Prawn & Oyster Beehoon (the Crab Beehoon Style)

Posted on February 26, 2015 by chefquak

crab beehoon style prawn beehoon

recently a friend bought 4pax dinner & crab beehoon at seng kee on 1.2.2015.

we were all quite disappointed with the food, especially the crab beehoon which cost S$70 after my friend was given a special discount.

i was thinking, maybe i should cook this myself. it did not look difficult at all.

subsequently i did have a very good S$60 crab beehoon (i think at this price all stalls selling crab beehoon must at least be of this standard) at kamjiazhuang organised by my daughter on 7.2.2015.

crab beehoon style prawn beehoon

anyhow, today i decided to give it a try, on 26.2.2015. ^^

i didn’t have crabs & did not intend to get crabs to experiment, so i did a flavourful stock of prawn heads & shells with salt & oil. (i did the same for my chilli crab pasta w/o crabs).

i fried some chopped shallots, garlic, 2 chilli padi & 1 cm sliced ginger in oil in a wok on medium to a nice aroma. then i added the cleaned chinese cabbage & fried till it softened, and added some fish sauce. i removed the vegetables and added about 200g of beehoon softened in cold water & stir fried a short while. then i added the prawn stock together with the unshelled prawns & turned the fire up to reduce the stock. i added 2tablespoon of oyster sauce & 1 tablespoon of cornflour.

once the stock was reduced and checked for taste & making sure the beehoon was not overcooked, i added the oysters, covered it with the beehoon & off the fire.

& it was ready to serve. voila!

crab beehoon style prawn beehoon

for me the test was –

1. that the shellfish stock flavours were infused into the beehoon (入味)
2. the beehoon are NOT marshy, stick together

i had tasted the dish during cooking, so i knew it was tasty & flavourful & the shellfish stock was properly infused. overall i was quite satisfied with the result, so maybe will try with crab or lobster.

while the current preparation was not really superb, it was still probably better than seng kee’s which was more like a singapore fried beehoon than a crab beehoon.

c/w with kamjiazhuang’s crab beehoon & ming kee’s crab beehoon though, mine was quite some way to go. so let’s see if i can get close using crab instead of prawns.

c.h.e.f andy

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

Posted on December 7, 2014 by chefquak

lobster in spicy pink (creamy tomatoes) sauce

lobster linguine in spicy pink (creamy tomatoes) sauce

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.

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

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.

lobster linguine in spicy pink (creamy tomatoes) sauce

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!

lobster bisque – lobster & prawn shell stock,carrots, potatoes, onions, brandy, heavy cream

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lobster bisque – lobster & prawn shell stock,carrots, potatoes, onions, brandy, heavy cream

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lobster bisque – lobster & prawn shell stock,carrots, potatoes, onions, brandy, heavy cream

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

Protected: RI G20 14pax Monthly Dinner @ Spices Cafe on 31Oct2014

Posted on November 3, 2014 by chefquak

Lobster, Crab & Average Buffet @ Spices Cafe on 31Oct2014

Posted on November 1, 2014 by chefquak

cheese baked gratin 1/2 lobster (1 order only)

a friend organised the monthly RI schoolmates dinner at spices cafe, concord hotel yesterday on 31.10.2014. it was a really fun evening with a lot of interesting conversation. i am just quoting our great philosopher-

the analogy we cooked up to explain our senior moments. it was triggered by a friend’s reference to cloud storage as in the IT terminology eg Dropbox. our memory storage is in the cloud. it is just that we forget the password at times to unlock the specific memory storage. that’s why it helps to have shared storage in the cloud. if one forgets, another remembers. we need all the help we can get when our own neurons refuse to do the job.

see how fun our get-togethers are…with genius like this spewing jewels of wisdom…haha! 🙂

cheese baked gratin 1/2 lobster (1 order only)

the dinner buffet came with 1 order only of 1/2 cheese baked gratin lobster (or alternatively abalone). they said 200g though it looked bigger. the preparation though was so-so, the meat didn’t feel bouncy so either it was not a live lobster or maybe slight overdone.

the abalone was small c/w say the 2in size & more importantly excellent tasting abalone at ah yat abalone restaurant in a 5-course dinner groupon deal costing only S$28.80.

pepper crab

butter baked crab

thai basil crab

the buffet also included unlimited order of crabs prepared 5 ways – thai basil, pepper, chilli, salted egg & butter baked.

the preparations were ok. for me, thai basil & salted egg were best, pepper ok, butter baked so-so. i did not try chilli.

the crab were the indonesian mud crab type or maybe vietnamese, not the large sri lankan crab. meat was sweet, not the very firm standard, but not falling apart also. i think “boleh la” – ok & really i seldom eat crab as they are really expensive in seafood restaurants, so it may actually make sense if you want to “whack” the crabs to come & makan here! 🙂

we were too busy talking & having fun & did not even order a second round, but i made sure i tasted most of it, well except the chilli crab. 🙂

cold appetizers – oysters, mussels, scallops on shell, salmon, maguro & tai sashimi, prawns & some sushi

appetizers – smoked salmon, prawns, cold pasta, plus a marinated saba

smoked salmon (so so), oysters (good), mussel (ok), salmon belly (good), marinated saba – horse mackerel (ok)

the cold appetiser section had oysters(good), mussels(ok), scallops on shell(i did not want to try, it looked like just taken out of deep freeze & thawed just as 1 blogger commented), salmon belly sashimi (good), maguro & tai sashimi, prawns & some sushi (the last 4 i likewise did not want to try. the sushi looked like the supermarket type).

i also took smoked salmon (so so, i should say poor actually), and a marinated saba (ok). did not try the prawns & cold pasta.

fortunately, salmon belly sashimi was really quite good, and the oyster too, so that was quite enough for me.

satay

satay was good, and they actually had the pineapple sauce (not so common these days).

laksa was good – i asked for more hum (cockles) & i had a second helping

laksa was good, lemak. as good as any of the “katong laksa” around & the sungei road laksa. i had a second helping, maybe should have gone for a third.

i did not touch any of the cooked food. did not attract me, anyway, with lobster, crab, 2 helpings of oyster & sashimi & laksa, it was kind of enough, not too bad. 🙂

cheese & salad bar

fruits & cheese

the cheese & salad bar was ok if limited. i took the brie & the blue. 🙂

the fruits were good. i had 2 helpings of pineapples & watermelon, and they had a lot of dried fruits like figs, apricots & prunes that i liked.

===============

overall, i find spices cafe buffet rather expensive, at S$54++pax for friday & weekend dinners. fortunately there was a 3paying 1 free promotion, so we paid about S$49pax nett for 13pax + 1pax vegetarian alacarte.

if you consider that a good 1/2lobster cost between S$20 and S$30, i guess then the buffet was not overly expensive.

buffet doesn’t attract me, and other than the lobster & crab (which were also so so for me), i would not normally do this buffet.

i would rate this as slightly above olive tree restaurant @ intercontinental hotel (S$34++ after 1 for 1 promotion) & the lunch buffet at edge @ pan pacific (S$43.50++ after 3paying 1 free) but not by much, and of course edge has far superior ambience & in a “higher class hotel” if that is even important haha.

anyway i would only go if i want the crab (i don’t need the lobster), & spices cafe has lunch buffet for senior citizen at S$23pax, so if i really want buffet i can go lunch w/o the lobster & crab. 🙂

for buffet, my favourite is still the semi buffet at equinox (after 50% feed at raffles discounts, that is), and even then i have not been there for the longest time! the view over marina bay skyline & F1 circuit is superb, and the main courses (which i avoid in other buffet) are ala carte orders & of fine dining standard.

the same goes for one ninety mezzo lunch at four seasons, another superior semi buffet. one ninety has better quality of buffet spread than equinox, & the main courses are also ala carte orders of fine dining standard. 🙂

c.h.e.f andy

Food that Pleases @ Tunglok Signature Orchard Parade Hotel on 13Sep2014

Posted on September 14, 2014 by chefquak

lobster ramen – the best!

time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.

so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking. 🙂

as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta & it was good too. 🙂

foie gras & smoked duck wrap

foie gras & smoked duck wrap

the foie gras & smoked duck wrap was good, tasty, refreshing. i thought the “pan-fried foie gras” tasted similar to the usual unglamorous poached duck liver though.

crab roe sharksfin soup

the crab roe sharkskin was super & chokeful of ingredients.

steamed soon hock fillet

the steamed soon hock fillet was very well done, very sweet, tasty, smooth, with the garnishes & sauce as well. i am thinking to replicate this for my home dinners.

pan-fried kurobuta

the pan-fried spanish kurobuta was quite delicious too. if there were not other also great dishes, i would consider this pretty good.

lobster ramen – the best!

the lobster ramen was the best. this time the serving came with shelled 1/2 lobster (before it was a 1/2 lobster in shell). lobster meat was fresh, bouncy, sweet. the sauce was excellent. i was impressed with this dish & thinking how to replicate it at home.

(P.S. i subsequently created my own prawn ramen in golden braising sauce – 黄焖草虾面, not quite the same obviously but anyhow pretty good on its own).

雪种情怀

& i love the dessert 雪种情怀 – 1 vanilla & 1 coconut ice cream on the usual grapefruit mango puree (杨支甘露).

with palate 50% discounts for 2pax, dinner was S$49pax + S$2pax for the tea. wonderful deal! 🙂

c.h.e.f andy

Best Meals in Milan @ Fresco & Cimmino, Duomo Milano on 21Apr2014

Posted on August 12, 2014 by chefquak

pasta alla nerano was excellent

after a very satisfying hiking & eating tour of cinque terre & monterosso & levanto, we packed up & left for milano, the last stop in our trip.

we stayed in a huge 1-bedder duomo apartments right next to duomo (“cathedral”). the agent who met us at the apartment Giuseppe (“Joseph”) recommended fresco which was just round the corner and also paper moon which we lunched at the next day.

we decided to take a stroll along the streets, walking past the many shops with famous brands at vittorio emaneule, alongside piazza del duomo & ended up at fresco & cimmino on via ugo foscolo, 4.

large grilled lobster very tasty bbq flavour.

pasta alla nerano was excellent

large grilled lobster very tasty bbq flavour.

the restaurant was nice & roomy with double volume high ceiling & a large LED screen showing advertisements & tourist stuff about the city.

it was a very good lunch.

we took the recommendation of the young server & picked pasta alla nerao, a zucchini pasta, which was excellent. it had grilled zucchini & shaved parmesan & the pasta taken with the broth or sauce was so tasty, and unlike those at levanto, it was not overly salty. i came back singapore & tried a pesto pasta, combining this dish & the pesto trofie pastai tried at il ciliegio.

so was the large grilled lobster, very tasty & great bbq flavour.

excellent seafood salad (euro 15 can feed 4pax),

tagliata di manzo

pasta & tagliata di manzo

very good rigatoni

after lunch we did a stroll through galleria vittorio emaneule II & some shopping, took some photos of leonardo da vinci staring down at the piazza della scala & took a walk to the brera, which was just beyond the duomo and la scala, it was supposed to be an area full of fabulous art galleries, fun shops, excellent restaurants and small B&Bs. & along via fiori chiari, a cobblestone street, with lined with boutiques, restaurants and antique shops. on this day though most shops seemed closed. we had some gelato & drinks at one stall.

in the evening we decided instead of travelling around looking for places to dine, to just walk back to fresco, which was like just 200m from our apartment.

and was rewarded with another excellent meal.

we had an excellent seafood salad. just euro 15, a large helping of mussels, clams, prawns & squid enough to feed 4pax, even larger helping than the frutti di mare seafood salad at levanto, we also had a very good rigatoni pasta & tagliata di manzo. excellent meal, i really enjoyed this. 🙂

c.h.e.f andy

Most Unforgettable Dinner @ Miky at Monterosso on 18 & 20Apr2014

Posted on July 29, 2014 by chefquak

monterosso restaurant miky’s famous flamed seafood risotto

had been lazy to continue my posting on the cinque terre trip in apr2014.

did a number of posts on amsterdam and lake como after the trip & ran out of steam after a while..haha. time to pick up & write about the best restaurant & the best meals we had in italy. the best meal we had at amsterdam was at beulings. 🙂

we picked monterosso as our base for cinque terre (the “five lands” -comprising 5 towns – italian riviera along the lingurian coast) as it is the largest town, has a nice beach front, and of course good gathering of restaurants & shops. we managed to do the very nice trekking from monterosso to vernazza & also monterosso to levanto, both with incredible views.

monterosso restaurant miky

miky is located near monterosso station, at fegina in the new part of town.

i read a bit about restaurant miky at monterosso & their famous flamed pasta dishes, and i made a prior booking on 18.4.2014. we enjoyed the dinner so much we decided to go again on 20.4.2014.

anchovies seafood platter 1

we had wonderful pickled herrings in the streets of amsterdam & also nice lake fishes platter at lake como restaurants. so we thought we would start with the fantasia of anchovies.

anchovies seafood platter 2

anchovies seafood platter 3

it looked wonderful & came with the 2 smaller platters i.e. 3 platters in a single order.

i would say it was something worth ordering for the first time. it was competent above average i guess but by comparison with alle darsene 7-lake fish platter or even street herrings in amsterdam, it was not as tasty & flavourful. for me the left & bottom 2 cured ones in anchovies seafood platter 1 though salty were the more flavourful.

roasted octopus tentacles

the roasted octopus with asparagus was good! very tender.

it was a different preparation but quite comparable with alle darsene octopus appetiser. both i considered very good dishes. 🙂

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stuffed mussles

the stuffed mussels not my thing, but wife & daughter liked it. i preferred sweet fresh & plentiful pot of mussels like the ones we had at la scogliera at manarola the next day, not 4 stuffed one..lol. the tomato base soup was very good though. 🙂

the flamed pasta covered pot of seafood risotto was the best outstanding dish. minimum order was 2pax @ 18euros pax so 36euros. the portions were good for 4pax & more seafood than risotto almost. the stock base i figured was chicken stock with prawn shells & heads & very flavourful.

the above photo was 1 of 3 servings for 3pax, and there was enough left in the pot for 2 more similar size servings including the seafood. 🙂

monterosso restaurant miky’s famous flamed seafood risotto

we went back again on 20.4.2014, the evening before our departure to milan the following day, and ordered the same risotto. just could not have enough! 🙂

this inspired me so much i came back & recreated the seafood risotto dish, and served it to my buddies for my lake como, cinque terre, milan grand tour tasting menu on 2.7.2014. they all absolutely loved it, though of course it was no comparison with the real thing at miky! lol! 🙂

monterosso restaurant miky

lobster, langoustine, prawns seafood platter

lobster, scampis, prawns seafood platter

the other excellent dish not to be missed was the 35euros lobster, scampis, prawns seafood platter. 🙂

the 1/2lobster was a large 1kg size not the usual 600g maine lobster in singapore, very sweet & tasty, but the scampis were even better. & the prawns were large & very good.

grilled seafood platter

when we returned there on 20.4.2014, we decided to try the grilled seafood platter instead. this was good too with grilled scampi, prawn, razor clams, scallop & fish on a bed of mesclun salad. in a way it was kind of different dish to the cold seafood platter but really in terms of quantity, taste, value the cold platter was lots better. 🙂

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monterosso restaurant miky

they were truly unforgettable meals we had, 2 times in a space of just 3 days. 🙂

c.h.e.f andy

Lobster Bisque – Simply Done!

Posted on May 15, 2014 by chefquak

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+

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

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:

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.
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.

Lobster Angel Hair Pasta

Posted on May 15, 2014 by chefquak

lobster angel hair pasta

had always wanted to try my hands on lobster pasta. having looked at several online recipes & videos, and also how to kill a live lobster (two i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

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

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

i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable. 😦

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

lobster angel hair pasta

i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep? then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i removed the head & pincers & cut the lobster tail in 1/2. i lightly browned some garlic to flavour the olive oil, took the pan away from the fire & added the lobster head, tail & pincers, then turned up fire to high. i then added 1/3 cup brandy & let it flamed & burned off the liquor to leave the sweet taste. i cooked the lobster for about 4 minutes (slightly undercooked), then removed from fire. when cooled, i cracked shelled the lobster pincers & knuckles. i set aside the head & tail & put the remaining lobster shells into the shellfish stock.

(i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & seafood risotto).

when ready to serve dinner, i removed the lobster tail from the shell & cut into 2.5cm serving size & added back the lobster head & shells to the pan. i then add diced tomatoes plus a 14oz canned tomatoes & white wine & reduced, and added sea salt & paprika to taste. lastly i added the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, added about 3 teaspoon heavy cream & tossed, and garnished with coriander. voila!

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)
3 cloves chopped garlic
1/2 cup white wine
1 diced tomato
1x14oz canned whole tomatoes diced
sea salt, coarse black pepper & paprika (to taste)
1 tsp sugar (to taste)
3 tsp heavy cream (to taste)
300g angel hair pasta

Directions:

killing lobster humanely? – place lobster in the freezer for 30minutes. lobster supposed to be knocked out – like in deep sleep? plunge a sharp knife just behind the back of the head & cut the head in 1/2.
cook lobster – remove head & pincers & cut the lobster tail in 1/2. lightly brown some garlic to flavour the olive oil, remove pan from fire & add lobster head, tail & pincers. turn fire to high. add 1/3 cup brandy & flame & burn off the liquor to leave the sweet taste. cook lobster for about 4 minutes (slightly undercooked), remove from fire. when cooled, crack & shell lobster pincers & knuckles. set aside the head & tail.(fry in butter prawn shells & heads (from about 1 kg of prawns) then add 600ml vegetable (or chicken) stock, & put the remaining lobster shells into a shellfish stock. add some water & let the shellfish stock boil lightly over 2 hrs. sieve & reserve the stock for the lobster bisque & risotto).
when ready to serve, remove lobster tail from the shell & cut into 2.5cm serving size & add back the lobster head & shells to the pan. add diced tomatoes plus a 14oz canned tomatoes & white wine & reduce, and add sea salt & paprika to taste. add the prepared angel hair (slightly less cooked than al dente) & the lobster tail pieces to the pan, add about 3 teaspoon heavy cream & toss, and garnish with coriander. voila!

Pre-Mother’s Day Homecooked 5pax Dinner on 10May2014

Posted on May 11, 2014 by chefquak

lobster angel hair pasta

this was a really fun dinner.

lobster angel hair pasta

we usually do not eat out on mother’s day or other festive occasions OR would go to places that serve their usual menu & not charge hefty premium prices for usually poorer food & poor service. anyway for mother’s day tomorrow, wife has already decided to go cycling & go to hawker centre for dinner afterwards. 🙂

i decided to try out lobster pasta, having looked at several online recipes & videos, and also how to kill a live lobster (2 i referenced were lobster bisque by chef john of food wishes.com & lobster spaghettini by dude food), supposedly humanely, something one can only take on faith.

i went to sheng shiong & bought a 625g live lobster. price was S$39.90/kg so cost S$24+. there were no mussels today but i managed to get some littleneck clams (“la la”) & also razor clams, so decided to cook seafood risotto. tried this once recently very successfully, emulating the incredibly tasty flamed seafood risotto we had twice at miky at monterosso.

lobster was really quite large & could not fit into the usual metal basin, so i placed it in the roasting tin. poor lobster, looking miserable.

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

#1 i cleaned & placed the lobster in the freezer for 30minutes. lobster was supposed to be knocked out – like in deep sleep? then you plunge the knife just behind the back of the head & just cut the head in 1/2. i watched the videos. it was not difficult.

i set aside the head & tail & put the remaining lobster shells into the shellfish stock. i had earlier fried in butter prawn shells & heads (from about 1 kg of prawns) then added 600ml vegetable (or chicken) stock. i added some water & let the shellfish stock boiled lightly over 2 hrs, then sieved & reserved the stock for the lobster bisque & risotto.

lobster angel hair pasta

a really, really tasty lobster angel hair pasta. really excellent! 🙂

lobster bisque

#2 for the 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) & 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. 🙂

lobster bisque

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

seafood risotto prawns, squid, razor clams, littleneck clams)

#3 for seafood risotto, i cooked the same carrot, celery, onions, then leek & garlic in olive oil as a stock base, added turmeric for colour, added 1.5cups of arborio rice & then added the prawn stock & bring to boil. then i placed the oven-proof pan in a preheated 210degC oven for 10mins. then removed & set aside.

meanwhile i fried shelled prawns & cross-cut squid in butter, and also very lightly fried the razor clams which i had earlier removed from shell, cut away the innards & cleaned. then i added ginger & some orange peels & added the littleneck clams to a pan ove high fire, adding a little white wine. then cover & let the shells open. discarded any unopened clams.

when ready to serve, i added remaining stock & juices from the fried prawns, squid, razor clams & just some from the littleneck clams enough to cover the risotto & placed on high fire w/o cover, added salt & paprika to taste. once risotto was almost cooked i added all the ingredients & covered for 1 minute.

seafood risotto prawns, squid, razor clams, littleneck clams)

i am very proud of this risotto actually. it was still far from the super tasty one we had at monterosso, and today, as my wife & daughters said, it was not as tasty as my first as i had to split the stock between the lobster bisque & the risotto, it was still a very sweet & tasty dish. will improve next time. 🙂

c.h.e.f andy

Good Dinner (not Great) @ Fleur de Sel on 7May2014

Posted on May 8, 2014 by chefquak

le homard – poached lobster with lobster bisque

had a pleasant & relaxing dinner chat with a close friend at fleur de sel on 7.5.2014. he was going to do some hiking at cinque terre & could not find his walking stick so i brought mine along for him. 🙂

i heard about fleur de sel from my wife’s good friend (who bought us an excellent dinner recently at the very artisan singapore fusion restaurant started by a 29 year old investment banker, labyrinth on 30.4.2014). seemed that the whole lobster, completely shelled at S$49++ was very good here. 🙂

my wife came by 2 nights ago with the same friend and took the S$88pax 4-course set menu. she felt that the escargot was not good, and it was not the cooking but the quality of the escargot itself – not sweet, tasty. 😦 she also felt the soup was average, the cod was ok good & the rhubarb dessert was good.

i was decided on the lobster for myself. when my good friend arrived, i gave him my wife’s feedback & suggested he took the other S$108 set instead, as the dinner was a belated celebration of his recently past birthday. anyhow he decided to join me to order a lobster each. looking at the menu i was not attracted by the appetisers, so i suggested we ordered a cod (main) & a lapin (rabbit) risotto main to share before starting the lobster. my friend though wanted only the cod. i got him to order a wine so he got himself a cloudy bay (white).

semi sour dough served with butter & del (salt)

semi sour dough served with butter & sel (salt)

we were served semi sour dough with butter, and advised we could dab the sel (salt) too. the restaurant name fleur de sel means flower of salt, apparently hand harvested (haha..what a description!) by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. 🙂

one salt was flavoured with rosemary, the other with citron & something else. good fun…lol. 🙂 we tried the salt but our palate not sophi enough & they felt non-descript. the butter was ok average so we asked for some olive oil, which was very good, very fragrant extra virgin olive oil. 🙂

crab meat – amuse bouche

the amuse bouche was some crab meat, pretty good. 🙂

10314551_10152377190784494_2719474494078675568_n

pan seared atlantic cod

the pan seared atlantic cod was pretty good, though the cod was firm but did not feel so smooth & bouncy, somewhat different from the texture of cod i was accustomed with. it was served with some sauce so more a wetter version (not knowing how to describe!).

my own Nobu miso cod

my own teriyaki cod

i guessed it was a very good cod regards this method of preparation but for me personally, the satisfaction was not at the level i had with my own nobu miso cod & teriyaki cod (whereas by comparison the teriyaki cod at mikuni & at keyaki would of course be better than mine).

le homard – poached lobster with lobster bisque

the shelled whole lobster in lobster bisque was very good (the dark photos above & top taken with my samsung s4 did not do justice to the dish). meat was fresh, sweet, tender & very tasty with the bisque. excellent dish this! 🙂

apple crumble with granitee dessert

complimentary mini birthday cake

service was very good. server knew we were celebrating my friend’s birthday so brought a small cake with 1 lit candle. 🙂 it might have been expected of a good restaurant. still it was much appreciated as an important guesture that defined good service & training for a good restaurant. 🙂

the apple crumble was very average non descript.

Chef Alexandre Lozachmeur at work

the bill was S$198 for 2pax including 1 glass cloudy bay white & dessert.

overall, with the exception of the lobster, i would consider the food just average for this level of dining & prices. of course it would be much better than a usual eat. 🙂 on the lobster while it was really good & competitively priced, many restaurants, both chinese & western, are able to & indeed does the same, equally good & inexpensively priced.

if I made a comparison with labyrinth, the latter was a lot more artisan, creative, able to reproduce the flavours from ingredients that were beautifully assembled, tasted similar but looked entirely different from the usual singaporean dishes like chilli crab etc. however, some may consider paying (say) S$90nett for whole lobster etc better deal than paying for same for labyrinth’s set, creative or not! it is a very subjective thing.

won’t be back soon, but probably will have another go a bit more time later.

c.h.e.f andy

Wonderful Japanese Food @ Mikuni on 31Mar2014

Posted on April 3, 2014 by chefquak

truffle kampachi

had another wonderful 4pax dinner – great food & company – with my wife & 2 close friends at mikuni on 31.3.2014. 🙂

i ordered the usual “Andy’s kaiseki” items per the mikuni 24.3.2013 blogpost…lol.. with some new additions, namely lobster teppanyaki & teriyaki cod.

#1 we started as usual with the truffle kampachi. this fusion sashimi dish never failed to impress, both presentation and taste, a perfect start to the evening meal.

#2 next up were 2 maki – mikuni maki topped with unagi (eel) & a salmon belly maki. they were ok but not as good as the UN futomaki & the spider maki. i did not take photos.

#3 next was the botanebi. as usual we had the excellent sashimi (these were large prawns larger than aka ebi & >4x size of amaebi) & had the prawn heads deep-fried – you could eat up everything basically, it was that good! 🙂 there were 3 prawns per serving @ S$45, so i asked them to make it 4 prawns @ S$60

tako sous vide

#4 after that we had the sous vide octopus tempura served with a wasabi mayo which we sprinkled with the red chilli powder. this was again very good, the sous vide meat was tender not tough & totally consistent, and contrasting texture with the lightly battered surface.

lobster teppanyaki

#5 then we had 2 lobster teppanyaki to share among 4pax. 🙂 the preparation was varied somewhat from the last time – instead of uniyaki i.e. with uni (sea urchin) sauce, it was a melted cheese mayo. this was excellent. the cheese could make it “jelak” = easily satiated, otherwise it was just perfect. i ate up everything! 🙂

teriyaki cod

#6 we ordered the teriyaki cod as well. this was one place where i took my inspiration for my own teriyaki cod, which by my kindly friends acclaims was almost there but i guess the one here was still somewhat better. 🙂

kagoshima wagyu sukiyaki konabe

#7 lastly, we had 2 orders of kagoshima wagyu sukiyaki konabe to share among 4pax. the beef looked different, more marbled & slightly thinner. taste-wise it was par excellence, as were the ones previously.

with 50% FAR (feed at raffles) discounts for food & 25% on liquor, the bill for 4pax including a S$50 sake was S$284 nett=S$60pax++ after discounts. and for such an excellent meal. no wonders that we keep going back. 🙂

c.h.e.f andy

Great Ala Carte Dinner @ Tunglok Signature at Orchard Parade on 29Nov2013

Posted on November 30, 2013 by chefquak

fried mixed vegetables

went back to tunglok signature @ orchard parade on 29.11.2013. was raining so wanted car park with shelter & did not want to go far. 🙂

amex palate privileges 50% for 2pax only for ala carte on weekdays so we explored the menu.

lamb rack S$10

lobster noodles S$25

雪中情怀mango pomelo dessert with 2 scoops ice cream S$8

we decided to try the specials – a fish soup S$38. the soup was excellent! very smooth, sweet, tasty. 🙂 it was expensive though. the portion was similar to a 1/2 pot of lie tong (例汤) which cost S$14 – served 1.5 to 2 bowls each for 2pax. probably better off with the lie tong.

the lamb rack came with onion ring & tomato. it was very good too. lamb was very tender w/o strong taste, equal to the best among good western restaurants. the mildly sweet sauce was a nice change from the usual mint sauce too. 🙂

the mixed vegetable (top photo) was an excellent vegetarian dish. on this night it was a bit oily, but otherwise very good.

& the lobster ramen in superior sauce was heavenly. i had lobster noodles often at hua ting some years back when i had the alacarte card as it was very good. but this was even better! ramen was very nice too, especially the texture/bite. 🙂

& we rounded up with the really enjoyable 雪中情怀mango pomelo dessert with 2 scoops of ice cream. we asked to change the usual vanilla to coconut ice cream – very nice indeed! 🙂

the dinner was S$172 before discount. i wouldn’t do this at such prices. with 50% palate discount it was S$86 & a very good price for such fine dinner. the weekend lobster 6-course set though was even better as it included the 2 best dishes – lobster ramen & 雪中情怀 – plus other great dishes!

c.h.e.f andy

Another Wonderful Lunch @ Tunglok Signature Orchard Parade on 30Oct2013

Posted on November 2, 2013 by chefquak

razor clams S$10.50 each

a good friend bought me an excellent lunch at tunglok signature @ orchard parade on 30.10.2013. according to the service staff, they wanted to promote their set menu hence they offered palate discounts only for set menus on weekends (i had an excellent dinner set here recently on 19.10.2013), this was a weekday, we could only do ala carte to have the discounts. 🙂

lie tong – S$14 for 1/2 pot serves 3-4pax

star garoupa fillet with brocoli & lily bulbs S$38

lobster in 2 ways S$32 for 1/2 lobster

ala carte was good too. 🙂

we ordered the razor clams. this was steamed with the usual minced garlic. the sauce looked a bit darker than light soy sauce. the taste was good, and the bite was almost there though my friend felt it was still a wee bit tough. so it wasn’t perfect but still pretty good. btw, i also did a good steamed razor clam in garlic oil myself. 🙂

the lie tong as usual was super! 🙂 the 1/2 pot was enough for 4pax & we had 2 bowls each.

the star garoupa fillet with brocoli & lily bulbs were ok but missing the very evident wok hae, & the fish was not as firm & sweet as the ones i had recently at tunglok signature branch @ central.

the lobster in 2 ways – the flour gratin part was flavourful & the other was sweet & watermelon refreshing. 🙂 still, it was not quite worth S$32pax & both my friend & i would go with lobster steamed with superior sauce (上汤局) anytime. 🙂

durian puree in coconut S$12

aloe vera with lime sorbet S$6

testtube juice – 5 fruits

for dessert my friend ordered the durian puree in coconut. i tried a teaspoon of the duran. it was excellent! i had the aloe vera with lime sorbet. it was very good too. i love it! 🙂 we also had some complimentary 5 juices in a test tube. 🙂

it was a very enjoyable lunch! the cost came to S$96 for 2 after 50% palate discounts. they only charged S$1.50pax for tea. we had pu er & tea was good tea too. they should see me around more often.

c.h.e.f andy

Dinner with Brother & Sister @ Chao Yue Xuan on 28Oct2013

Posted on November 1, 2013 by chefquak

braised abalone, fish maw & brocoli

another quick update – went back for the S$38pax groupon 7-course set @ chao yue xuan wth my brother & sister on 28.10.2013. food was pretty much the same as the memorable lunch i had with 4 friends on 21.8.2013. most dishes were still good, especially the soup, abalone & kurobuta. this time however, the lobster was much below par. 🙂

chicken salad with goma sauce

star garoupa fillet in beer soup

steamed 1/2lobster in superior sauce

pan-fried kurobuta pork

tau kee & spinach

yeefu noodles

the chicken salad looked pretty, was quite good though kind of heavy & sesame sauce a bit overpowering.

the soup was good, though not better than a good lie tong.

the abalone was excellent, good in taste & bite accompanied by the defining brown braising sauce. 🙂

the kurobuta was tasty & my brother liked it especially.

the 1/2 lobster though was a tremendous let down. the meat was not bouncy – seemed not live & overcooked (something that don’t happen much these days with all the controlled kitchen environment). this really took away the shine from this set – look at the corresponding photo of the lobster when i had it here on 21.8.2013.

the vege & noodles were run of the mill & i didn’t take the green bean dessert of the day included in the set. overall, the set was poorer in quality c/w what i had here previously though menu items were same. i guess it was still very good value at S$38nett (chao yue xuan & ah yat though charged S$2.40pax for tea & peanuts whether or not you take them, & the tea was quite ok).

but price aside, the poorer quality overall made it less “wow”and just another good value above average set. so i would choose to go back to tunglok signature for the lobster & seafood set with palate 50% weekend discounts even though that cost a bit more.

c.h.e.f andy

Best Lobster 6-course Dinner @ Tunglok Signature Orchard Parade on 19Oct2013

Posted on October 22, 2013 by chefquak

foie gras, smoked duck & crispy beancurd skin in pancake wrap

(P.S. also had dinner ala carte orders here at tunglok signature on 28.11.2012).

had a best value dinner & among the best lobster dinner at tunglok signature at orchard parade hotel on 19.10.2013. 🙂 tunglok has a rather unusual arrangement with palate/amex where you get the usual 1 person off ie 50% discount for 2pax but then only for alacarte during weekdays and only for set meals during weekends. the latter is odd (surely if you give discounts for sets you should also give discounts for alacarte?) but quite fine with me as long as i get my discounts….haha. 🙂

sharksfin with crabmeat & roe

steamed soon hock fillet in light soya sauce

lobster noodles

we chose the S$98 lobster & seafood set. it was of exceptional quality, both in terms of quality of ingredients & quality of cooking. 🙂

the first course was a foie gras, smoked duck & crispy beancurd skin in pancake wrap (top 2 photos). this was excellent. fusion stuff are novel but frequently fail in taste (and/or matching) departments, but this was excellent! the texture & flavours of the foie gras & smoked duck & beancurd skin combined with the thick pancake wrap was unique & wonderful. 🙂

the crabmeat & roe soup was chokeful of ingredients – sharksfin, crabmeat & lots of roe (the photos tell it all). it was sweet & tasty enough but still lacking c/w the very flavourful braised crabmeat sharksfin soup (or the fishmaw soup) at majestic. we added vinegar & it tasted better (we don’t add vinegar when savouring the soup at majestic). still it was a rather good soup.

the steamed soon hock in light soya sauce was likewise super. flavour-wise almost as good as a chilean seabass done the same way, though soon hock would be inferior in taste & texture c/w chilean seabass. 🙂

the kurobuta was for me the least competent among the very good dishes. it was quite “well done” & little dry & did not taste much different from an ordinary pork chop, and not as good as the kurobuta steak served at the lobster set at chao yue xuan.

the lobster noodle though was par excellence. the lobster & superior sauce flavours were much better than chao yue xuan & as good or better than that offered at the lobster & abalaone set at xin cuisine. the lobster at the recent set we had at ah yat would be far down the list. 🙂

杨枝甘露 with ice cream

lime watermelon drink?

the 6-course menu

& the dessert 杨枝甘露 with ice cream was super as well. in other joints like ah yat & chao yue xuan, they often give you red bean soup etc for dessert just to pass off the course numbers. here we had very good tasty dessert, as we did also at xin cuisine.

the cost for the scrumptious meal was just S$98++ for 2pax PLUS S$3++ for 2 tea covers (ah yat charges S$2.40pax tea covers). this is one excellent deal which i will certainly do again, & i would also try the other S$78pax set.

c.h.e.f andy

Restaurant Week 6pax Lunch @ Summer Palace Regent Hotel on 7Oct2013

Posted on October 7, 2013 by chefquak

mango puff, har gao, crispy char siew pao

S$40++ restaurant week lunch menu

for october G8 get-together, we decided to go for the S$40++pax restaurant week lunch at summer palace at regent hotel on 7.10.2013. 🙂

i don’t do restaurant week lunch these days as the offers are not great at dining city ‘star’ restaurants (often worse than credit card like UOB offers & more restrictive in menu than cheaper set lunches). also many ‘star’ restaurants do not provide menu so it is a “trust me” deal, when there are so many other good deals to pick & choose from? 🙂

anyhow summer palace provided the menu which looked fine. & we checked at the restaurant the usual lunch menu started at S$68++pax & the restaurant week menu looked better by comparison. 🙂

crispy char siew pao

sliced fish century egg tan chai soup

1/2 baby lobster in superior sauce

siew york meen sin

trio of dessert

we had trio of dimsum. the mango puff was ok, har gao with birds nest was good consistent with good dimsum restaurant but bird nest was too small a helping to be relevant. the puffy char siew pao was good too sweet like a char siew soh (the reason i don’t take char siew soh) whereas HK Timhowan’s version was a crispy not puffy dough & less sweet & much better.

the sliced fish century egg tan chai soup was quite strange as 1 of my friends observed. it was quite tasty (though no better than a good lie tong), a bit heavy & confusing in taste & kind of poor in presentation for fine dining.

the 1/2 baby lobster in superior sauce (those small 300g ones), which ought to be the centre-piece attraction, was kind of disappointing to me taste-wise. the meat texture was also not bouncy like usual live lobsters & the superior sauce not flavourful enough.

the 烧肉面线 – mian sian was ok not as tasty as chui huay lim. the roast pork however was a disaster. hard & tasteless. i thought it was a poor dish for such a classy restaurant.

the trio of dessert was very average. the osmanthus jelly was ok but harder jelly not as soft & tasty as HK Timhowan’s or the ones they served at the Lantau Big Buddha vegetarian kitchen. the aloe vera & mango were just ok, average.

water & cashew nuts were free. they charged S$2.50pax for chinese tea, quite fair. 4 of us took the poh lei tea. ambience was great, service professional, but the food standard was kind of below par c/w majestic or even tunglok! there was a 1/2lobster but overall taste wise this specially discounted S$40++pax menu gave less satisfaction than a similar priced 6-course lunch set at majestic. of the menu dishes, actually the dimsum were better items (except for dessert) so maybe dimsum here but it sure would be ex.

one last thing, because it was restaurant week, they gave only 1 complimentary parking coupon for 6pax. there were 3 of us who parked at the hotel & my friends kindly let me have the coupon & i noticed on leaving the carpark that the charge was S$10.75 or something! goodness!

c.h.e.f andy

Good Value 7-course Set @ Ah Yat Turf City on 26Aug2013

Posted on August 28, 2013 by chefquak

braised abalone with mushroom & lettuce

had our dining quartet monthly lunch at ah yat @ turf city on 26.8.2013. the host bought a S$156 voucher for 4pax 7-course set. a very good deal with lobster, abalone, soon hock etc. 🙂

i used to go ah yat at turf city a lot. they had 50% discount (now 40% discount) during weekdays & the cooking & service were good. i had not been there though for more than a year so i took a look with a friend at the tanks & the (discounted) prices. my favourite items razor clams was now $5.80 each (before S$4,80), frog S4.80 (before $3.50), boston lobster S$8.88/100g (before S$5.90/100g) & tilapia S$1.50/100g (before i think was S$1.10/100g)..anyway prices had gone up but still ok, probably i would come back for these ala carte dishes.

deep-fried soon hock

for the set, we had braised sharksfin with crab meat. the soup was good with very generous helping of fins. the deep-fried soon hock was good as always, though i always prefer steamed for live fish (even for tilapia which has some “mud” taste). 🙂

next was a mexican spiky sea cucumber (supposedly more expensive variety) with minced pork stuffing & brocoli. the brown braising sauce was good & the brocoli “to the bite” al dente=excellent, the sea cucumber though was rubbery, not sure why? but something was not right with the preparation, not soaked long enough or something.

butter baked boston lobster

ee-fu noodles

next came an impressive plate of boston lobster in 4 halves. the menu said garlic butter baked lobster & it came with a batter layer. i estimated 2x600g=1.2kg at the current discounted price of S$8.88/100g would cost S$125nett after 10% service & GST, so S$156nett for the set was very good deal.

my first bite though & i turned to my dining companion – “there is no taste in this lobster”..for a live lobster, it was really lacking in taste in this preparation. later we asked the server if we were to come back again could we change the cooking style to super sauce (上汤局). the reply was ok. it was a waste that we did not ask earlier!

the ee-fu noodles was plain but tasty & the 4 of us managed to wipe clean the plate! 🙂

almond birds nest

the almond birds nest dessert was good too. i liked it. there were lots of birds nest which i did not care for much so i was not bothered whether they were fake or not. anyway it was a nice dessert.

this really quite a good deal, and i would come back again if the promotion is back. though if i were to make a comparison with the S$38 lobster & abalone set at chao yue xuan (another ah yat restaurant at mohamed sultan), just food-wise this would pale by comparison. the lobster made a huge difference. the one in superior sauce (上汤局) at chao yue xuan was par excellence, & the abalone was huge by comparison & very tasty. the stone pot garoupa soup was not sharksfin but was very good & in place of soon hock they had a very nice kurobuta & a chicken salad. chao yue xuan does have some negatives. we had a private 6pax table at a corner for lunch the other day & 1/2 the tables were filled in the small restaurant.in the evening sometimes there were tables occupied by tourist & the place looked messy c/w ah yat @ turf city.

anyway i liked both the sets & will do this again when the promotion is back. 🙂

c.h.e.f andy

Superb Lobster & Abalone Lunch @ Chao Yue Xuan on 21Aug2013

Posted on August 22, 2013 by chefquak

1/2 baked boston lobster in superior soup (上汤局)

FAR Card 50% Discount for up to 5pax @ Mikuni on 28Jul2013

Posted on July 31, 2013 by chefquak

lobster uni yaki

a very short update on Mikuni. 🙂

had family dinner at Mikuni on 28.7.2013, a belated birthday for my youngest now that her 2 elder siblings are back Singapore. 🙂 we used the 50% discount for 5pax (only on Monday except Mikuni which also allows Sunday) with the new FAR (Feed At Raffles) card. 🙂

in addition to the usual Andy’s Kaiseki (in jest only la!), we ordered the S$45 lobster miso yaki..wow this was really good! 🙂 i can do with this the next time as a shared item for 2pax OR to replace the botan ebi (S$42) or the sous vide tako tempura (S$30).

negitoro maki

we also had negitoro maki. wouldn’t say that it was better than the UN Futomaki, but it was equally good. 🙂

c.h.e.f andy

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c.h.e.f

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Tag Archives: lobster

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Good Dinner (not Great) @ Fleur de Sel on 7May2014

Wonderful Japanese Food @ Mikuni on 31Mar2014

Great Ala Carte Dinner @ Tunglok Signature at Orchard Parade on 29Nov2013

Another Wonderful Lunch @ Tunglok Signature Orchard Parade on 30Oct2013

Dinner with Brother & Sister @ Chao Yue Xuan on 28Oct2013

Best Lobster 6-course Dinner @ Tunglok Signature Orchard Parade on 19Oct2013

Restaurant Week 6pax Lunch @ Summer Palace Regent Hotel on 7Oct2013

Good Value 7-course Set @ Ah Yat Turf City on 26Aug2013

Superb Lobster & Abalone Lunch @ Chao Yue Xuan on 21Aug2013

FAR Card 50% Discount for up to 5pax @ Mikuni on 28Jul2013

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