OK Dinner @ Brasseries les Saveurs on 4Aug2016

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

went with wife for dinner at brasserie les saveurs at st regis on 4.8.2016. ^^

1st time coming here since amex love dining (palate) now included this restaurant.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

though it is a brasserie the ambience is quite grand with double volume high ceiling.

a bit like the clifford at fullerton bay w/o the seaview.

brasserie les saveurs @ st regis

brasserie les saveurs @ st regis

quite nice la…

brasserie les saveurs connoisseur dinner semi-buffet

brasserie les saveurs connoisseur dinner semi-buffet

we looked at the dinner menu.

there was a connoisseur dinner semi-buffet.

the hors de eouvres buffet items quite limited, not even as good as the below par equinox i recently visited where the spread was like halved.

the main courses though looked better than equinox, and i was eyeing the prime ribs.

the captain advised that the prime rib for the semi-buffet was about 2/3 the serving c/w ala carte (S$76), but if one were taking that then might as well have the semi-buffet (S$73).

i may come back for this, but for this evening, i didn’t want the buffet so we did ala carte.

amuse bouche - crabmeat wrap

amuse bouche – crabmeat wrap

amuse bouche was a crabmeat wrap. ok nothing special but certainly a plus if they offer amuse bouche for regular ala carte orders. 🙂

bread

bread

bread though was poor, as in not bad but not the standard of this outfit.

oysters platter

oysters platter S$32

the oyster platter was good.

oysters platter

oysters platter S$32

nice sweet juicy oysters, and a good price at 50% love dining discount for 2pax.

lobster bisque

lobster bisque

lobster bisque looked good, tasted ok, indeed velvety, quite a bit of crabmeat but not that sweet. actually quite an average dish for me…

pan fried scallops

pan fried scallops S$26

pan fried scallops were dry & below par. felt old, not fresh not gummy texture. i think very poor for a good restaurant standard.

even my own pan-seared hokkaido scallops was better than this!

we were a bit the non complaining type. the scallops were not spoilt or bad. but actually it would be better if i told the restaurant immediately whether they replaced it or not. it’s better to feedback to them.

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

fortunately the skirt steak was very good.

very flavoruful & tender enough, though some parts just slightly tendonous.

the mash, herb butter were good too. 🙂

tajima wagyu skirt steak

tajima wagyu skirt steak S$58

this audtralian wagyu with jap name & a secondary cut so i was wondering how they prepare the steak as it would be tough with connective tissues. the captain couldn’t really explain or he didn’t understand the question, but anyway steak was good which was all that mattered.

dinner was S$161 for 2 after 50% discounts. the glass of wine wife had was expensive. i think S$29 no discounts. at this price even with discounts dinner was ok not great & could get much better value elsewhere.

but i will still come back for the prime ribs, and maybe also the tajima steak & oysters w/o the other items.

c.h.e.f andy

+++++++++++++++++++++++++++++

Advertisements

Cream of Carrot Soup

#4 cream of carrot soup

cream of carrot soup

was doing a 10-course vegetarian dinner for my niece’s birthday recently.

one of the dishes i prepared was a cream of carrot soup.

carrot coconut soup @ amsterdam

carrot coconut soup @ amsterdam

one of the best carrot soup i had was in amsterdam, a super tasty carrot coconut soup, on our way back after cycling the waterland route.

i am yet to try that. it is a bit adventurous with the coconut milk. i will try it one day before i serve it to my friends at dinner. 🙂

cream of carrot soup

cream of carrot soup

i have done-

this was the very first time i did cream of carrot soup.

& it was excellent!^^

it was silky smooth & tasty, among the best soup i made.

cream of carrot soup

cream of carrot soup

i added a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). i fried them in butter till soft, added 2-3 cups of vegetable stock for vegetarian (or chicken stock) & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.

when about to serve, i added 3 tablespoon thick cream, and i have some chopped basil from my garden.

c.h.e.f andy

Ingredients:

  • 2 carrots cut to small pieces
  • 1 stalk leek (or celery) chopped
  • 1 yellow onion chopped
  • 1 red pepper
  • (i used some leftover spinach stems)
  • 2-3 cups vegetable stock for vegetarian (or chicken stock)
  • 3 tbsp heavy cream
  • salt & pepper to taste
  • basil chopped

Directions:

  1. add a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). fry them in butter till soft, added 2-3 cups of vegetable stock for vegetarian (or chicken stock) & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.
  2. when about to serve, add 3 tablespoon thick cream, and some chopped basil from my garden.

6-course Early Anniversary Dinner for 4pax at Home on 28May2015

flamed octopus in spinach sauce

#3 flamed squid in spinach sauce

wanted to do an anniversary dinner for my wife & children. the logistics was such that it would be easier to do it earlier & then have dinner out with my wife on the actual day. hence 28.5.2015.

during our recent cornwall travels, we had great lunch at porthminster at st ives on 14.5.2015. we had a superb mussels & a charming roasted pineapples dessert.

also i saw the wonderful photos of a flamed squid in spinach sauce and a curry monkfish. so those were the dishes i had initially planned to do. i experimented on some dishes prior to 28.5.2015. 🙂

my mussels though did not turned up so great(blame it on the cheap local mussels from sheng shiong..haha!), so i decided on a carrot soup.

i tried a thai yellow curry for the first time, planning to replace monkfish with cod. & though the curry turned up beautifully (both looks & taste), my wife & i felt that cod was such a nice fish we should not overpower it with strong curry. so i decided to do a steamed cod instead.

calamari & oyster fritters

#1 calamari & oyster fritters

#1 calamari & oyster fritters

as i was doing carrot soup, i decided to pair it with some oyster fritters, and since i am already at it (oil for deep fry, cornflower, egg & breadcrumb), might as well throw in some calamari.^^

i rolled the lightly seasoned oysters & calamari (squid) in corn flour, then egg, then breadcrumb. then placed them (just 4 or 5 pieces) in about 5cm hot oil a small sauce pan (to use less oil).

calamari & oyster fritters

#1 calamari & oyster fritters

the oyster fritters were excellent, i must say, and first time i made them this way. i liked the calamari too, just cooked right nice texture, not rubbery & tough.

cream of carrot soup

#2 cream of carrot soup

#2 cream of carrot soup

i have done-

this was the very first time i did cream of carrot soup.

& it was excellent!^^ it was silky smooth & tasty, among the best soup i made.

cream of carrot soup

#2 cream of carrot soup

i added a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). i fried them in butter till soft, added 2 cups of chicken stock & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.

when about to serve, i added 3 tablespoon thick cream, and i have some chopped basil from my garden.

flamed octopus in spinach sauce

#3 flamed squid in spinach sauce

#3 flamed squid in spinach sauce

this was the best dish of the evening, quite exquisite if i may say so, maybe alongside the soup.

the squid was done just right, excellent texture & taste, and with the bbq flamed flavours. & the sauce was  exquisite. ^^

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

i only saw the photos in the cookbook at porthminster. when i tried to google, there was nothing to be found, perhaps porthminster’s australian chef michael smith is not so famous. haha!

so i invented the recipe myself. practice made perfect though, so i had 1 practice some days before.

flamed octopus in spinach sauce

flamed octopus in spinach sauce

i cross cut (very closely) a large squid into 4 pieces (about 9cmx6cm), placed them on a pan & torched. i knew that’s was not enough to cook the squid, so fried them in butter afterwards.

#3 spinach sauce

#3 spinach sauce

for the sauce, again i used lots of vegetable to make it so tasty. i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added 2 tablespoon extra virgin olive oil & salt & pepper to taste. such a wonderful sauce complementing the flamed squid.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil &soy sauce + wood fungus

there was not much to do regards the cod. i had done this once before & i know the simple olive oil with light soy sauce with chicken stock made a terrific stock base for the steamed cod.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

the cod was really wonderful. wife & children liked it very much.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

for me & for my youngest daughter though, we still like the equally tasty teriyaki cod better.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

one mistake i made was with the wood fungus. first time i was doing this. apparently this was the wrong fungus. it was the crunchy type & not suitable. if i had looked more thoroughly i would have found the small ones in the shelves.

pan-grilled lobster

#5 pan-grilled lobster

#5 pan-grilled lobster

this was an easy dish to make. however i did not do it right this time & the lobster was overcooked & just slightly tough. wife & daughters said lobster was very tasty & flavourful but i knew meat being just right & being tough made a whole  world of difference.

cold storage 2x375g frozen canadian cooked lobster=S$26.95

#5 cold storage 2x375g frozen canadian cooked lobster=S$26.95

i bought 2x375g frozen canadian cooked lobster=S$26.95 at cold storage.

cold storage 2x375g frozen canadian cooked lobster=S$26.95

#5 cold storage 2x375g frozen canadian cooked lobster=S$26.95

i cut the lobster in halves & shelled the pincers & legs. i put a lobe of butter in the pan & when it was very hot, i placed the lobster flat on the pan. then i added 2 tablespoon of brandy & flamed. the method was right, but i just did it a bit too long.

roasted pineapples

#6 roasted pineapples

#6 roasted pineapples

i tried to reproduce the roasted pineapples. this i didn’t practice, just use my imagination. unfortunately it was nothing like what we had at porthminster. haha!

roasted pineapples

#6 roasted pineapples

i torched the thick sliced pineapples. then i stewed them in lychee syrup.

roasted pineapples

#6 roasted pineapples

i served it with surprising coconut from daily scoop & lychees, and wife roasted some coconut flakes.

i guess it was immensely edible. anyway we were just eating fruit & ice cream so didn’t quite know what it was about.

roasted pineapples

st ives porthminster chef michael smith’s roasted pineapples

nothing like the experience of the real thing – st ives porthminster chef michael smith’s roasted pineapples.^^

c.h.e.f andy

Wonderful Homecooked 11pax Dinner on 22Jan2015

wife's pumpkin tofu salad

#1 wife’s pumpkin tofu salad

made 1 of my best dinners on 22.1.2015. ^^

invited a few close friends. my weekly running partner brought his son, and my dentist friend brought his daughter.

also invited my god sis & her husband.

this time, i reverted to a sit-down course dinner. for a start, i served 3 dishes as tapas.

#1 we had an excellent pumpkin tofu salad. this was my wife’s creation. my helper toasted the pumpkin & fried & cut the tofu & mixed in the extra virgin olive oil, balsamic vinegar, sea salt & agave nectar the night before, and my wife tossed in the rockets just before starting dinner. 🙂

miso cod

miso cod

#2 miso cod is my god sis’ favourite. she mentioned it so many times. ^^

i have not made it for a long time as my wife prefers the texture & taste of plain grilled cod. i had it in the oven for a tad too long but managed to rescue it, only had to take off most of the skin. still it was excellent to my taste, both the firmer texture & also the miso flavour. my god sis liked it very much & had 2 servings. i liked it as much as the plain grilled cod & slightly better than my teriyaki cod. this dish was prior done about 1 hr before dinner.

#3 the tagliata di manzo (using 150D grain-fed ribeye) was really quite excellent this evening, very well charred for maillard reaction. i did the steak only when all guests had arrived. also seasoning the rockets & cherry tomatoes with olive oil & balsamic vinegar was done just before plating & serving so they would not be soggy. plating was a bit rushed & not ideal this evening.

#4 after the 3 tapas, i served the lobster bisque, very nice mellow & intense flavours with good amount of brandy, not too creamy. very nice. my friend’s daughter took a second serving.

#5 lamb is usually not such a favourite among my dinner guests, but my friend’s daughter loves lamb, so i did 1/2 a rack of pistachio crusted lamb. i bought at mmmm at west coast plaza & the lady instead of cutting 1/2 rack started to cut out 2 slices before i could stopped her. so i had to improvise & used a kitchen twine to hold the 1/2rack together. again i have not done this for a while but the rack turned out very well. i managed to cut 5 pieces. my friend’s daughter had 2 helpings, my friend’s son & another 2 friends had the lamb.

lobster spaghetti

lobster spaghetti

#6 lobster spaghetti was just splendid this evening! very tasty & good chunks of lobster meat (i used 2x375g frozen lobster from cold storage). the lobster head & tomalley (liver etc) were excellent. i thought though using capellini (angel hair) i did previously would be better both in looks & texture.

"monterosso miky" seafood risotto

“monterosso miky” seafood risotto

#7 my own version of  “monterosso miky” seafood risotto was wonderful this evening. very very tasty, with excellent lobster & prawn stock balanced with lots of vegetables. the carnaroli rice i bought at stresa, lake maggiore was excellent & the texture was just al dente. 🙂

squid ink manila clams with squid spaghetti

squid ink manila clams with squid spaghetti

#8 the squid ink pasta was also very good. i had squid & lots of manila clams which were plump & succulent. i agreed with my wife though that the manila clams were much better done the asian zi char style with curry leaves & olive oil, & lose some of the distinct taste & flavours, and tasted only like good littleneck clams “la la” in this preparation.

japanese A4 wagyu - this was soooo good.

#9 japanese A4 wagyu – this was soooo good.

japanese A4 wagyu

japanese A4 wagyu

#9 i had a japanese A4 wagyu which was better served as a separate dish than together with the tagliata di manzo & rockets. the 150D grain fed ribeye earlier was very good, but this was par excellence!^^

#10 we rounded off with my tofu cheese cake, as good as always. ^^ wonderfully light texture, mildly sweet sour with lumen juice, yogurt, whipped cream, silken tofu & cream cheese, & a nice biscuit base.

i was just happy to have the cosy, warm get-together with my close friends, and very happy & satisfied with the dishes & dinner. 🙂

c.h.e.f andy

Lobster Linguine in Spicy Pink Sauce & Lobster Bisque on 7Dec2014

cooked lobster in spicy pink (creamy tomatoes0 sauce & lobster bisque for 4pax family lunch today 7.12.2014. 🙂 children are eating dinner out.

cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.

cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.

cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.

cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage.

lobster pan-fried with butter & brandy

lobster pan-fried with butter & brandy

bought cheap cooked lobster S$26.90 1 for 1 (i.e. 2x375g) from cold storage. ^^

cut lobster in 1/2 and shelled the meat including pincers & legs. put those with prawn heads & shells to boil as stock base for lobster bisque.

put butter in pan on high heat, placed 1/2 lobster heads with tomaly side on pan, added brandy & flame & let it flamed off. then added in cooked lobster meat for quick stir fry. set aside.

pink (creamy tomatoes) sauce for lobster pasta

pink (creamy tomatoes) sauce for lobster pasta

added 1 can whole tomatoes and 1 diced fresh tomatoes to 3 tbsp olive oil, some water (from boiling linguine) & some lobster bisque. added the can tomatoes & fresh tomatoes. added paprika &  heavy cream to the tomato based sauce to create the spicy pink sauce, & added sea salt to taste. set aside.

cooked linguine to just before al dente, and drained.

when serving, reheat the pink sauce. added the lobster head & meat, off the fire & add the linguine & toss.

voila!

for the lobster bisque, boiled prawn heads & shells & lobster shells for 1 hr or longer.

cooked diced onions, carrots, potatoes (i did not have leek & celery) in pan with olive oil & butter in a large sauce pan till soft. added 1 tsp turmeric for colour.  drained the lobster stock into the sauce pan with a strainer, then used hand blender to blend to smooth. added heavy cream & 2 tbsp brandy & sea salt to taste.

i also prepared some caramelised shimeji mushrooms to garnish the lobster bisque.

a very tasty bisque & pasta lunch.

c.h.e.f andy

Andy’s Lake Como, Cinque Terre, Milan Grand Tour Tasting Menu on 2Jul2014

grand tour tasting menu

coming back from a wonderful trip to amsterdam, lake como, cinque terre, and milan, i was much motivated to recreate some of the delectable dishes we had. 🙂

may calendar was crowded as i had the 11pax RI friends “fine” chinese dinner on 5.5.2014 & also the 27pax G20 RI friends dinner on 28.5.2014. some friends were away in june, so the dinner was fixed on 2.7.2014. 🙂

1 of the (dining) highlights of our cinque terre tour was the flamed pasta seafood risotto at miky restaurant in monterosso on 18.4.2014 (the lobster, langoustine cold platter was likewise excellent). it was so good we went back again 20.4.2014 to enjoy one more time before leaving for milan the next day. we also had very good pasta at manarola, levanto & milan, both pesto & tomota sauce based; & excellent grilled octopus in tremezzo, bellagio, monterosso, manarola, levanto & milan.

for my menu planning, i added lobster pasta, and since i reckoned the reason miky’s risotto was so very tasty was mostly because of the stock & i used prawn shells & heads for the stock, i added lobster bisque which made use of the same stock plus the lobster shells. i had wanted to do a pesto pasta like what we had at fresco in duomo, milan which was very good too, but it was easier to do squidink.

i wanted also to recreate the grilled octopus tentacles (alle darsene at bellagio, miky at monterosso & at manarola) but i could not find any octopus in singapore, the only ones at meidi-ya liang court were the sashimi variety selling at astronomical price.

a popular appetiser in lake como (alle darsene at bellagio, al darsena at tremezzo & miky at monterosso) was 5 or 7 different preparation of fish. i couldn’t do that but i could play with different preparation of seafood.

both the lobster bisque & risotto already included lots of vegetables, so the easiest way was to round up with rockets & mesclun salad to accompany teriyaki cod & pan-seared scallops & bring balance to the seafood tapas. 🙂

teriyaki cod

#1 teriyaki cod

pan seared hokkaido scallops

#2 pan seared hokkaido scallops

10431331_10152512494029494_372888348257348339_o

rockets + mesclun salad

squid ala plancha

#3 squid ala plancha

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

steamed oysters

#4 steamed oysters

we started with a seafood tapas medley.

#1 teriyaki cod & #2 pan-seared scallop were accompanied with a rockets + mesclun salad. my friends loved the teriyaki cod (marinated 3 day with self-made teriyaki sauce, well infused & very flavourful).

#3 squid ala plancha (teppanyaki) came about as i could not get octopus. as squid cooked very fast & curled every time, i did not use the crockpot or sous vide method. to create flavours i used the same sichuan slight spicy sauce i used for 蒜泥白肉 and marinated 2days. taste was good.

#4 the steamed oysters were a crowd favourite. i just added 2 teaspoon light soy sauce & 2 tablespoon olive oil, some sliced ginger & chilli padi to 9 large oysters of the IQF (individual quick frozen) variety from sheng shiong which i bought for a very inexpensive S$11.95 for 1 kg. i do good orh luah (oyster omelette) with them too. 🙂

the key was the timing. i did 1.5minutes steaming & left it for another 1 minute or so poaching with fire off. the result was a delectable, plump, tasty oyster. 🙂

cured salmon

#5 cured salmon

#5 the cured salmon was another very simple new dish, following chef john of foodwishes.com recipe. i bought a very fresh salmon fillet from sheng shiong, cut like sashimi as in the video, then cured in salt & sugar but for a much longer time like 3-4hrs. the salmon was very tasty, looked great & had firmer texture than sashimi. this was great stand-in dish. i had wanted to do a razor clam ala plancha but there were no razor clams at sheng shiong that morning.

2 live lobsters from sheng shiong

2 live lobsters from sheng shiong

lobster bisque

#6 lobster bisque

lobster angel hair pasta

#7 lobster angel hair pasta

#6 lobster bisque was the another crowd favourite. everyone found it to be very intense & flavourful & smooth, like XO. indeed i had added otard. 🙂 the key to a good shellfish bisque is (1) the stock made from prawn heads & shells with the lobster heads & shells added later (2) a good vegetable base (chopped leek, celery, onions, carrots) to combine the vege sweetness with shellfish sweetness & to give the bisque “body” when blended smooth with hand blender, then adding some heavy cream & brandy ( i used otard).

#7 lobster pasta was a popular dish at restuarant miky monterosso. i did not take it during the recent trip as we already ordered the lobster platter. I bought 2 live lobsters from sheng shiong, grilled the lobsters on very hot pan & flamed with otard, then scooped out the meat & tomalley (the creamy lobster liver & pancreas in the head), and throw the heads & shells into the prawn stock for the lobster bisque & also the stock of the seafood risotto. when tossing the angel hair pasta for serving i scooped back the tomalley to the lobster heads.

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

#8 i was quite proud of my “Andy’s “Monterosso Miky” seafood risotto“. 🙂 while miky’s risotto has no peers & i was not able to do the flamed pasta which was very good too, my risotto was very tasty & flavourful, infused with sweetness from the prawn stock & also the same vegetable base as the lobster bisque. 🙂

squidink spaghetti

#9 squidink spaghetti

#9 squid ink spaghetti was another late replacement. it was quite good, tasty, just a touch more salty.

i thought of doing a pesto pasta at first. pesto is a good vegetarian pasta, though you can also add prawns & chicken. the vegetables (grilled sliced egg plants, mushrooms, zucchini, tomatoes etc) actually required more effort. squid ink was a bit easier to do. it was basically alio olio method with white wine & squid ink.

tofu cheese cake

#10 tofu cheese cake

#10 tofu cheese cake was a popular dessert as i only lately discovered. the lime juice & yogurt provided the very mild sour taste, enhanced by the mild sweetness, and a very smooth & light cream cheese & tofu texture. an excellent ending. 2 friends brought very nice rambutans & also the usual strawberries. 🙂

a friend took the very nice photos. 🙂

c.h.e.f andy

Protected: Andy’s Lake Como, Cinque Terre, Milan Grand Tour Tasting Menu on 2Jul2014

This content is password protected. To view it please enter your password below:

Lobster Bisque – Simply Done!

lobster bisque

lobster bisque

was doing a lobster pasta, so made use of the lobster shells to make a lobster bisque. 🙂

625g live lobster S$39.90/kg=S$24+

625g live lobster S$39.90/kg=S$24+

bought a 625g live lobster from sheng shiong. price was S$39.90/kg so cost S$24+.

there is supposed humane way to kill the live lobster – i am cooking lobster bisque & lobster pasta & killing a live lobster for the first time – so i followed the steps.

after killing & cooking the lobster for lobster pasta, i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

i felt that the lobster shells alone were not sufficient to make a intense, flavourful stock for the lobster bisque. so i fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock & the lobster shells. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto.

lobster bisque

lobster bisque

i added chopped yellow onions, celery & carrots to olive oil & butter, softened the vegetables & added chopped leeks & diced tomatoes, some salt & paprika. i added 1 tablespoon of flour to thicken. then i added 400ml shellfish stock (kept 200ml for my risotto) & 1/3 cup brandy & added water & boiled for another 1/2hr & reduced to about 600ml. then i used immersion blender to blend to a very smooth, rich soup, then added 3 teaspoon heavy cream & sea salt to taste.

it was a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour. 🙂

c.h.e.f andy

Ingredients:

  • lobster (i used 625 maine lobster)
  • 1/3 cup brandy
  • heads & shells from 1 kg prawns (for shellfish stock)
  • 600ml vegetable stock
  • 1 yelllow onion(chopped)
  • 2 stalks celery (chopped)
  • 1 carrot (chopped)
  • 2 stalks leek (chopped)
  • 1 diced tomato
  • sea salt, coarse black pepper & paprika (to taste)
  • 3 tsp heavy cream (to taste)

Directions:

  1. prepare shellfish stock – kill & cook lobster for lobster pasta. set aside head & tail. fry in butter prawn shells & heads (from about 1 kg of prawns). add 600ml vegetable (or chicken) stock & the lobster shells. add some water & let the shellfish stock boil lightly over 2 hrs, then sieve & reserve the stock for the lobster bisque & seafood risotto.

  2. cook lobster bisque – add chopped yellow onions, celery & carrots to olive oil & butter, soften vegetables & add chopped leeks & diced tomatoes, some salt & paprika. add 1 tablespoon of flour to thicken. add 400ml shellfish stock. add 1/3 cup brandy water & boil for another 1/2hr & reduce to about 600ml. use immersion blender to blend to a very smooth, rich soup, then add 3 teaspoon heavy cream & sea salt to taste. result = a very intense, tasty soup, smooth & consistent, sweet with lobster & prawn stock & vegetable base, & with a nice mellow brandy flavour.

Pleasant Dinner @ Balzac Brasserie on 30Jul2013

beef tartar (S$32)

beef tartar (S$32)

today we decided to try Balzac , a French bistro at Rendezvous Hotel, another palate outlet. Balzac was located at the hotel lobby level 1. it had a pleasant indoor alfresco area.  i did not bring my camera & the setting was a bit dark for my poor photography & dying Samsung S2, so photo quality was bad. 🙂

bread basket

bread basket

we had a bread basket. so-so.

lobster bisque (S$16)

lobster bisque (S$16)

we ordered a lobster bisque to share. it had the usual intense shellfish flavour (good enough) & was nicely “foamed” too..though for me lobster bisque must come with some lobster chunks (this one didn’t!). 🙂

escargot (S$14)

escargot (S$14)

the escargot was entirely forgettable. so far the best escargot i had was still the one at Dozo which had 3 cheese gratin version matched with a single herb garlic version. 🙂

20130730_192732 20130730_192723

we ordered also the cold meat platter. this came with 2 salami cut, parma ham, duck rillette & baguette. it was very good & quite large for 2pax. 🙂

20130730_195139 20130730_195204

for the mains we ordered a beef tartar (there was no usual appetizer portion). this was a bit different from the usual chopped version but a bit chunky streaks of tenderloin with the usual onions & mustards w/o anchovies. it was good! 🙂

we also had ribeye steak. the 200g steak looked aged & was very flavourful better than what i do at home & worth every cent, 🙂 the very slim fries were ok but a bit salty.

in all we paid S$70nett after 50% palate discounts for 2pax, excluding wine. the food was not overwhelming but good enough for the discounted price. will be back. 🙂

c.h.e.f andy

Enjoyable Lunch @ Pasta Inc on 29Mar2013

seafood spaghetti in squid ink sauce

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. 🙂

20130329_120523

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

prosciutto - parma ham wrapped over rock melon with mesclun salad

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

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

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"

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