Delightful Delicious 100Gourmet Dinner @ Disgruntled Chef Ang Siang Hill on 29Oct2015

sous vide duck breast - par excellence

sous vide duck breast – par excellence

had a most delightful dinner with wife @ disgruntled chef ang siang hill on 29.10.2015. ^^

we both liked the duck breast best but other dishes (except for the lollipop & dessert) were just as delicious & marvelous. 🙂

this was a 100gourmet dinner citibank promotion where overseas award winning chefs paired with 2 top singapore restaurants every month to deliver a 6-course dinner at S$100++

for this evening it was chef daniel sia of disgruntled chef & chef joris bijdendijk of restaurant RIJKS®

charcoal bread. pork floss on cream cheese

charcoal bread. pork floss on cream cheese

we started with a charcoal bread. the bread was excellent, crusty yet fluffy inside. 🙂

charcoal bread. pork floss on cream cheese

charcoal bread. pork floss on cream cheese

not really used to having cream cheese on toast, but the combination did go well.

lobster & chicken vin jaune

lobster & chicken vin jaune

the lobster & chicken in a yellow wine sauce was really delicious.

lobster & chicken vin jaune

lobster & chicken vin jaune

both lobster & chicken were superb. chicken had a very crispy skin. something i cannot make. & such a wonderful sauce.

pan sauteed scallops

pan sauteed scallops

& the scallops were excellent. colour & presentation was beautiful of course, and Chef Joris Bijdendijk, Executive Chef at the restaurant RIJKS® in the world renowned Rijksmuseum in Amsterdam, personally drizzled the oil over the dish at our table.

pan sauteed scallops

pan sauteed scallops

scallops were sashimi grade & the inside were still raw. one of the tastiest scallops i have take! bite, taste, everything! ^^

flounder lollipop

flounder lollipop

not sure about the flounder lollipop. wife thought it was poor.

flounder lollipop

flounder lollipop

i thought it was ok, tasty enough. but it’s like glorified fast food? nothing special or distinctive to me other than trying to look different.

black cod. nori butter. cockles. cucumber

black cod. nori butter. cockles. cucumber

the cod was a return of another wonderful dish.

server warned us that some diners feedback that the nori butter made the dish quite salty & they were still adjusting the taste.

black cod. nori butter. cockles. cucumber

black cod. nori butter. cockles. cucumber

for us, the seaweed butter did give a distinctive salty taste but nothing overpowering & in fact flavoured the dish rather well, & the shellfish bits (cockles??) added great bite to a delicious sauce. the cod tasted a bit firmer, like a monkfish texture, anyway it was good.

& what a beautifully plated dish! 🙂

sous vide duck breast - par excellence

sous vide duck breast – par excellence

& wa..the duck..it was the best duck i had.

sous vide duck breast - par excellence

sous vide duck breast – par excellence

so tender & sweet. just enjoying this duck, i am thinking i gonna try my sous vide duck breast again.

i did that for my duck l’orange some time back.

jaan's hay roasted pigeon

jaan’s hay roasted pigeon

it reminded me of the excellent jaan’s hay roasted pigeon. that was quite long ago though, so this duck actually felt better.

like a mars bar dessert & cream

like a mars bar dessert & cream

the dessert was too ordinary to complement the excellent dishes, but still the mars mar thingy had a really nice chocolate & great texture. i am so so with the cream just took a little.

we have never been to disgruntled chef at dempsey or here at ang siang hill. i must say the service was excellent-polite, friendly, quite knowledgeable & attentive.

this was 1 of the best dinners i had for a while, except for the excellent japanese omakase at hachi. hachi is different cuisine, which we would prefer by comparison but it also cost a lot more.

it reminded me of the really sumptuous dinners & dining experience at jaan, which we do not go any more because it’s no longer offering feed at raffles discounts. presentation was delight & food was exquisite. jaan had 2 amuse bouche which were excellent PLUS a palate cleanser item, so total like 10-course.

for the price, i think this dinner at disgruntled chef was next to perfect.

c.h.e.f andy

Tofu Cheese Cake

tofu cheese cake

tofu cheese cake

had an excellent birthday dinner at sun with moon @ wheelock for my domestic help on 16.5.2014 & bought back a tofu cheese cake as her birthday cake. 🙂

it was really good. we enjoyed it so much i decided to try making one myself.

i googled & found a very simple & truly wonderful no bake tofu cheese cake recipe. i had frequent homecooked dinner for friends & overly relied on my chocolate lava cake for dessert. i tried apple pie couple times & though it was ok there was no wow factor, nothing exciting. tofu cheese cake sounds exciting (at least to me & my children!) so i thought i would give it a try.

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

tofu cheese cake

it was really a simple easy to make recipe & it turned out, well, ever so delicious & pretty too! 🙂

1 practical logistic problem was i could not find a 6″=15cm spring form cake pan with bottom release. anyway i did not know what it was until i googled. i found a 8in=20cm one at phoon huat at clementi avenue 3 costing S$7.90 so i bought it.

as the recipe was for the 15cm cake i basically doubled the recipe quantities.

go try yourself. enjoy!

c.h.e.f andy

Ingredients:

  • 105g digestive biscuits (7 pieces)
  • 60g melted butter – i used unsalted
  • 200g cream cheese (cut to 2cm pieces)
  • 200g silken tofu (cut to 2cm pieces)
  • 200g plain yogurt
  • 100ml whipping cream
  • 60g Sugar
  • 2 tbsp Lemon Juice
  • 3 tsp gelatin powder (15g)
  • 50ml warm water

Directions:

  1. put a wax paper over the bottom then tighten the springform cake pan & ensure bottom is smooth.
  2. put digestive biscuits in ziploc bag & break & roll to powder. melt butter in microwave (40sec) & add to biscuits. mix well then empty into cake pan. spread evenly to form an uniform flat base. put in fridge.
  3. add plain yogurt, tofu, cream cheese, whipping cream, lemon juice & sugar to a blender, pulse & blend
  4. add 3 tsp gelatin powder to 50ml warm water & stir to dissolve completely. add to blender & blend.
  5. empty into the cake pan & place in fridge for 4hrs. when serving release the springform & remove from the bottom. voila!