Protected: RI G20 15pax Dinner Great Food & Ambience @ Kith Cafe Park Mall on 30Jun2015

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Great Food & Ambience @ Kith Cafe Park Mall on 30Jun2015

crabmeat linguine in tomato sauce

crabmeat linguine in tomato sauce

a RI friend is a proprietor of kith cafe at park mall & sentosa cove (kith has another outlet at robertson quay). kith does all day breakfast (till 5pm) and seems like a good coffee place too.

after our may G20 dinner at peach garden @ metropolis on 26.5.2015, we all agreed we should be young again & be spotted at kith. so this friend volunteered or was volunteered to organise the june dinner at kith cafe @ park mall on 30.6.2015. 🙂

we had 15pax. 🙂

i didn’t know if kith meant anything in particular, but after googling i found out that kith was like kin or kindred or –

acquaintances, friends, neighbors, or the like; persons living in thesame general locality and forming a more or less cohesive group

a cafe for friends – good name!

a few friends went early & took a short walk at fort canning park. the rest of us got a tour of our friend’s high end office chairs & system furniture shop adjacent to kith cafe.

watermelon & lychee smoothie

watermelon & lychee smoothie

the friend ordered watermelon & lychee smoothie for a few of us. it was good, refreshing, quenching, not too sweet. not particularly a favourite for me though.

some ordered ABC – apple, beetroot & carrots me think…sounds healthy. i will try that one next time.

sweet corn soup

sweet corn soup

couple friends ordered a soup. think it was the soup of the day, maybe a sweet corn soup. looked ok.

calamari

calamari

my friend ordered some calamari & 2 pizza to share, and each ordered our own pasta dish.

calamari was good. squid was very slightly tough, batter was good.

calamari

calamari

this a common dish in many restaurants, and it’s quite competent here. 🙂

gong bao pizza

gong bao chicken pizza

the gong bao chicken pizza was better than i expected. we all liked the thin crust pizza.

gong bao pizza

gong bao chicken pizza

gong bao chicken may have sounded cheesy & chinatown like but it was actually good – no sticky sauce, taste was not too sweet & combined quite well with the pizza. 🙂

parma ham pizza

parma ham pizza

parma ham pizza was competent also. pretty ok. 🙂

parma ham pizza

parma ham pizza

pizza not particularly my favourite but it is an excellent dish for communal dining & i do enjoy a slice of good pizza (i shared 1/2 gong bao chicken & 1/2 parma ham pizza with a friend) to start the dinner.

spaghetti alio olio

spaghetti alio olio

the spaghetti alio olio was good!

good helping, very flavourful, good garlic flavours & lots of shiitake mushrooms. I shared 1/2 of it with a friend who shared 1/2 of my squid ink pasta. not a usual dish i would order as i like meat or seafood. 🙂

linguine gamberini (garlic prawn)

linguine gamberini (garlic prawn)

the linguine gamberini (garlic prawn) looked good. i will order that next time.

carbonara

carbonara

carbonara. looked ok. somehow looked a bit like hokkien mee. egg was mixed in the pasta. i think it would taste good as most pasta here were good. though i am more used to the look/colour of carbonara at alfresco gusto.

bolognese

bolognese

i had a try of the bolognese, and the tomato sauce was good. meat sauce/ragout preparation not my favourite but this was good.

vongole

vongole

did not try the vongole. it looked fine. 🙂

vongole

vongole

they said vongole is a test of a pasta chef. the lala (littleneck clams) have a distinctive shellfish taste & if the linguine is done al dente the combination is quite excellent. my own vongole linguine here.

veal spinach tortellini in tomato sauce

veal spinach tortellini in tomato sauce

the veal spinach tortellini looked interesting.

veal spinach tortellini in tomato sauce

veal spinach tortellini in tomato sauce

& looked yummy! i must try that next time. 🙂

squid ink spaghetti with seafood alio olio

squid ink spaghetti with seafood alio olio

my friend the proprietor ordered the day’s special, a squid ink spaghetti with seafood alio olio.

i tasted. it was good.

squid ink pasta

squid ink pasta

i liked my own squid ink sauce pasta better though. it was more intense & flavourful, though my immediate reaction was it was a bit salty. my own squid ink seafood spaghetti here.

the friend who shared 1/2 my squid ink thought it was very salty, and that the alio olio was also salty. i was good with the alio olio, & salt does bring out the flavours (though too much would kill it).

my friend the proprietor ordered 2 more pizza – a duck & mushroom ragout & a special – with sausage.

my phone died so i did not have photos. duck ragout was good & had some meat pieces. i liked the sausage special pizza a bit more, sausage very flavourful.

yuzu cheese cake

yuzu cheese cake

the pastry chef among us went to select the dessert.

i didn’t think much of the yuzu cheese cake nor the biscuit base. probably i was programmed to think anything yuzu must be specially good. this was average so-so to me.

tiramisu

tiramisu

didn’t think much of the tiramisu either. i had a small teaspoon scoop near the top, somehow thought it felt like penna cotta.

tiramisu

tiramisu

that did not prepare me for interrogation by our pastry chef. she asked if i tasted the lady finger biscuits. seemed that i didn’t (i guess that’s why i thought it tasted like penna cotta – soft, light w/o the tiramisu texture) nor did i tasted coffee or liquor.

our pastry chef thought it was good, and she said there was liquor at the bottom & she didn’t take coffee anyway, so that suited her. guess i have to defer to pastry chef!^^

anyway my palate a bit hesitant, not very sharp like my daughter…give me excuse to try a few more times.^^

lemongrass chocolate cake

lemongrass chocolate cake

the lemongrass chocolate cake looked really pretty, but it’s not my thing.

lemongrass chocolate cake

lemongrass chocolate cake

my least preferred of the 3 dessert.

i had a flat white afterwards. it was good. but didn’t feel that it was in the chye seng huat, dutch colony, or the assembly coffee category.

it was really enjoyable evening. company was super fun, outdoor ambience was cool & nice open space, & food was great. i will probably come back with my family. 🙂

c.h.e.f andy

Vongole Linguine with Squid

 

vongole linguine with squid

vongole linguine with squid

was at sheng shiong the evening before & bought some lalas (littleneck clams) at S$3.90/kg.  they were quite large & plump. 🙂

toying with doing a stir-fried dish with curry leaves. anyway did a pretty good spicy vongole in white wine on 8.3.2013 which was a while ago & thought i would try again. so decided to cook vongole the following day (28.3.2014) & kept the lalas in a bucket of water in the fridge.

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vongole linguine with squid

vongole linguine with squid

vongole linguine with squid

it is really an easy dish to prepare.  🙂

i boiled the linguine (200g) with a little oil & table salt, ending just before the 11mins instructions, drained & cooled with cold water to give al dente texture.

i then did the usual slow browning of garlic cloves till they were softened & the alio olio aroma filled the kitchen. then fried the cut sotong (squid) in butter & cut chilli padi, and took them out. i then added the fresh cut basils & lalas & stir-fried for several minutes under high heat until the clams open up. usually i would add some white wine but i did not have any ready for use, so i skipped that.

i then added the linguine to the sauce pan & tossed, and added sea salt & 1 teaspoon + sugar to taste. voila, ready to serve! usually i would add some coriander for garnishing but i did not have, so skipped again! 🙂

c.h.e.f andy

 

10pax Homegourmet 9-course Dinner on 1Jul2013

had a wonderful dinner get-together with friends on 1.7.2013. 🙂

got the usual faithful to come over to try out a few new dishes like Nobu miso cod, simmered crispy skin salmon &  kurobuta steak. 🙂 few other dishes like Jap chashu belly pork, funghi risotto, pistachio lamb etc, some have tried before but many have not.

10pax Homegourmet 9-course Dinner Menu

10pax Homegourmet 9-course Dinner Menu

i did a 9-course dinner – the first 4 were served as tapas for sharing, followed by baked funghi risotto & spicy seafood alio olio with white wine, and then 2 main courses Nobu miso cod & Spanish slow-braised beef ribs OR pistachio crusted rack of lamb, and finish off with the usual chocolate lava cake. 🙂

as i had learned earlier, everything was about planning, so planning what could be precooked & the cooking/reheating. serving sequence was the key. the kurobuta steak & wagyu of course had to pan-fry on the spot when all the diners arrived. likewise tossing of the mesclun salad with olive oil, balsamic vinegar & sea salt only when about to serve. the best that could be done for risotto was to precook (mine was a baked version in oven) but still needed to add stock & cream, reheat & reduce w/o overcooking the rice. for the seafood alio olio, the prawn & squid & spaghetti were pre-cooked but the wine, reduction etc & tossing was best done on reheating, again to keep the pasta al dente w/o overcooking. 🙂 likewise the rack of lamb took 22mins in the oven, and i had to start that while reheating the risotto, so that the lamb could be served not too long after the spaghetti which came after the risotto. the beef ribs was precooked but needed reheating and the miso cod which took 11 mins had to be done after the lamb. 🙂

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first 2 tapas were pan roasted brined chicken breast & thigh (i used to serve only breast but seemed like many preferred thigh) and a sampling of pan-fried kurobuta steak & Japanese chashu oven slow-braised belly pork in mirin, sake, sugar & light soy sauce. these served together with mesclun salad. 🙂 after resting the meats & cutting, i saw that the kurobuta was slightly pink so i decided to re-fry 2 of the 3 pieces. that delayed the start of the dinner a bit, but seemed that many friends actually did not mind the less well done piece, so i think would be better to serve it just slightly pink (about medium well) next time. 🙂

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next up was pan-fried MBS 4/5 wagyu steak. the above left photo showed the kurobuta steak which looked more marbled than the wagyu. i did the wagyu medium rare at the centre, so it was a bit well at the ends. i think i would do it rare the next time. 🙂

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ebi miso yaki

as WL did not take beef (everytime he had to repeat the story, this time to Oonch), i did ebi miso yaki (the medium prawns were marinated in miso for 3 days & stored in the chiller) for him from the miso i made to use for Nobu miso cod. 🙂

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i did 2 fillet of salmon first simmered 8 mins skin-up in mirin, sake, sugar, then pan-fried to get the crispy skin. this dish was quite easily done & just needed to heat up before serving. i cut the 2 fillet into 10 bite-size pieces & served in a white bowl & just poured the slightly sweet tasty sauce over it.  the salmon did look nice & tasted quite ok, but i think it was kind of a “nothing” dish that just looked good but could do with or without. 🙂

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everyone liked the baked funghi risotto which had nice, intense mushroom flavour from button mushrooms & shimeji. this time the rice (i used a cheaper USA sushi rice & not real stuff – italian arborio rice) was al dente. JK felt it was too wet. that was because i did not estimate well the stock + cream to add on reheating but had to leave it wet as it would overcook before i could make it drier. 🙂

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next, spicy seafood spaghetti alio olio. so far this had turned out quite well in taste everytime & visuals too. 🙂

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then we had a choice the pistachio crusted rack of lamb (i cooked only 1 rack of 8ribs to serve 4) OR Spanish slow-braised beef ribs (which had 2x3ribs to serve 6). 🙂

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the Spanish ribs were inspired by a lunch last year at La Cicala with my son. my son preferred La Cicala’s beefy brown sauce. i decided though to pick up an internet recipe with a sweet vegetable ratatouille to balance the beefy ribs. i used carrots, celery, yellow onions, & red pepper, i did not get chorizo so substituted with chinese sausage & also used tumeric for the colour in place of expensive saffron. 🙂

Nobu miso cod

Nobu miso cod

the last main course was Nobu miso cod. like the rack of lamb, kurobuta, & wagyu, i got the cod from mmmm at West Coast Plaza. the key was to marinate in miso for 3days or more. the result was a very “jit bee” 入味 tasty cod.  the cod was firm, tasty & quite tender. my personal preference is a firm & springy (& oily) fish, so i like cod but i like chilean seabass a bit better, though it is not so environmentally correct to consume them. 🙂

chocolate lava cakes with cherries, strawberries & grapes

chocolate lava cakes with cherries, strawberries & grapes

the last up was chocolate lava cake. this took just 3mins 40secs in the oven so anything could go wrong. this time it was my phone timer (phone was in silent mode! OMT!) so i thought the first batch might turned out to be brownies.  but it turned out to be ok with quite a bit of lava. the second batch though had lots of lava.

c.h.e.f andy

Homegourmet 8-Course Lunch @ 14Mar2013

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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

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. 😦

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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

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

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

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

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 😦

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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.

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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

“Best Of” Dinner on 28Jan2013

ANDY'S HOMECOOKED 10 COURSE 10PAX -BEST OF- DINNER MENU MONDAY 28 JANUARY 2013 c.h.e.fandy

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

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.

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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.

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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.

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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.

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Chocolate lava cake oozing lava served with strawberries

c.h.e.f andy