)

The ika was good not great. So was the anago. This the cheaper version. I did not take the 262yen ones which were like 2 times the size (in length). maybe I should have!

It was a really great sushi lunch and at very low cost of just S$12nett! 🙂

c.h.e.f andy

Economic Quick Food Tour of Shinjuku on 10Apr2013

Posted on April 11, 2013 by chefquak

had a nice dinner & great view at Asahi Sushi on 50th floor of Shinjuku Sumitomo Building with my daughter & her friend last evening, so decided to go for some cheap food this time round after my exhausting 5 hr+ walking trip to Takaosan (高尾山).

as I returned on the Keio line. I recalled this soba shop which I had wanted to visit. There was no difficulty locating it after the fare gate. :-).

I surveyed the available options and picked a 350yen soba which came with an ebi (the super tiny kind) tempura – see photos below.

350yen soba with tiny prawn tempura @ keio line shinjuku

self select soba options

This is an easy way to order your food. You just self-select the item you want, make payment at a “meal ticket machine” and out comes a ticket of your meal order which you then present to the shop & wait for your food to be ready. 🙂

what can I say? the 350yen soba was immensely gratifying. was it better than the S$3 bachormee (minced pork noodles)? I think not. but it is colder here and slurping a warm tasty soba was a very comforting & enjoyable experience.

I walked around the streets dotted with restaurants just across Shinjuku West Exit which was also around my hotel Sunroute Plaza. I found this interesting gyu don shop which advertised a thick cut beef bowl. When I first came to japan 30 years ago, I enjoyed very much the cheap gyu don at Shinjuku including Yoshinoya (吉野家). Those use the very fatty thin sliced beef which are similar to the Korean bulgogi cuts. Now lifestyle has progressed somewhat & the Yoshinaya gyu don is not a very attractive food choice.

This beef bowl however was quite excellent. The beef were thick cut as advertised (as seen in above photos) and the many sauces & chilli (see photo below) & rice were all excellent very tasty and enjoyable. It came with a miso soup & glass of water & you could help yourself to pickled ginger on the table. The whole meal costs just 330yen. This was a small portion (but was already quite substantial), and you could pick a medium which is 480yen or large, 620yen.

Next I went to try out what looked like a better quality conveyor belt sushi.

This was what I had (total cost=862yen)-

2 pieces salmon belly (262yen)
4 pieces shellfish (2x130yen)
2 pieces maguro (130yen)
2 pieces negitoro (210yen)

The sushi was rather underwhelming. The salmon belly was good not super. Maguro looked ok but was a cheap cut, negi toro looked great but had not much taste, the shellfish was good so I ordered a second helping. 🙂

the entire dinner – I didn’t have lunch of course & took small amount of the gyu don rice :-)..haha..if you can call that=330+350+862=1542yen=S$17++. 🙂

So basically you don’t need to spend that much money eating in Japan!

c.h.e.f andy

Asashi Sushi @ 8F Mylord Building Shinjuku South Exit on 9Apr2013

Posted on April 10, 2013 by chefquak

I was early for 2pm check in at Sunroute Plaza Shinjuku. My Scoot flight TZ202 touched down on time at Narita 11am. I travel only with handcarry (nothing to shop or cart back) for the longest time, and so got on the NEX (Narita Express) by 11.30am and arrived Shinjuku 12.40pm and at Sunroute soon after.

So I decided I might as well have a bite. As I was getting out of Shinjuku South Exit, I noticed that there was a Asahi Sushi outlet at Mylord Building there. So I took the short walk (300m) & got on the lift to 8th floor.

Asahi Sushi @ 8F Milord Shinjuku South Exit

As I was meeting my daughter & her friend later for dinner (they were already travelling in Japan), I decided to just take sashimi.

tokusen sashimi moriase

There was an impressive looking Tokusen sashimi moriwase which meant specially selected mixed sashimi (see photo above) at 1800yen, so I decided to just have that.

tokusen sashimi moriwase

This was what I had-

5 slices of aji (horse mackerel)
2 slices of hamachi (yellow tail)
2 amaebi (sweet prawn)
2 tai (sea bream or snapper)
1/2 a awabi =5 slices of abalone
negitoro (minced tuna belly)
1 whole slug I ate several times before but didn’t know the name (I found out later name was tsubugai)
2 centrepiece akamai (lean toro)

The aji was very good & went very well withe the dash of ginger. We get very good aji in Singapore as well. The hamachi were quite ok but I had much better plump ones before. The tai was average but at least not those with much residue, The amaebi was good.

The awabi was fabulous (though the photo was not as I was unable to focus well). I had Japanese abalone sashimi before but usually they were a bit tough & chewy. & they were expensive and not great so I wouldn’t usually order them. These were not tough at all & very sweet, a really nice treat!

The negitoro was also very sweet (I later tried a pair of negitoro sushi at a conveyor belt sushi place & though they looked beautiful they had very little taste).

the slug thingy (tsubugai) was ok but still a bit tough, never my favourite but quite ok here. and the akamai – lean toro – was also good.

The 1800 yen price (=S$20++) was of course extremely cheap for the items offered. In Singapore it would be difficult to get this for S$80++.

tokusen sashimi moriwase

So as we all already know, good Japanese food is a lot more expensive in Singapore on a quality-price comparison. There were many other good sets at Asahi Sushi like a good chirashi don for 1490yen – and it looked as good & more in quantity c/w the one at Ginza Kuroson, which to me offers the best priced quality chirashi don in Singapore at S$20++ for lunch inclusive of salad, dessert & ice tea.

c.h.e.f andy

Value Lobster Set @ Chao Yue Xuan (潮悦轩) on 1Mar2013

Posted on April 6, 2013 by chefquak

Chao Yue Xuan (潮悦轩) S$35nett 7-course set

Chao Yue Xuan (潮悦轩) S$35nett 8-course set

bought 2xS$35nett 8-course Chao Yue Xuan (潮悦轩) groupon vouchers, so duly visited the restaurant. 🙂

This is the same Ah Yat branch & location at UE Square along Mohamed Sultan Road, only they have changed the name to mean a “pleasing teochew pavilion”..at S$35nett the meal did turn out pleasing enough though nothing teochew 🙂

decor & ambience wise though the place is a bit dowdy, and in fact though this branch is located at UE Sqaure, Turf City has better ambience! there were 3 tables of Chinese tourists this evening – I guess F&B is really competitive here & people do need to survive. 🙂

salmon sashimi

the salmon sashimi was actually quite good but not really the belly or fatty type which now even some buffet serve, but it was good, not poor.

‘

the double-boiled fishmaw（花膠）soup was very good really – sweet, smooth, tasty.

garlic steamed (蒜茸蒸) razor (bamboo) clam with tanhoon (glass noddles)

the garlic steamed razor (bamboo) clam with tanhoon (glass noodles) was good (every restaurant should really be able to do this well) though Ah Yat at Turf City was better & Long Beach @ Dempsey was better than both, and we didn’t think that serving it without the shell instead of on the shell was a great idea. btw, i also did a good steamed razor clam in garlic oil myself.

deep-fried fish chop with strawberry sauce

I cannot really fault this fish chop (2 pieces – very large serving) . The deep-fry was done right crispy & not soggy, but the meal was really filling & we were not into this sweet strawberry sauce thingy & this asian fusion? dish did not match well with the other menu items. I took 1 piece. My wife did not touch it.

the lobster in pumpkin sauce was very nice. It was a mid-size maine lobster, about 450g (& larger than the one we took subsequently at Xin Cuisine). pumpkin sauce is a favourite cooking style with Ah Yat & goes well with crab, I think more so than lobsters. Comparing this with the very light cheese gratin lobster at Xin Cuisine I would think this is better (& of course larger) – though my wife would disagree – but I guess this was more robust in taste & presentation c/w Xin Cuisine’s which can be said to be more fine.

poached nai bai (奶白) with abalone sauce

This nai bai vege was very good! 🙂

baked prawns with noodles in superior sauce

I didn’t get this dish though – the prawn was large & fresh (live right..) & in superior sauce how to go wrong? but it was soggy, not “QQ” (al dente)..& with the fish chop, would be the weakest links in this set.

The red bean dessert does not really deserve mention or a photo..haha.:-)

anyway, it was difficult to fault this S$35nett 8-course set – the ingredients like lobster & razor (bamboo) clam were good quality, the salmon & prawn were fresh, soup & vege were good; quality of cooking was not quite there but still above average.

I may not do this too often but I have bought another 2 vouchers, so I am planning to go back before voucher expires. 🙂

c.h.e.f andy

Chinese Fine Dining Set @ Xin Cuisine on 31Mar2013

Posted on April 1, 2013 by chefquak

chicken & mushrooms in egg skin dumpling in pumpkin soup

I had not tried Xin Cuisine, despite it being included in Amex Palate dining privilege for a while already. and though I did have intention to try out the food here using palate discounts, it was ANZ card marketing that got me to ask about this lobster & abalone 1 for 1 menu. We were still not sure though, as you could not really tell by menu alone the quality of cooking, so when we got ourselves seated I studied the ala carte menu a little in addition to the the promotion set menu below (which as it turned out payment could be made by any credit card). 🙂

We had always felt that Majestic offered the best Chinese fine dining set, and others like Tunglok could not compare on a price vs quality of ingredients & quality of cooking basis though it might be a bit more debatable when comparing fine dining over the whole ala carte menu & ambience etc. For us though since quality of cooking pipped the other considerations, we had more confidence that a dish in Majestic would turn up tasty c/w another place (and of course as justified by the price).

On this occasion, we decided on the set menu, and it was a very good decision! 🙂

We started with a duo appetizer. There was a roast duck on a pan seared foie gras & cucumber (seems that Xin is famous for their suckling pig with foie gras), & a small saucer of thick spicy jellyfish. Both were very nice. The roast duck felt like a sous vide item, very tender & totally consistent. In terms of fine dining, it was no less fine than western fine dining.

Next was chicken & mushrooms in a egg skin dumpling in pumpkin soup. This was very, very, very good. It was such a beauty to look at, and the soup was so very, very tasty, as good as Majestic’s 黄焖鱼翅 which was a lot better than Tunglok’s version. And the dumpling was so delicate to behold & so tasty to eat. Very few western fine dining restaurants here offered something this fine!

5-head abalone (about 2in) on bed of spinach with sea cucumber

The next item was the 5-heads abalone on a bed of spinach with sea cucumber in brown sauce (5-heads mean the size is 5 abalones to 1 kati though I am clueless whether it is the HK old kati=600g or the China kati=500g. In China it is now 1斤10 两 & 1 两= 50g)。 This was as good as Chinese braised abalones went in terms of 口感 bite/texture & taste.

and there was the 1/2 lobster, done with a very light cheese gratin. The lobster was smaller (about 350g). My wife preferred the 上汤焗 style so cheese lobster not her favourite but I must say the taste was good & this was really very nicely done. This was a good illustration of quality of cooking – Chao Yue Xuan for example offered a larger 1/2 lobster in a good value set which we had recently, but the quality of cooking & presentation made a huge difference between fine dining and not so fine dining. 🙂

and then we had the egg fried rice & spicy pork & this very plain fried rice was very very good – such crisp long grains & so fragrant it was as good as Imperial Treasure’s crab meat fried rice with dried scallops & egg white which was our perennial favourite – & so both of us who avoided carbo mostly had to evoke our “worthwhile carbo” philosophy and finished up all the rice. The spicy pork collar was very nice too.

snow lotus in almond cream

For dessert,we had the snow lotus in almond cream. Both of us were not very “dessert persons”, and cream 糊 was not my favourite & very less so for my wife. This though was only very slightly sweet & extremely smooth which was what defined a good 糊, be it almond (杏仁) or walnut (核桃) or combined (鸳鸯). I don’t remember eating snow lotus before – thought it was hasma but it wasn’t, texture was good. For us I guess it was an ok above average dessert but it was “fine” alright in terms of quality. 🙂

P.S. – see here for Restaurant Promotions update.

c.h.e.f andy

Live to Eat….

Posted on March 31, 2013 by chefquak

I was doing my 10km run on this side of Ulu Pandan jogging track (Holland Grove View side) yesterday morning.

With this run, I completed the first 100km of a 550km run to raise donations for needy children at Rainbow Centre via Fundonate. I am asking 55 friends who are 55 this year to each donate $55, $1 for every 10km I run so we can all share & relish the joy of living all these 55 seasons of our passage on planet earth , and many afterwards. 🙂

My mind was wandering as I ran thinking of living, eating, cooking…

Eat to Live…Live to Eat…Eat to Live to Eat..one of those cliches we talk about ( kind of like chicken or egg?) occasionally but with no particular meaning or importance attached..indeed so..as we select words & phrases to capture what is important to ourselves & the same words or phrases extract different thoughts (or depth of what they represent) depending on what we attach to them.

My mind went jogging too, 10km was short for the body, 1hr+ was long for the mind..haha. 🙂

I think in my younger days I “eat” to live, or do everything else to live – study, work, business travel, entertain, network, struggle with business start-ups, etc..the goal (but what is the goal?) was important so the process was a blur – like the movie “Click” – and you don’t know what you are “eating” basically since you eat to live..

Now I am kind of live to eat…ok I like food, I am greedy..and now I talk about worthwhile calories, worthwhile cholesterol. and maybe they are just excuses to eat unhealthy food, but I guess one can say also there is some perspective to it – that if you have to eat unhealthy make sure they are food you really really like & enjoy and feel “shiok” not something so-so, can do without – hopefully there are not so many such food in that category everytime! 🙂

anyway my own solution to that is just compensate, make-up (just as in managing relationship)..if you have more this time, skip or have less next time! if you miss a run this time, make-up another (but MUST make-up la otherwise won’t work right..) 🙂 just like relationship, if you miss an appointment, if you are not there for someone this time, pro-actively do it next time! don’t angst over the eating, and don’t angst over the relationship…

So I live to eat, “eat” being everything else in the perspective of savouring & relishing the process, so that there is joy in the living..and for me there is no right or wrong or best way about this..everyone’s needs are different..I am applying this for myself only..say for my children, they do need to focus & work on their studies, their future careers..they have their own needs and what are important to them..and everyone do need to work hard (and work very hard in Singapore & really anywhere else – China, Vietnam, major cities like New York, London, Tokyo etc) to get the results, and the process of working hard & achieving something are themselves very rewarding, and sometimes with a perspective shift (haha..very “sian” to hear paradigm shift) maybe the process is more rewarding than the physical material rewards…whatever to each his own. 🙂

To me perspective is the key though of course like everything else it is easier said than done. We say 退一步海阔天空 or 山穷水尽疑无路, 柳暗花明又一村..buddhists talk about attachments as the source of suffering & pain…so if we can, change or see the perspective…if we cannot, well i also have no solution, think of some other ways to make up lor. 🙂

Protected: Teochew Restaurant Lunch @ Wei Liang’s House on 12Apr2012

Posted on March 29, 2013 by chefquak

Enjoyable Lunch @ Pasta Inc on 29Mar2013

Posted on March 29, 2013 by chefquak

seafood spaghetti in squid ink sauce

Pasta Inc has a simple nice uncrowded ambience and feel of a fine dining restaurant. It is at Kiong Siak Street, in a locale dotted with the more expensive restaurants like Ember, Nicolas le & Bistro Soori.

I only came to Pasta Inc once and that was more than a year ago when a few of us bought the S$38 4-course lunch set coupons. Somehow that experience did not leave any impression ie not some place I was wanting to go back soon.

Today though I had a really enjoyable 3-course lunch with my daughter using 2xS$15.90nett Bigdeal coupon (which is like S$13.50++pax) for the 3-course lunch set. The normal price was S$22.50++pax and judging from what we had, I thought it would still be a good value lunch. 🙂 The service was also good. The server, Alvin, who was also the one who took my reservation, was cheerful & professional, kept filling my ice water, and was not any less friendly because I ordered no other food or drink except to use my 2x$15.90 coupons. But perhaps that was because they were not busy as there was only 1 other table. We started lunch at 12pm & stayed & chatted until 1pm. 🙂

We had toasted bread which was warm & crispy to start.

prosciutto – parma ham wrapped over rock melon with mesclun salad

For appetizer I took the prosciutto, which came with a decent helping of 2 slices of parma ham wrapped over rock melon (rather nice to eat them together) with mesclun salad.

lobster bisque

My daughter had the lobster bisque. I tasted a little of it. It was flavourful and had some pieces of lobster meat in it, but not as good as many restaurants these days which served a foam cappuccino version which delivered a much better overall experience. 🙂

seafood spaghetti in squid ink sauce

We both decided on the seafood spaghetti in squid ink sauce, and it was good here. The pasta was very al dente. It was less salty than many other places. The ingredients were good – scallop, several squid rings, mussel & littleneck clams, no prawns. 🙂 It was a pasta dish that I much enjoyed.

tiramisu – “pick me up”

I had the tiramisu. It was in the “good not overwhelming” category. My daughter had her health-conscious lemon sorbet – probably quite forgettable. 🙂

Being fast eaters, we finished in 35minutes or so, and chatted for another 25minutes. I drank lots of water & had many refills by Alvin. Great lunch!

c.h.e.f andy

Cream of Cauliflower Soup

Posted on March 28, 2013 by chefquak

cream of cauliflower soup

having tasted some early successes in my creamy mushroom soup venture, I thought since I am already down the path of using the blender (which I had thus far mostly avoided to do) why not trail further and try other soups. after all whether it is blending mushrooms or blending potatoes, leeks, cauliflowers etc, it cannot be too far off. and so far my faith has been rewarded. 🙂

my next venture is this beautiful cream of cauliflower soup recipe, again from none other than Chef John of Foodwishes.com. I am falling in love with this guy.

I first sweated the celery & yellow onions for 5-6minutes in a soup pot with some olive oil over medium heat until the onions turned translucent. Then I cut the cauliflowers in small pieces, threw in a potato that has been peeled and quartered, then threw in the cauliflowers. I then added 5 cups of vegetable stock & 5 cups of water enough to cover the cauliflowers, bring to boil & turn down the heat to medium low and simmer for 30 minutes. That’s when the potatoes were “smashable” – it would collapse when you pushed it against the wall of the pot. I let the soup cooled down & then blended in batches and pureed to a smooth velvety texture. I then added sea salt to taste, and the soup was basically done. I added the heavy cream when I heated up the soup again just before serving. 🙂

bacon tip gremolata

for the bacon gremolata, I followed Chef John’s concoction – first frying cut bacon to crisp, then added fresh bread & toasted it in the bacon fat on low heat until golden & crisp to make breadcrumbs. I then added lemon zest and mixed them as in above picture.

cream of cauliflower soup

I then served the soup with the bacon topping & few drops of truffle oil. My wife & daughter both liked this soup. I must say the bacon gremolata made quite some difference – the saltiness of the bacon & the crisp texture went very well with the soup and fragrance of the truffle oil. 🙂

c.h.e.f andy

Ingredients:

1/2 a cauliflower (about 400g)
2 ribs celery chopped
1/2 yellow onion chopped
1 potato peeled & quartered
5 cups of vegetable stock
5 cups water
2 tbsp heavy cream

for the bacon gremolata:

2 streaky bacon cut to small pieces
1 slice of fresh bread to make 30g of breadcrumbs
2 tsp lemon zest
1 tbsp chopped parsley (I did not use in the above photos)

Directions:

Cook the soup – sweat the celery & yellow onions for 5-6minutes in a soup pot with some olive oil over medium heat until the onions turn translucent. cut the cauliflowers in small pieces, throw in a potato that has been peeled and quartered, then throw in the cauliflowers. add 5 cups of vegetable stock & 5 cups of water enough to cover the vegetables, bring to boil & turn down the heat to medium low and simmer for 30 minutes. when potatoes are “smashable” – it will collapse when you push it against the wall of the pot – cool down & then blend soup in batches in a blender and puree to a smooth velvety texture. add sea salt to taste, and soup is basically done. add heavy cream after heating up again just before serving.
Prepare the bacon gremolata – fry bacon to crisp. add fresh bread & toast in the bacon fat on low heat until golden & crisp to make breadcrumbs. remove & cool. add lemon zest to bacon tips & breadcrumbs and mix them.
add the bacon topping & few drops of truffle oil when serving the soup

Yakiniku Dinner @ Aburiya Robertson Quay on 26Mar2013

Posted on March 28, 2013 by chefquak

Aburiya is my wife’s favourite yakiniku restaurant, and so it is mine. 🙂

We usually order karubi (short ribs – the korean galbi) and jo karubi (prime short ribs). Aburiya also has one of the best kimchi chigae and we also like the bibimen (spicy korean cold mixed noodles 拌面) and bibimbap (mixed rice 拌饭). When the items add up and if you order sake too, it is not that cheap, but it is guaranteed to be a thoroughly enjoyable meal.

For the evening, we ordered 1 plate of jo karubi (top picture) – S$14.90 a plate, and 2 plates of karubi – S$9.90 (below picture). The prime short ribs were very tasty, beefy with the BBQ flavour. But the karubi was not bad too & it was2/3 the price!

karubi (short ribs)

We also had the usual kimchi chigae. So far we liked this dish best here, even when compared with korean restaurants like Chang & Hyangtogol. The soup was very tasty and not too salty. There were a lot of kimchi & silky tofu but I would have liked a bit more of the belly pork. 🙂

kimchi chigae

We also had the kurobuta pork. There were quite many types & I could not recall which. It was very good, like a good pork collar meat with marbling giving it good taste plus the BBQ flavour.

and we had the bibimen also. I liked very much the sweet spicy taste of gojuchang sauce mixed with the vegetables and some chicken meat and the nice texture of the noodles. 🙂

bibimen

What I did not like though was that for this evening, we were sat at a table where there was no sunken pit & the charcoal stove was placed on the table. The heat from the stove was quite oppressive! I would avoid that next time.

c.h.e.f andy

Japanese Dinner @ Mikuni at Fairmont Hotel on 24Mar2013

Posted on March 25, 2013 by chefquak

truffle kampachi sashimi

Note – see also update = FAR Card 50% for up to 5pax. 🙂

I go to Mikuni a lot as my wife & I really enjoy the food there, and with Feed@Raffles discounts (50% discount for 2pax), that is the best value eat we can get anywhere. 🙂

We always order ala carte so we pick only dishes we like and also it is much better value than ordering the Seasons Menu or the Grand Tour Tasting Menu. We explore the menu quite a bit & zero in on the dishes we like. In fact, we have now taken the same few dishes so many times that I can almost call it a “Andy Kaiseki Menu”..haha…just kidding. 🙂 It is just 5 course, but while it may not have like 10 courses to be a full kaiseki menu, every dish is very substantial when compared with individual course of a kaiseki or mini kaiseki.

My selected courses (shared by 2pax) as follows-

truffle kampachi (S$28)
botan ebi sashimi (3 large prawns for S$35)
united nations futomaki (9 ingredients 6 pieces maki S$28)
sous vide then deep-fried octopus (S$30)
2xkagoshima wagyu sukiyaki konabe (individual hotpot at S$48 each)
1 plain rice to share – they will split for you (S$5)

As you see, the price comes to S$222, and at 50% discount, it is S$111 or S$55.50++pax. 🙂

Now to the dishes.

The first dish, a truffle kampachi is a wonderful, wonderful dish, and as you can see in the top picture, it is so pretty. It is in a small way a fusion sashimi dish by the Korean Chef with kampachi sashimi fanned out in probably tsuyu sauce as the sauce is not so salty, and a dash of truffle oil – so very fragrant, fresh, sweet & tasty! 🙂

botan ebi sashimi

botan rbi heads deep-fried

The second dish is botan ebi sashimi – you get 3 prawns for sashimi & 2 if you order sushi. These are large (3x the size of regular ama ebi), plump & sweet prawns with the same pleasant slightly sticky to the bite texture as regular ama ebi.

and they deep fry the large prawn heads. We eat up almost the entire crispy deep-fried prawn heads every time so no need to elaborate la…haha. 🙂

united nations futomaki

Next the united nation futomaki. The name sounds like a disaster but there are 9 ingredients (I can see there are unagi, ebi, tamago, avogado, different fish roes, maybe crabstick etc) & it is good – may not be the best as there are many specialist maki in many restaurants these days, but it is good!

Then we have the tako (octopus) sous vide & deep-fried in light batter. This is really very good as the meat is totally tender & consistent throughout because of sous vide (vacuum low temperature slow-cooking). it goes very well with just a little wasabi mayo (provided) – we always add more wasabi on our own.

kagoshima wagyu sukiyaki konabe (小钵)

& the the finale – kagoshima wagyu sukiyaki konabe (小钵).

It is very, very good! there are 3 pieces of wagyu, and you can see from the photos that they are large & thick pieces – I reckon the 3 pieces to be at least 80g, probably 100g! these are Jap wagyu NOT australian wagyu, & they are so, so tasty, the sukiyaki also comes with the usual vegetables, thick Japanese glass noodles & mushroom, and oh such great flavours! you can add the soup to the rice afterwards (and remember to add wasabi to it as well).

c.h.e.f andy

Homegourmet 8-Course Lunch @ 14Mar2013

Posted on March 24, 2013 by chefquak

I had another homegourmet 9pax lunch with friends recently.

I had quite some success on the pan-roasted brined chicken breast recipe, and was raring to try it on duck. 🙂 I wanted to test it once before I dumped the dish on my friends. I did this using both the pan-roasted chicken quick-roast method & the prime rib slow-roast method successfully, the slow-roast method producing an even more tender meat.

The slow-roast pork belly was still a work-in-progress. It turned up very well for my daughter’s 14pax friends lunch on CNY 3rd Day, but I felt it was still mostly touch & go. I would not have time to do on 14Mar if it turned up poorly so I did it in the evening of 13Mar & as it was passable if not great so I kept it in the fridge to warm up & serve the next day.

For the soup. I had been doing a “kick-ass” …self-praise haha…Basque seafood soup using prawn shells but was a bit tired of doing the same soup every time. I looked up some creamy mushroom soup recipe and thought it could not go too far wrong and was worth a gamble, since I had on hand willing devoted risk-taker volunteers high on faith. 🙂

skin-on pan-roasted brined duck breast

We started off with 4 tapas – (a) pan-roasted brined chicken breast (b)slow-roast brined duck breast (c)slow-roast pork belly & (d) Margaret River wagyu MBS6/7+angus striploin.

I think all were happy with the brined chicken breast & duck breast (except that I was rushing a little & destroyed the crispy skin of the chicken quite badly, I relaxed and did it right for the duck). They were moist, tender & tasty! 🙂 The belly pork was a bit iffy. This was a rather fatty piece & though the fat & meat were quite soft, the skin was still a tad tough to the bite, so the “mouth feel” 口感 wasn’t quite right. Fortunately, the natural jus was quite tasty & the Spanish spicy mustard sauce was a very good dip to go together with.

I thought the wagyu was below par. I had better marbling for MBS4/5 striploin from the same supplier mmmm previously for the “Best of” dinner on 28Jan2013 (of course my friends would say its the bad carpenter..haha). The rockets were also not good. I forgot to buy on 13Mar & there was no time to get it on 14Mar so went at 1am the night before to Sheng Shiong’s 24hr mart at Ghim Moh & the only ones there were quite old & not fresh. 😦

I had a separate portion of 3 pan-seared Hokkaido scallops for WL as he does not take beef. It should be quite ok now that I learned the simple technique=very hot pan +very dry scallop (scallops & fish etc contain a lot of water & if not bone dry, pan temperature will drop sharply & you will be steaming/poaching & will not have a hardened seared layer so it will stick to the pan). 🙂

pan-seared Hokkaido scallops

After the tapas, we had a pasta item, which was my seafood alio olio spaghetti with white wine. I was quite confident on the taste department as this dish mostly turned up quite well but I thought the texture was not enough al dente this time. 😦

seafood alio olio spaghetti with white wine

Next came my very first attempt at creamy mushroom soup, and gratefully it turned up very well indeed – really quite smooth in texture and tasty – though from the photo below, I could see the caramelised mushrooms but NOT few drops of extra virgin olive oil.

creamy mushroom soup

The pistachio rusted rack of lamb was also my very first attempt, and this was quite an excitement for me actually. The lamb rack looked fabulous & tasted great! although I found it slightly overdone as I would prefer medium rare. It was moist, tender and did not have much of the strong lamb gamey taste. 🙂

pistachio crusted rack of lamb

The 8-ribs lamb rack was good for 4 serving, and being my first attempt it was actually a stand-in for my more “established” Spanish 2-hr slow-braised beef ribs. This had been very good the few times I served previously, but the taste was a bit off this time, & we were at a lost to explain (other than bad carpenter). The vegetable base ratatouille (celery, carrots, yellow onions) should be sweet & balancing the beefy taste, the Chinese sausage added some sweetness & the chorizo (though may not be everyone’s favourite) had combined very well previously. I thought that it could be the chuck rib itself, though I bought it from Giant the day before, but I could not be sure how long it was on their shelves. Photo below still looked ok but looks deceived 😦

Spanish 2-hr slow-braised beef ribs

We had the usual chocolate lava cake. I was getting a bit bored though, hoping to try out a new soufle recipe next time.

WL brought very nice tarts and CH his usual strawberries & this time it was especially sweet. All the leftover tarts were polished off by my daughters soon enough. 🙂

c.h.e.f andy

Basque Seafood Soup

Posted on March 24, 2013 by chefquak

basque seafood soup

This a very enjoyable, intense, tasty soup!

I had it at La Cicala with my son in Aug2012, and thought I would do this. I looked up the internet and found this basque seafood soup recipe.

My family use a fair amount of prawns mostly in pasta & some Chinese dishes, and used to discard the shells & heads. For this dish, I save the heads & shells and boil them for 3 hours. You could blend the shells & liquids in a blender in batches, but it required much effort and at the time I was not yet using blender much, so I just passed the liquids through a sieve & pushed hard, and then disposed the boiled heads and shells. That provided the prawn stock for the bisque. I learned then you needed shellfish or crustaceans to give the bisque that depth of flavour & intensity. 🙂

basque seafood soup

I next prepared the vegetable base. I sautéed the leeks, onion and carrot for 5 minutes to soften, stirring frequently. I turned to high heat and added the prawn stock, and then added brandy (it might flame as the saucepan was very hot). I then added white wine & diced tomatoes, just 1 teaspoon of tumeric for colour. I then turned to low heat & let the soup simmered for 40minutes to bring out the vegetable base sweetness. Then I add chicken or vegetable stock and add sea salt to taste.

Before serving I added the prawns and squids to poach them, and lastly the mussels for just about 3minutes. I then take out the prawns, squids, mussels and distributed them to individual bowls before topping them up with soup, and serve.

c.h.e.f. andy

Ingredients:

heads & shells from 1 kg small or medium prawns – serves 8
2 leeks chopped
1 carrot chopped
1 yellow onions chopped
1/4 cup brandy
1/2 cup white wine
4 cups vegetable or chicken stock
1 large tomato diced
1 tsp tumeric
sea salt to taste
8 medium prawns (or 16 small prawns) – about 300g
1 large squid skin removed cut into rings (about 16 rings) or into large curls with cross-cuts (8 pieces)
8 large shelled mussels or 16 small ones

Directions:

Prepare prawn stock for the bisque – boil the heads and shells for 3 hours. blend the shells & liquids in a blender in batches OR pass the liquids through a sieve & push hard, and then dispose the boiled heads and shells.
Prepare vegetable base for soup – sauté the leeks, onion and carrot for 5 minutes to soften, stirring frequently. turn to high heat and add the prawn stock, and then add brandy (it might flame as the saucepan is very hot). add white wine & diced tomatoes, & tumeric for colour. turn to low heat & let the soup simmer for 40minutes to bring out the vegetable base sweetness. add chicken or vegetable stock (if required) and add sea salt to taste.
Before serving, add the prawns and squids to poach them, and lastly the shelled mussels for just 3minutes. take out the prawns, squids, mussels and distribute to individual bowls before topping them up with soup. Serve.

Protected: Homegourmet 8-Course Lunch @ 14Mar2013

Posted on March 24, 2013 by chefquak

“Best Of” Dinner on 28Jan2013

Posted on March 23, 2013 by chefquak

Gathered my gung-ho friends for a meal at my most recent homecooked dinner on 28Jan2013.

“Best Of” refers to the different dishes (French, Spanish, Italian, fusion) I was trying out in the MENU above, NOT that I was best in any of them..lol..I had 3 pan-seared Hokkaido scallops made for a friend who couldn’t take wagyu, & mercifully they turned up very well after I learned of the very simple technique from chef John of foodwishes.com (just make sure the scallops are bone dry at room temperature & the non stick pan is very hot – scallops & fish etc tend to have lots of water & if not dry, then pan temperature will drop instantly and you end up steaming & NOT searing the meat!).

This was also the first time I tried my skin-on pan-roasted chicken breast on my friends and they all loved it. The slow roast belly pork was still very much a work-in-progress BUT the saving grace was the spicy, sour Spanish mustard sauce. 🙂 This, together with the original sauce from the belly pork made very lovely dips.

Skin-on pan-roasted brined chicken breast

The Margaret River wagyu striploin with marbling score 4/5 (while pale in comparison with Japanese wagyu), was 1 of the dinner highlights & garnered many supporters. 🙂 I did it the GR (Gordon Ramsay) way – leave steak at room temperature for 1/2 hr, greased non-stick pan with fat from striploin, very high heat, turnover once & add butter, then rest for 5minutes before cutting.

Margaret River wagyu MBS 4/5

The garlic jumbo prawns (these are 130g size – 10 prawns=1.3 kg) is one of my regular dishes, done with just minced garlic & chilli padi in a dry wok in very high heat, and only adding fish sauce at the very end before removing & serve.

Garlic jumbo prawns 130g each

I also had a very smooth & sweet tasting Basque seafood soup using stock from prawn shells + chicken stock + leek, carrot & onions strained, adding poached prawn, sotong (squid) and mussels when serving.

Next up were the 2 pastas. The seafood alio olio spaghetti with white wine is my usual fare, and this time I added a fusion pasta using a chilli crab sauce I prepared from the prawn shell stock.

The main course was a Spanish 2hr slow-cooked beef ribs with chorizos, celery, carrots, red peppers, yellow onions & using just a dash of tumeric for the colour. They all loved this very tender & tasty dish.

Spansh slow-cooked beef ribs with chorizos

And after all that, we still had room for a very nice chocolate lava cake (my usual fare) to round out the evening.

Chocolate lava cake oozing lava served with strawberries

c.h.e.f andy

Capri Challenge Dinner on 20Dec2012

Posted on March 23, 2013 by chefquak

I had this Capri Challenge dinner after going to Capri Trattoria & Pizzeria couple times with friends & family. Capri’s $18 cold cut platter is a real quality & value-for-money deal. The $36 tagliata di manzo (sliced beef) is quite ok but pricy for the size & cut of meat. The pastas are maybe 3/4 the price of Valentino, however both times I thought the pastas were very average.

Anyway, after testing out a belly pork arrabiata and a fusion chilli crab pasta, I decided to string together a 4 pasta dinner and got my obliging “kakis” (aka mates in Malay) – namely Choon Hung, Chong Lee & the lot – to come as guinea pigs as usual.

I started with a tagliata di manzo with rockets & cherry tomatoes using a mock fillet mignon recipe for cheap chuck tender. It involves tenderising the meat with sodium bicarbonate, grilling both sides in a 210degC oven for 25minutes, then slow-cooking at 90degC for 1.5hrs. This recipe is ok but I still prefer to go with the usual costlier striploin & ribeyes.

tagliata di manzo (Italian sliced beef) using chuck tender as mock fillet mignon with rockets, cherry tomatoes & roast potatoes

Next I have my usual roast chicken, tender & tasty & quite moist, but kind of boring as noted in the post on pan-roasted brined chicken.

roast chicken rubbed with salt, pepper, herbs, oyster sauce & olive oil

A medley of 4 pastas followed. My usual seafood alio olio spaghetti with white wine is by now a very popular dish amongst family & friends. Next I have a belly pork arrabiata (spicy tamato) spaghetti. I cooked the belly pork the Japanese “kakuni” way, at low heat using an induction heater for 1.5hrs, then added in canned whole tomatoes (cut into small pieces) and sauce, yellow onions and soy sauce and cooked for another 1/2 hr. This can be put aside for tossing with the pasta when required.

belly pork arrabiata(spicy tomatoes) spaghetti

A more interesting experiment is with the chilli crab pasta. I found a chilli crab sauce recipe & substituted the crab with prawn shell stock – the crab or prawn or shellfish flavour is needed to make the sauce taste genuine like real chilli crab sauce. This turned out very well indeed at the first attempt & by the time of the dinner I had 2 previous successful tries.

chilli crab spaghetti with prawns & shelled crab pincers

My attempt at a creamy funghi pasta though is rather forgettable, will have to revisit at a later time as I am quite keen on funghi pasta & risotto. Garlic king prawn ia one of my usual fare and very good really so I find little incentive to try out other recipes like the Spanish garlic prawn tapas. A dinner highlight is the angus striploin. I attempted aging the striploin in the fridge (it is supposed to intensify the flavours and also tenderise). The one below is aged 48hrs in the fridge. I cooked the striploin by the usual GR (Gordon Ramsay) method. It is very good with distinct maillard reaction brown ring, though I cannot say after trying this aging a few times that it really is better than the same meat w/o the aging.

pan-fried medium rare angus striploin aged 48hrs in fridge

Afterwards we had the usual chocolate lava cake. Choon Hung has by now become our regular ice-cream supplier & thanks to him, I do not have to drive to Daily Scoop at Sunset Way to pick up the Salted Mr Brown & Coconut Fantasy ice-creams – both are very good and even better when taken with chocolate lava cake..lol.

c.h.e.f andy

23 Pax Buffet Dinner for My Raffles Institution (RI) Friends on 26Nov2012

Posted on March 23, 2013 by chefquak

I tried out a few Asian dishes such as nonya curry chicken, braised duck and kakuni (a Japanese braised belly pork) and decided to attempt a buffet dinner. 23 of my old classmates and schoolmates from RI (Raffles Institution) gallantly responded, and we had a most fun evening ferreting lost memories of youth(ful) years (or was it memories of lost youth), special thanks to PH for her largely uncorroborated recollections. 🙂

The buffet layout includes the following –

very nice Thai seafood tanhoon appetizer prepared by auntie Bes.
tagliata di manzo (Italian sliced beef) using chuck tender as mock fillet mignon with rockets and cherry tomatoes
teochew braised duck
nonya curry chicken
black bean sauce pork prime ribs prepared by auntie Bes
kakuni – Japanaese braised belly pork

Auntie Bes famous Thai seafood tanhoon cold dish

auntie Bes famous Thai seafood tanhoon appertiser

tagliata di manzo with rockets and cherry tomatoes

teochew braised duck

nonya curry chicken made from herbs w/o curry powder

Auntie Bes famous black bean sauce prime ribs

auntie Bes famous black bean sauce pork prime ribs

kakauni – Japanese slow-braised belly pork in mirin, sugar & soy sauce

We also had spicy tao jeon (fermented bean sauce) seabass and poached HK kailan with shitake mushrooms prepared by auntie Bes.

Another highlight of the evening was undoubtedly the Cordon Bleu (“call them blur”) “atas” cake PH brought. It was a truly wonderful cake.

Choon Hung, Chong Lee & gang were well-trained in serving the chocolate lava cakes. The newbies Tet Soon & Cheow Ghee looked suitably enthralled.

PH was the undisputed cake taster since she has such classy association of the Cordon Bleu variety.

c.h.e.f andy

Dinner Gathering for 10pax @ Yuanxing Restaurant (Guan Hin) on 19Mar2013

Posted on March 22, 2013 by chefquak

longevity bun for the 55s

the significance of 55

We had a gathering of 10 friends the other evening. One friend did a make-shift “gold-plated” 55 sign and also arranged for the restaurant to serve longevity buns 寿桃 -(a nice touch!) – this being the 55th season of our journey on planet earth – though we could not help speculating which houses and/or shops might have number(s) 5 missing. 🙂

None of us had heard of Yuanxing Teochew Restaurant..it turned out to be Guan Hin, an old street name (老字号) which now uses the hanyupinyin name.

We started off with the usual appetizer platter. The ter kar tan (pork trotter jelly 猪脚冻) was very good here – I reckoned Crystal Jade Paragon standard and better than Chui Huay Lim and a few other teochew restaurants I had tried..The other items – spring rolls, hae jor & another deep-fried item which I don’t know the name – were good too. The jellyfish & century egg were usual fare.

appertizer platter

Next came the ubiquitous yam basket. This is more of a common cantonese restaurant dish – anyway supposedly hailed from the 4 heavenly kings of cantonese cuisine from the sixties, and still being contested by both Dragon Phoenix and Lai Wah each claiming to be the rightful inventor.. 🙂

the ubiquitous yam basket

Next came some deep-fried meatballs? – I haven’t a clue what it was – quite good tasting, so ok lah..the garlic fried kailan was quite ok, got some wok hae though not near the best..(the picture on the left below is a close-up of the ter kar tan猪脚冻)

We had braised goose (卤鹅) next. This was very good. It was real goose and NOT braised duck served in most restaurants (unlike Hong Kong where it is everywhere, goose braised or roasted, are not commonly served in restaurants in Singapore). Why is that I wonder? bird-flu? Hongkongers more resistant or tidak apa towards bird-flu?

braised goose – yummy!

Next came a deep-fried chestnut prawn. This was their signature dish. hmmm, I wonder..not sure the chestnut added anything to the prawn & might have taken away the fresh, plump, sweet-tasting feel of a usual good prawn dish..

deep-fried chestnut prawns

We had the usual roast chicken. and taken with five-spice salt, it was quite nice – though it is rare in most restaurants that serve this dish to deliver one that has moist, tender, sweet breast meat – usually it is on the dry, sinewy side & not s0 tender, and so it was the case here.

The kong ba pao was quite ok here, the usual and a nice dish to enjoy, if packing high calories & cholesterol.

The mustard greens with chinese mushroom and gluten was a very nice dish, great texture and very tasty indeed. I would certainly order this, as well as the braised goose & ter kar tan 猪脚冻 when I next visit.

mustard vegetable with chinese mushrooms

mustard greens with chinese & button mushrooms & gluten

Next we had these huge slipper lobsters (we call crayfish in Singapore). This apparently is also a signature dish here, though I am not a fan of the sauce (which was like a non-spicy chilli crab sauce) – I prefer the one served at Ah Orh which is a more yellowish sauce with lots of yellow onions & egg – and I thought the meat was overcooked and not tender.

a slipper lobster dish

And to round up the sumptuous meal & an evening of F3=food, fun & feel-good, we had the sea coconut & longans – nice dessert, though the few teochews among us were wondering why we were not having orh nee..hahaha..I guess the friend who organised this great dinner was worrying about our cholesterol & waistlines..lol. 🙂

sea coconut with longans dessert

The “damage” came to just $36nett per person, though we were missing some big-ticket dishes like pomfret, soup & cold crab or other crab dishes.

One friend, the teochew expert among us, who never fail to enthrall us with his own remarkable romanised teochew language system, commented afterwards on Facebook that the standard of food here was not consistent. On the face of what was served & the price though, I would still give it another go sometime.

c.h.e.f andy

Lunch @ Tonkichi at Orchard Central on 22Mar2013

Posted on March 22, 2013 by chefquak

chawanmushi (茶碗蒸)

had a simple pleasant lunch with my sister at Tonkichi @ Orchard Central today.

we were both eyeing the Friday special chirashi don lunch set when we passed by the other day, so we just ordered that – 2 sets.

the shortage of foreign workers is showing up clearly in many economic sectors in Singapore, not least the restaurant service sector. we saw only 2 waiting staff, they were both well-trained and efficient but very busy as there were quite many tables taken up even though it was just 12.30pm – that maybe a good thing actually.

we were quickly given our chawanmushi – to keep us occupied. this was good. texture was very slightly dense but of smooth consistency, sweet-tasting and the chicken was good, no ginkgo nuts.

chirashi don

it was a rather long wait after the chawanmushi starter, just about 1/2hour. luckily we were not in a hurry.

chirashi don

the chirashi don has 7 pieces of sashimi – 2 salmon (good), maguro (ordinary), 2 tamagos (good) & 1 amaebi (good), and the vinegared rice was good too. I would consider it a good quality chirashi don set at S$15.90++ by most comparison. However the S$20++ chirashi don set at Kuroson would beat this hands down in terms of both sashimi quality & quantity & overall set quality which also includes free refillable green tea (hot or cold).

Tonkichi @ Orchard Central

the set also included a tiny soba – quite irrelevant carbo load but no harm having.

watermelon – looked slight pale but was sweet & juicy

the watermelon was juicy & sweet.

given a choice, I would always go to Kuroson, but if I am in the area (Orchard Central), I might just do this again.

c.h.e.f andy

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